Vanilla Bean Buttermilk Pie

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Vanilla Bean Buttermilk Pie

Call me a vanilla vandal

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings

Calories 373kcal

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Only add in the teeny seeds from vanilla beans, and discard the pods. I prefer to use the backside of the knife and not the blade for scraping.

Crimp the edges if you want to, for the sake of your naggy mother-in-law. Leave it as is if you want. It's no less delicious, but maybe more of an easy target from your mother-in-law. You do you, boo.

Nutrition