Happy Thanksgiving to all of my American readers! I do not make pies that often, but tried a few recipes for our table this year. Two made the cut and this Vanilla Bean Buttermilk Pie is one of them. Buttermilk Pie is a traditional pie from the Southern United States with ties to the United Kingdom. It is best eaten at room temperature or chilled. Chad enjoyed it best warm. In addition to Thanksgiving, the pie would be perfect for Christmas or any other family get-together. It is particularly delicious paired with vanilla or cinnamon ice cream.
Vanilla beans are available in the spice section of most large grocery stores, but usually only have 1-3 crammed inside a small jar for an expensive price. I usually order mine on Amazon in bulk, since I go through them so quickly. Make sure you pack them in an airtight container to keep the beans from drying out and in a dark cabinet: Premium Bourbon-Madagascar Vanilla Beans – 16 beans JR Mushrooms brand.
Vanilla Bean Buttermilk Pie
Adapted from The View from Great Island
1 (9 inch) pie
1 (9 inch) unbaked pie or tart dough
1/2 cup granulated sugar
1 tablespoon all purpose flour
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup buttermilk
1 teaspoon vanilla extract
1 vanilla bean
Preheat oven to 350 degrees F. Grease a 9 inch pie or tart pan. Add the pie or tart dough and decorate the edge as desired. Refrigerate until filling comes together.
In a medium bowl, whisk together the sugar and flour. Mix in butter, then eggs until well combined. Whisk in buttermilk, salt, vanilla extract, and seeds from vanilla bean.
Pour into prepared pie crust. Bake in preheated oven until set in center, about 45 minutes. Refrigerate until ready to serve.