°3 beaten eggs
°1/2 cup low fat buttermilk
°1 teaspoon vanilla extract
°1 cup of sugar
°1 tablespoon cornstarch
°1/2 teaspoon of salt
 °1/2 cup melted and cooled butter
°1 unbaked 9-inch pie crust


Heat the oven to 350 degrees F.
Blend eggs, buttermilk / vanilla until thick / well blended.
Mixing sugar, cornstarch & salt.
Add the melted butter to the sugar mixture and mix until well blended.
Add the butter/sugar mixture to the dry ingredients and mix well.
Pour the filling into the unbaked pie crust.
Bake 55 min
Letting pie cool totally.
Devour. (Serve chilled or at room temperature).
Tips and Notes:
Can I use my own pie crust instead of a store-bought pie crust? You bet you can! If you need help, here's my favorite pie crust recipe from my friend Amy at House of Nash Eats.
Is buttermilk pie supposed to be liquid? No, it will harden and be easily sliced. It will still be a little wobbly when you remove it from the oven, but it will take time to cool and harden. If yours is runny, it's undercooked! You want the topping to be loose/wobbly (much like heavy custard) when you pat it in, but not runny and the top to be VERY lightly browned.
Should this pie be refrigerated? Yes, after cooling to room temperature, cover a store in the refrigerator.
Are buttermilk pie and chess pie the same? No! A buttermilk pie is a creamy custard pie and does not include cornmeal (Chess Pie usually does).
Worried about spilling, putting the pie in the oven? Place the pie pan on a baking sheet before adding the filling.

Enjoy !