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
- 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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