Bar Nothing Ranch’s Buttermilk Pie

gluten free

Authoradmin
DifficultyBeginner

"this school pie from Bar Nothing Ranch never goes out of favor at gatherings"

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Yields8 Servings
Prep Time15 minsCook Time1 hr 45 minsTotal Time2 hrs
 1 ½ cups sugar
 2 tbsp all-purpose flour
 3 large eggs
 1 cup buttermilk
 ½ cup buttermelted
 1 tbsp lemon zestloosely packed
 3 tbsp fresh squeezed lemon juicepreferably Valley lemons
 1 tsp Mexican vanilla
 1 Perfect Pastry Pie CrustOr any prepared pie crust
Garnish
 whipped heavy cream
 fresh mint leaves
1

TIP:
Make your foil shields before you ever begin the recipe so they will be ready when you need them.

2

Preheat oven to 350°.

3

Whisk together first 2 ingredients in a large bowl.
Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.

4

Bake at 350° for 15 minutes or almost set, wrap edges with foil, 25-30 minutes.
Transfer to a wire rack, and cool 1 hour.

Ingredients

 1 ½ cups sugar
 2 tbsp all-purpose flour
 3 large eggs
 1 cup buttermilk
 ½ cup buttermelted
 1 tbsp lemon zestloosely packed
 3 tbsp fresh squeezed lemon juicepreferably Valley lemons
 1 tsp Mexican vanilla
 1 Perfect Pastry Pie CrustOr any prepared pie crust
Garnish
 whipped heavy cream
 fresh mint leaves

Directions

1

TIP:
Make your foil shields before you ever begin the recipe so they will be ready when you need them.

2

Preheat oven to 350°.

3

Whisk together first 2 ingredients in a large bowl.
Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.

4

Bake at 350° for 15 minutes or almost set, wrap edges with foil, 25-30 minutes.
Transfer to a wire rack, and cool 1 hour.

Bar Nothing Ranch’s Buttermilk Pie