This Buttermilk Pie recipe, a cherished heirloom from my Nanny Wanda Whiteley, encapsulates not just the flavors of a classic dessert but also the warmth and love of my Nanny’s kitchen. Born into a challenging era and overcoming personal hardships, Nanny Wanda was not just an incredible cook but an extraordinary woman.
Her ability to self-teach and her perseverance are evident in every handwritten recipe in her notebook, a treasured gift that I hold dear. This Buttermilk Pie, painstakingly noted down despite her arthritis, is a testament to her spirit and culinary prowess. It’s my honor to share this family favorite with you, continuing my Nanny’s legacy of sharing love through cooking.
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Ingredients:
- 1 3/4 cups sugar
- 1 stick unsalted butter (1/2 cup), room temperature
- 3 large eggs
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 9-inch pie shell, unbaked
Instructions:
- Preheat your oven to 300°F (150°C). Line a baking sheet with foil.
- In a mixing bowl, cream together the sugar and butter until well blended.
- Beat in the eggs, one at a time, until the mixture is smooth.
- Add in the vanilla extract, salt, and flour, and mix well.
- Gradually beat in the buttermilk until the mixture is well combined.
- Place the unbaked pie shell on the prepared baking sheet. Carefully pour the buttermilk mixture into the shell, filling it up to the top.
- If you have extra mixture, pour it into an ungreased custard cup.
- Bake in the preheated oven for 1 hour 10 minutes, or until the pie is set.
- Remove from the oven and let it cool almost completely before serving.
- Store the pie covered in the refrigerator