Buttermilk Custard Pie


  • 1/2 cup flour
  • 2 Tbsp. (1/4 stick) butter, room temperature
  • 6 egg yolks
  • 1 1/2-2 cup sugar
  • 4 cups (1qt.) buttermilk
  • Ad
  • 2 tsp. lemon extract
  • 1 pie crust (12inch), baked and cooled


Position rack in center of oven and preheat at 425 degrees F. Combine flour and butter in a medium bowl and mix well. Whisk in yolks, 1 1/2 cups sugar, buttermilk and extract and beat until smooth. Taste and add additional sugar if desired. Pour into prepared pie crust. Bake 10 minutes; reduce heat to 350 degrees F and continue baking until knife inserted between edge and center of filling comes out clean, about 45-50 minutes. Cool to room temperature. Refrigerate until serving time.

By Robin from Washington, IA


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