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Preheat oven to 450°F. Arrange pie crust in a 9-inch pie plate. Line the crust with a double thickness of foil. Bake for 8 minutes; remove foil. Bake 4 to 6 minutes more or until the crust is lightly browned; cool. Reduce oven temperature to 350°F.
In a saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from the heat; set aside. In a mixing bowl, beat eggs with an electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk the buttermilk mixture into the butter mixture until smooth. Pour into the baked crust.
Place the pie on an oven rack; carefully tent the whole pie with foil. Bake for 50 to 55 minutes or until the center is set when gently shaken. Cool on a wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving.