Ingredients
2 eggs, beaten
1 cup white sugar
3/4 cup melted butter
1/4 teaspoon salt
1 tablespoon all-purpose flour
1 cup buttermilk
2 teaspoons vanilla extract
1 (9 inch) unbaked pie crust
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 350 degrees f (175 degrees c). place beaten eggs in a medium bowl. gradually beat in sugar. stir in melted butter, salt, flour, buttermilk, and vanilla extract. mix until smooth. pour mixture into pastry shell. bake in preheated oven for 50 minutes. reduce heat to 325 degrees f (165 degrees c). bake an additional 10 minutes. pie is done when toothpick inserted in center comes out clean.