Buttermilk Pie Recipe

I love buttermilk pie. It is a southern staple, not to be confused with a chess pie, that I became obsessed with when moving to Lubbock, TX in 2013. The Slaton Bakery in Slaton, TX as you drive in from Highway 84 is incredible, and makes a mean buttermilk pie. While this is where the love affair started, it only grew when I discovered Biti Pies in Amarillo, TX. The pies were already worth driving a two-three hour round trip on a friend’s birthday, but when they started selling their smaller pies on the Texas Tech campus I became obsessed. This may have resulted in what I called the Senior-10-pound weight gain that I blamed on a stressful graduate school search, but they were worth every bit of it. 

After moving to Oklahoma I went two years without a slice of buttermilk pie, and I started to really miss it. I used to love grabbing a mini pie or splitting one with my friends when we were having a rough day or just wanted to treat ourselves. After becoming homesick for Texas, specifically Lubbock, I started trying to make a buttermilk pie to satisfy my cravings. I also took the extra pie to work and my coworkers loved it so much they finished the whole pie before lunch. This recipe in particular makes two pies, and while I did not make the pie crust from scratch I think I will next time to see what it adds to the dish!

Pie Ingredients:

• 1 Cup Melted (and cooled) Butter
• 6 eggs, beaten
• 2 tbsp corn starch
• 2 Cups Sugar
• 1 tsp Salt
• 1 Cup Buttermilk
• 1 tsp Vanilla
• 2 deep dish unbaked pie shell

Directions:
Pre-heat oven to 350, in a bowl mix together beaten eggs, vanilla, and buttermilk. In a seperate bowl mix the sugar, corn starch, and salt. Mix melted butter into dry mixture, then once well mixed slowly add in egg mixture. make sure the butter is cooled after melting so that it does not pre-cook the eggs! 
In the pie pan make sure to spray cooking spray before laying in the pie crust. Try to lay the pie crust in a way it won't crumble under the pie while cooking. Once pie crusts are set, slowly pour in liquid mixture evenly into each pie.
Bake pies at 350F for 50 minutes- 1 hour, allowing the pie to be jiggly but not runny.
Let the pie cool for 2-4 hours, butter may be sitting on top but it will soak in, after the bottom is completely cooled cover and refrigerate!