Add the buttermilk, lemon juice, lemon zest, vanilla, and pinch of salt and mix to combine. Carefully pour the filling into the crust. Bake until the edges and center of the pie are set completely ...

Buttermilk Pie. 1 stick butter. 2 Tablespoons flour. 2/3 cup buttermilk. 1 1/4 cups sugar. 4 eggs. 1 teaspoon vanilla extract. 2 store-bought refrigerated pie pastry crusts.

Buttermilk pie is my signature dessert, and a running joke among my friends. It's a custard pie that emerges from the oven with a golden brown, slightly caramelized top over a creamy center.

1 cup buttermilk. 2 (9-inch) pie shells. 2 teaspoons ground cinnamon. Preheat the oven to 350 degrees. In a large mixing bowl, combine the sugar and flour.

Mix buttermilk, sugar, eggs, flour, salt, butter and vanilla. Pour into unbaked pie crust. Sprinkle with nutmeg. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional ...

Buttermilk Pie With Rhubarb Compote. June 9, 2007 at 8:00 p.m. EDT. Makes one 9-inch pie (6 to 8 servings) ...

Edges of pie will be slightly crusty, and center will still jiggle a little. Serve warm with vanilla ice cream, if desired. Pie can also be refrigerated for up to one day before serving.

Add the buttermilk, lemon juice, lemon zest, vanilla, and pinch of salt and mix to combine. Carefully pour the filling into the crust. Bake until the edges and center of the pie are set completely ...