- Cooking Time: 55 minutes
- Servings: 8
- Preparation Time: 5 minutes
- 2 c. buttermilk
- 4 eggs
- 1/2 c. flour
- 1/3 c. sugar
- 2 T. butter (or vegetable oil)
- 1 t. vanilla
- 1 t. coconut extract (optional) or 1/4 c. shredded coconut
- 1/2 t. salt
- Heat oven to 350 degrees F. Grease and flour 9" glass pie plate. Whirl ingrediants for 3 minutes in blender. Pour into prepared pie plate. Bake 55 minutes or until set. Let pie cool on wire race. Garnish with coconut and fresh raspberries.
NotesThis was a recipe I modified to use my extra buttermilk after making butter. On an epic road trip to see our southern relatives, I asked all of them about what they did with buttermilk. Then we went to a barbeque joint in Louisville and had buttermilk pie. It was so sweet that my back teeth hurt. My mom's cousin Karlene then gave me her buttermilk pie recipe. Once home, I created this modified version.
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