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Aunt Fanny's Buttermilk Pie

Source of Recipe

"Country Cooking from a Redneck Kitchen" by Francine Bryson


Recipe Introduction

"If you're not familiar with it, buttermilk pie is made with a creamy custard. Some call it sugar pie down here. Fanny's is right up there with the best of them. She always made one to keep and one to share; I do the same."

List of Ingredients

◦  6 large eggs, beaten
◦  1 cup buttermilk
◦  1 teaspoon pure vanilla extract
◦  2 cups sugar
◦  2 tablespoons cornstarch
◦  1 teaspoon salt
◦  1 cup (2 sticks) unsalted butter, melted
◦  2 unbaked 9-inch deep-dish pie crusts, homemade or store-bought


Recipe

Preheat the oven to 350° F.

In a medium bowl, whisk together the eggs, buttermilk, and vanilla.

In a large bowl, stir together the sugar, cornstarch, and salt. Pour the melted butter on top and mix well. Pour in the egg mixture and stir until incorporated.

Line each of two 9-inch deep-dish pie pans with the crusts. Divide the custard mixture between the pie shells.

Bake until the filling is a little jiggly when you tap the pans but not runny, 50 minutes to 1 hour. Do not overbake the pies. Let cool completely on a wire rack before serving. The pies can be refrigerated overnight and brought to room temperature before serving.


Makes two 9-inch pies
(each pie serves 8)