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Wednesday, February 19, 2020
Buttermilk Pie
3 cups sugar
6 tablespoons all-purpose flour
1-1/2 cups buttermilk, divided
5 eggs
2 teaspoons vanilla extract
2 unbaked pastry shells (9 inches each)
1 cup chopped pecans, optional
1/2 cup butter, melted
In a bowl, combine the sugar, flour and 3/4 cup buttermilk. Add eggs and remaining buttermilk; mix well. Stir in the butter and vanilla. Divide evenly among pie shells. Top with pecans if desired.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely. Store in the refrigerator.
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