Visiting family and friends during the holidays means good times, great food, and pecan or buttermilk pie (or both if your lucky).  It’s an old southern recipe and is a staple at many Thanksgiving or Christmas dinners.  I usually make two pies each time I bake, serving one and popping the other one in the freezer.  You can take it out ahead of time and let it thaw or if you are in a hurry, put it in the oven on low heat (around 170 degrees)  while you get ready.

You can find my  Southern Pecan Pie Recipe HERE.

OLD FASHIONED BUTTERMILK PIE

• 2 c sugar
• 1/4 all purpose flour
• 1 stick butter, softened
• 3 eggs
• 1 tsp vanilla extract
• 1 c buttermilk
• Pie crust

You can use purchased pie crust or use the recipe for single pie crust found HERE.

Preheat oven to 350°. Whisk together sugar and flour.  In a separate bowl, whisk eggs, butter, vanilla, and buttermilk and add to dry ingredients; pour into  Pastry Crust.

Bake at 350° for about 45 – 60 minutes or until almost set, shielding edges with aluminum foil.   Transfer to a wire rack, and cool 1 hour.

 *NOTE:  I have seen recipes vary baking times from 35 minutes to 70 minutes so watch you pie closely.  I usually bake two pies at a time in my oven and it usually takes around 60 minutes.   

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