Georgia’s Yesterday Cafe in Greensboro makes a darn tasty pie. Its buttermilk pie is so good it was voted as one of the South’s best pies by Southern Living magazine and Carrie Underwood ordered 300 for her wedding.

That was enough for me to head to the café and order up a piece of pie. Verdict? Sweet custard heaven on a fork! For those who can’t get to Greensboro anytime soon and would like to try their hand at baking a buttermilk pie, we’re posting the recipe just for you, but please don’t blame us if you gain a pound or two yummy’ing up this pie!

Buttermilk Pie

1 ¾ cups (425 mL) sugar

1/4 cup (50 mL) flour

1 tablespoon (15 mL) vanilla

3 eggs, beaten

1/3 cup (75 mL) melted butter

3/4 cup (175 mL) buttermilk

Unbaked nine-inch (23-centimetre) pie shell

1. Combine sugar and flour and whisk until flour is mixed into the sugar. Add vanilla and whisk until evenly mixed in with sugar and flour.

2. Beat the eggs until frothy, then add them into the sugar/flour mixture. Whisk well. Whisk in the melted butter and then add buttermilk and whip well before pouring into the unbaked pie shell.

3. Bake in convection oven for 45 minutes at about 350 F (170 C). Jiggle the pie a little to make sure it is not undercooked. It should barely shake in the middle. Crust should be golden brown and slightly flaky.

Dian Emery on Google+