Recipes

Buttermilk Pie

This custardy pie originated in the United Kingdom, but is now extremely popular in the southern United States. Not many people can agree on whether it is best warm, room temperature, or from the fridge. Test it out yourself! Recipe courtesy of Manitoba Egg Farmers.

Serves:
8
Prep Time:
10 min
Cook Time:
40 min

Ingredients

  • 1 cup ( 250 mL ) sugar
  • 3 tbsp ( 45 mL ) flour
  • 3 eggs
  • ¾ cup ( 175 mL ) buttermilk
  • ¼ cup ( 60 mL ) butter, melted and cooled
  • 1 tbsp ( 15 mL ) lemon juice
  • Zest of lemon
  • 1 tsp ( 5 mL ) vanilla
  • 1 purchased graham cracker pie crust, or make your own!
  • Fresh fruit for garnish (optional)

Instructions

  1. Preheat oven to 350° F (180°C). In a medium bowl, combine sugar and flour. Beat in eggs, buttermilk, butter, lemon juice, zest and vanilla with electric mixer at medium speed until smooth. Pour into crust.

  2. Bake 35-40 minutes or until set. Cool completely on wire rack. Refrigerate 2 hours or until ready to serve. Top with fresh fruit or whipped cream, if desired.