Buttermilk Pie

  • 1 unbaked pie shell
  • 12 eggs
  • 6 cups sugar
  • 1 cup flour
  • 3 cups buttermilk
  • 2 teaspoons salt
  • One lemon, zested
  • Juice of one lemon
  • 1 vanilla bean, scraped
  • 8 ounces melted butter

Preheat the oven to 350F.

Keep the unbaked pie shell in the fridge until ready to use, the crust should be nice and cold before baking.

Whisk all other ingredients together, adding buttermilk in at the very end to avoid curdling.

Pour the buttermilk mixture into the cold, unbaked pie shell and bake for 50-60 minutes, or until you get an even jiggle throughout. It should not be too firm, because it continues to cook and set up as it cools.

Allow to cool before serving.

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