This pancake-like pie originated in the United Kingdom, but is only popular in the southern United States. Opinions are divided on the best temperature to enjoy it – hot, room temperature or straight from the fridge – it’s up to you to experiment!
Recipe courtesy of Manitoba Egg Farmers.
Pancake made of milk, butter and eggs seasoned with cinnamon, vanilla and almonds cooked on puff pastry. as dessert or on a buffet.
Buttermilk pie is a classic Southern dessert filled with a sweet custard-like filling that has a creamy texture and slightly tangy flavor!
This simple pie is easy to make from scratch, even if you’re not an experienced baker. You can serve it chilled or at room temperature, it’s a great dessert for any occasion!
°1 cup (250 ml) sugar
°3 bedrooms. 2 tablespoons (45 ml) flour
°½ cup (175 ml) milk
°1/2 cup (60 ml) warm, melted salted butter
°1 e. 2 tablespoons (15 ml) of lemon juice
°1 e. in (5 ml) extra vanilla
°1 graham cracker pie crust, store-bought or homemade
°Fresh fruit from the garden (optional)
Preheat each four to 350°F (180°C). In bowl, mixing sugar & flour. Beat the eggs, buttermilk, butter, lemon juice, lemon zest and vanilla with an electric mixer on medium speed until smooth. Pour into pie crust.
Bake for 35 to 40 minutes or until the mixture has set. Let cool 2 hours on a wire rack, or until ready to serve. Garnish with fresh fruit or whipped cream, if desired.