I’ve been digging through some of my family’s old recipes. They’re like buried treasures just waiting to be restored. They’re time tested, and outside-the-box of whatever is trending in food right now. And you know what? They’re also grandpa-approved. That’s a big deal, baby!
I don’t know what’s wrong with me, y’all. I’ve been eyeing this recipe pretty much all throughout 2020, and finally made one. I’m really not sure why that delay happened, because this recipe could not be any easier, or any more delicious. Heavenly, I tell ya.
All I did to change grandma’s version is adding some vanilla beans in with the vanilla extract. Call me the vanilla vandal because when vanilla is involved, I do what I want. I feel like she would approve. She was kinda rebellious and I get a lot of my sass from her.
See if you can spot some of those glorious flecks of vanilla bean under that gloriously golden top layer. That extra dose of vanilla makes this a fantastic & impressive pie you can tell your family you made from scratch, and they don’t have to know “made from scratch” means about 5 minutes of mixing and measuring before you throw it in the oven and watch whatever Netflix just released. Confess your lies by omission to your priest, if you must… but just don’t tell your pushy & critical mother-in-law if you’ve got one.
Hey, I’m just looking out for your sanity here. Click here for the pie plates I use.
Vanilla Bean Buttermilk Pie
- 1 pie crust (tested with Pillsbury)
- 3 eggs (lightly beaten)
- 1 1/4 cups sugar
- 2 Tbsp all purpose flour (tested with White Lily)
- 1 stick unsalted butter (melted but cooled)
- 1 cup buttermilk (tested with Mayfield)
- 1 tsp vanilla extract
- 2 vanilla beans (sliced in half lengthwise and scraped)
- pinch salt
- Preheat oven to 350 degrees F.
- Unroll pie crust and place in a greased pie plate.
- In a stand mixer or in a large bowl using an electric hand mixer, blend all ingredients together on high speed for 5 minutes, or until combined and no strings of egg remain unmixed in mixture.
- Pour mixture into pie pan over pie crust. Place pie pan in oven and bake 40-50 minutes, or until center is set and top is golden. Remove and cool completely on the countertop.
- Place pie in refrigerator until chilled, at least 2 hours. Serve with whipped cream, if desired.