Yesterday I found myself hankering for something sweet but not over the top; somewhat easily assembled but not too involved. Plus, I wanted to use up my buttermilk. Hence, I found a recipe from Everyday Finesse for this crustless buttermilk pie, which I never knew existed. It was quite delicious. Tart yet sweet; smooth and custardy. It reminded me of a lemon tart. Anyway, this was one of the better ways I’ve found to use up leftover buttermilk. Definitely recommended.
Crustless Buttermilk Pie adapted from Everyday Finesse
1-1/4 c. sugar
1-1/2 c. buttermilk
1/3 c. plain flour
1 tbsp. butter, melted
1 tsp. vanilla
Dash of salt
Preheat oven to 350 degrees. Break eggs into bowl or 6-cup liquid measuring cup. Mix in the rest of the ingredients. Grease a glass pie plate with butter or Pam. Either fill greased pie plate with the pie mixture and place into the oven on a center rack, or to avoid spills, pull out the center rack of the preheated oven with an oven mitt and place pie plate on the rack. Then pour the pie mixture into the pie plate and carefully push the rack back into the oven. Be sure to do this carefully so as not to touch the hot oven. Bake at 350 degrees for 35 minutes. Remove from oven and cool.