Buttermilk Pie - so simple, yet so AMAZING! Perfect ending to your holiday meal! Can make ahead of time and refrigerate until ready to serve. Eggs, sugar, flour, buttermilk, vanilla, butter, cinnamon-sugar. This pie is SO good! It is always the first thing to go!
Whisk together eggs, 1 cup sugar, flour, buttermilk, vanilla and butter. Pour into pie crust.
Combine 2 Tbsp sugar and cinnamon. Sprinkle on top of pie.
Bake for 35 to 40 minutes. Remove from oven and cool completely. Sprinkle with powdered sugar, if desired. Refrigerate until ready to serve.
Notes:
There is no need to thaw the pie crust before baking. It will cook along with the pie filling.
If you don't like traditional pie crust, you can bake this pie in a graham cracker crust.
Don't have buttermilk on hand? You can make some with milk and vinegar or lemon juice. Combine 1 cup milk with 1 Tbsp white vinegar or lemon juice. Stir and let sit for 5 minutes or until it starts to curdle.
If the pie starts to get too brown, cover it with aluminum foil and continue baking. The pie is done with it is only slightly jiggly.
This pie is best baked at least a day in advance. The pie needs to cool and be refrigerated several hours before serving.
Store the baked pie in the refrigerator. The pie will keep 3 to 4 days.
Can Buttermilk Pie be frozen? Yes! Cool the pie completely. Cover the pie in plastic wrap and aluminum foil and freeze. Sometimes I also put the wrapped pie in a freezer bag.