I’m almost embarrassed to post this ridiculously easy and scrumptious buttermilk pie recipe. First of all, I’m not sure it technically qualifies as “pie”, since it doesn’t have a traditional rolled pie crust. Second of all, if you look at the ingredients it just seems kind of impossible that it would all turn out so well. Impossible, in fact, was the name given to it by Bisquick . . . Impossible Buttermilk Pie . . . because it “makes” its own crust. I actually found this Paula Deen version on The Food Network. If you’ve never had the classic southern buttermilk pie, don’t let the name fool you. There is no sour buttermilk taste, just a sweet, vanilla-scented custard that my be the ultimate in comfort food.
I served this pie with fresh whipped cream and blackberries, but it is just fine all on its own!
Buttermilk Pie-Paula Deen Recipe
6 to 8 servings
- 1 1/2 cups sugar
- 1 cup buttermilk
- 1/2 cup biscuit mix (recommended: Bisquick)
- 1/3 cup (5 1/3 tablespoons) butter, melted
- 1 teaspoon pure vanilla extract
- 3 eggs
Preheat oven to 350 degrees F. Grease a 9-inch pie pan.
Put all ingredients in a bowl and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.