WebPreheat oven to 400°F. Beat the butter and sugar together until light. Add the eggs and beat; then beat in vanilla. Sift the dry ingredients together and add to the batter alternatively …
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In a large bowl, whisk together granulated sugar, flour, pie spice, and salt. Whisk in buttermilk, melted butter, eggs, and vanilla until well combined. Pour filling into prepared crust. Bake for 10 minutes. Reduce oven temperature to 350°, and bake until set, 25 to 30 minutes more, covering with foil to prevent excess browning, if necessary.
Preheat oven to 350°. In a large bowl, beat sugar and next 3 ingredients with a mixer at medium speed until combined. Stir in buttermilk and vanilla. Pour into pie shell. Bake for 10 minutes. Reduce heat to 325°, and bake for 1 hour, shielding edges with aluminum foil after 30 to 35 minutes to prevent excess browning.
In a large bowl, whisk together sugar and melted butter. Whisk in eggs and egg yolk, then flour. Add the buttermilk, lemon zest, lemon juice, and vanilla extract. Pour filling into cooled pie shell. Bake 45-50 minutes, or until lightly golden brown with the edges and center set. Let pie cool completely before serving, about 2 hours.
You’re likely to find Buttermilk Pie on buffets and sideboards at Southern family gatherings year-round. The terms Buttermilk Pie and Chess Pie are often used interchangeably to describe the same dish, but Chess Pie typically has a bit of cornmeal added to make the filling thicker.