The Buttermilk Pie has a tangy, velvety custard and a crackly, crisp sugar top that makes the pie irresistible. It's a Southern classic and so simple to make.
Move oven rack to middle position, and preheat to 350 degrees F.
Place thawed pie crust on baking sheet, set aside.
MAKE PIE FILLING:
Beat butter and 1 cup sugar on medium speed until fluffy, about 1-2 minutes.
Add flour, salt, and eggs, and mix until well combined, about 1 minute. Add buttermilk, vinegar, and vanilla, and mix until incorporated.
Pour filling into the pie shell, and carefully move the sheet pan with pie on top to the oven (be careful, the pie will be full with the filling!). ***See notes section below.
BAKE PIE:
Bake for 10 minutes, then sprinkle remaining 1 Tablespoon of sugar over pie.
Return to the oven and bake another 50-55 minutes, or until the pie is golden brown and it jiggles slightly when shaken.
COOL AND FINISH:
Move the pie to the oven rack to cool for 30 minutes, and then chill in the refrigerator for at least 3 hours.
Serve with freshly whipped cream (optional).
Notes
*The pie shell will be filled to the brim once the filling is poured into it. I suggest you rest the baking sheet with the pie shell on top of it on the oven rack, and then pour the filling in. This will prevent the buttermilk pie filling from spilling out! Trust me, I know from experience!