Ingredients with Measurements:
- 1 unbaked 9-inch pie crust
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Electric mixer
- Whisk
- Measuring cups and spoons
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, cream together the sugar and butter until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift together the flour and salt, then add to the mixture and mix well.
5. Stir in the buttermilk and vanilla extract until well combined.
6. Pour the mixture into the unbaked pie crust.
7. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
8. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 395
Fat: 20g
Carbohydrates: 51g
Protein: 5g
Sodium: 170mg
Sugar: 40g
Substitutions for ingredients:
- You can use a store-bought pie crust instead of making your own.
- If you don't have buttermilk, you can substitute it with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar.
Variations:
- Add 1/4 cup of lemon juice and the zest of one lemon for a lemon buttermilk pie.
- Add 1/2 cup of shredded coconut for a coconut buttermilk pie.
- Add 1/2 cup of chopped pecans for a pecan buttermilk pie.
Tips and tricks:
- Make sure the buttermilk and eggs are at room temperature before mixing them with the other ingredients.
- To prevent the crust from getting too brown, cover the edges with foil or a pie crust shield.
- Let the pie cool completely before slicing to prevent the filling from being too runny.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the pie with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream, cinnamon, fresh berries
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit salad, roasted vegetables, green salad
Troubleshooting advice:
- If the filling is too runny, bake the pie for an additional 5-10 minutes.
- If the crust is getting too brown, cover the edges with foil or a pie crust shield.
- If the top of the pie is cracking, reduce the oven temperature to 325°F and bake for a longer time.
Food safety advice:
Make sure the eggs are fresh and not cracked before using them in the recipe. Store the pie in the refrigerator to prevent bacterial growth.
Food history:
Buttermilk pie is a classic Southern dessert that dates back to the early 19th century. It was originally made with leftover buttermilk from churning butter.
Flavor profiles:
Sweet, tangy, creamy
Serving suggestions:
Serve the pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
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