Best Little Buttermilk Pie
Author: Aimee
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Adapted from Mrs. Martha's Famed Buttermilk Pie.
  • 1 package refrigerated pie crusts
  • 2 cups sugar
  • ¼ cup flour
  • 3 eggs
  • ¾ cup buttermilk
  • 1 stick butter, melted
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • 1 teaspoon lemon juice
  • ½ cup toasted pecans, chopped
  • homemade whipped topping, optional
  1. Preheat oven to 350 degrees. Whisk together the sugar and flour. Whisk in the eggs, butter, buttermilk and vanilla. Add the lemon zest and juice. Stir until combined. Pour into an unbaked pie crust. Sprinkle the toasted pecans on top of the pie filling. Bake at 350 degrees for 45-55 minutes using a pie shield or with aluminum foil shielding the edges. Remove when pie is almost set (it shouldn't be extremely jiggly). ***Monitor the pie for over- browning beginning at 30 minutes.
  2. Let cool for at least 1 hour and store in the refrigerator prior to serving.
  3. Garnish with whipped topping.
  4. Note: To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350 degree F oven for 5 to 10 minutes or until they're browned, stirring the pecans once or twice during the baking time.