Buttermilk Pie

Vickie Booth, Ethel Wilkes
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 cup sugar
  • 6 Tbsp all purpose flour
  • 1 1/2 cup buttermilk, divided
  • 5 eggs
  • 1/2 cup butter or margarine, melted
  • 2 tsp vanilla extract
  • 2 (9 inch) pastry shells, unbaked
  • 1 cup pecans, chopped (optional)

In a bowl, combine 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 degrees for 10 minutes. Reduce heat to 350 degrees; bake 20 to 25 minutes longer or until a knife inserted near the center comes out clean. Cool completely.

Store in the refrigerator.

Yield: 12 to 16 servings.


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