Grandma's Blue Ribbon Buttermilk Pie (Clean Version)
Holidays are a time for family, friends, gifts, and PIE! In my childhood home, the smell of pie in the oven was a sign that Fall was here and Winter was coming soon. My mom is no chef (I hope she is ok with me saying that). But, she has a few recipes that she makes and she makes them really well. One of them is my Great, Great Grandmother Todd's Buttermilk Pie. And when I say Mom makes it well, I mean really well. When I was a little girl she won a blue ribbon at the county fair for this pie. It's that good!
I decided to clean it up a bit by choosing whole fat, grass-fed buttermilk, kerrygold butter and coconut sugar. The results were amazing!
This pie is a mix between pie and custard. The rich flavor of buttermilk combined with the sweetness of the coconut sugar make for a warm and welcoming holiday dessert that everyone will love.
- Preheat Oven to 350.
- Whisk eggs, butter, vanilla, sugar and salt until completely combined.
- Slowly add buttermilk 1 tablespoon at a time.
- Pour all ingredients into an uncooked, clean eating pie shell. One of my favorites is this recipe from The Gracious Pantry (be sure to follow her update on using full fat milk as reduced fat milk is not clean).
- Bake at 350 for 45 minutes.
- Allow to cool at least 20 minutes, then enjoy!