This Lemon Buttermilk Pie is a great pie to make for Thanksgiving dessert! It's one of the easiest pies ever to make, and it has a wonderful flavor, silkiness, and aroma. It's sweet but still has a nice tanginess from the lemon and buttermilk.
|Unbaked pie crust||1|
|Sugar||1 1/2 Cup (24 tbs)|
|Unsalted butter||1/2 Cup (8 tbs) , melt|
|Vanilla extract||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
|Lemon zest||1 Tablespoon|
|Flour||1/4 Cup (4 tbs)|
Preheat the oven to 350 degrees F.
Fit the pie crust into a pie plate, and keep it in the refrigerator while you make the filling.
In a large bowl, whisk to combine the sugar, melted butter, eggs, vanilla bean paste, salt, buttermilk, lemon juice, and lemon zest. Add the flour and whisk until incorporated.
Pour the filling into the unbake* pie crust and bake for 60 minutes, until the top is golden brown and crackly. The buttermilk pie should jiggle when moved, but shouldn't look liquidy in the center.
Let the pie cool for at least 45 minutes before serving, otherwise it will have too loose of a texture. Enjoy!