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Lemon Buttermilk Pie
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Description
Some might call this a Chess Pie, my husband calls it his favorite. I call it very good, and not too terribly sweet.
Ingredients
- FOR A 9-INCH PIE:
- 1 Unbaked Pie Shell In A 9 Inch Pie Plate
- ½ cups Butter At Room Tempature
- 2 cups Sugar
- 2 Tablespoons Lemon Juice
- 1 teaspoon Vanilla
- 3 Tablespoons Flour
- 5 whole Eggs
- 1 cup Buttermilk
- 1 teaspoon Grated Lemon Peel
- FOR AN 8-INCH PIE:
- 1 Unbaked Pie Crust In An 8 Inch Pie Plate
- 3 Tablespoons Butter At Room Tempature
- 1-½ cup Sugar
- 1 Tablespoon Flour
- 2 Tablespoons Lemon Juice
- 3 Eggs
- ½ cups Buttermilk
- ¾ teaspoons Grated Lemon Peel
Preparation
I’ve included ingredients for either an 8-inch or a 9-inch pie. Whichever you choose to prepare, put your unbaked pie crust into the appropriate size pan and set aside. Preheat oven to 425 F.
Beat butter and sugar in a large bowl using a mixer till well blended, then add remaing ingredients in order given. Beat well after each addition and add 1 egg at a time continuing to beat well after each egg.
Pour into the 9 or 8-inch unbaked pie shell.
Bake at 425 F for 10 minutes. lower heat to 325 F. Cook until firm, approximately 30-45 minutes. Center should “jiggle” a little. DO NOT OVER BAKE. Cover with foil, shiney side up, if the pie begins to get too brown. I almost didn’t cover mine in time.
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