A neighbor of mine gives buttermilk pie as her signature gift every Christmas and for years, my family has eaten the pie within minutes of its long anticipated arrival. The unspoken deal – if you aren’t home at the time it arrives, then you miss out – has led to a bit of family discord and disgruntlement each year. So after last year’s delivery and the usual pie eating frenzy, I decided it was time to add this to my personal dessert repertoire. Here’s the recipe I’ve settled upon. Hope it spreads holiday cheer and peace amongst your family!
- ½ cup (1 stick) butter
- 5 ounces buttermilk
- 1 cup evaporated cane juice sugar
- 1½ teaspoon all-purpose flour
- 1½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 3 large eggs
- 1 8- or 9-inch pie crust (not deep dish)
- Preheat oven to 350°F. Gently melt butter in a saucepan. Once melted, stir in buttermilk and set aside.
- Meanwhile, combine sugar and flour in a blender on low. Add melted butter mixture, vanilla, and sea salt and blend. Add eggs, one at a time, blending until well combined.
- Pour batter into crust and bake for 35 to 45 minutes, until the pie is just set in the middle. Cool on a rack before serving.
This recipe is so quick and easy that this year there will be no family squabbles as I’m making plenty to go around!
Want more Thanksgiving dessert ideas? Our other SB sister cities have some great ones today!