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Buttermilk Pie

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Judy Gwin | Bluebonnet EC

This classic, easy-to-prepare pie is a third-generation recipe from Gwin’s grandmother, Helen Kappas, who lived in Minnesota. The filling handily makes two pies—one for you and one to share.

1 cup buttermilk
1/2 cup (1 stick) butter, melted
2 1/2 cups sugar
2 tablespoons all-purpose flour
1 cup sweetened, flaked coconut
1 cup chopped pecans
6 eggs
1 tablespoon vanilla extract
2 unbaked pie crusts

1. Preheat oven to 350 degrees.

2. Combine all the ingredients except crust in a large mixing bowl and stir together until smooth.

3. Divide the mixture among the two pie crusts and bake 1 hour, or until a knife inserted in the middle of each pie comes out clean.

Cook’s Tip

For a filling that is less sweet, reduce the sugar to 2 cups and use unsweetened coconut.

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