Buttermilk Custard Pie
- Yield 6 servings
An easy and traditional favorite.
- 1/2 cup softened butter
- 1 cup sugar
- 3 -- eggs
- 2 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 teaspoon 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).