Buttermilk Custard Pie
- Yield: 6 servings
- 1/2cup softened butter
- 1cup sugar
- 3-- eggs
- 2tablespoons all-purpose flour
- 1cup buttermilk
- 1teaspoon vanilla extract
- 1-- frozen nine-inch deep-dish pastry shell
- Preheat oven to 350F. Cream butter and sugar. Add eggs and flour, beating lightly to mix. Stir in buttermilk and vanilla extract. Do not over-beat custard or it will separate. Pour into unbaked pie shell. Bake 40 to 50 minutes or until custard is golden brown and set. If top begins to brown too much before filling is set, cover lightly with foil. Cool pie an hour before serving. It is best served at room temperature.
Recipe reprinted with permission from the Junior League of Atlanta’s Atlanta Cooknotes(the Junior League of Atlanta, Ga., 1982).