If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Buttermilk pie originally hails from England. Today the deep south stakes claim as its home with Texas bestowing more love on it than most. A custard of buttermilk, eggs, butter and sugar baked in a pie shell is a simple pleasure, no pretentiousness here. However, there is elegance in its simplicity. The tangy tartness of the buttermilk shines through if you don’t drown it in sugar. Sometimes a little lemon zest can add additional brightness.
Growing up in the south, I have always adored buttermilk pie. When I began making it, I often added a bit of dark rum or almond extract and everyone loved it. Last fall a light bulb went on and I decided to add some toasted slivered almonds. Voila - even more elegant. - TasteofOregon
Makes 1 pie filling
- 1 cup buttermilk
- 1 cup sugar
- 3 large eggs
- 2 ounces unsalted butter, very soft
- 1 tablespoon all- purpose flour
- 1 teaspoon almond extract
- 1 cup almond slivers, toasted
- Preheat oven to 350º F (177º C).
- Beat together first 6 ingredients until homogenous.
- Stir in toasted almonds.
- Pour in unbaked pie shell and bake for 50 minutes.