Cook time
70mins
Difficulty
I made this pie for my pickleball team STUperb on our championship match. We won! But the pie was better than any trophy.

Ingredients

  • 0.5 cup unsalted butter
  • 1 vanilla bean
  • 1 lemon, for juice and zesting
  • 3 cup granulated sugar
  • 0.5 cup all-purpose flour
  • 6 large eggs
  • 1 tsp kosher salt
  • 1.5 cup whole buttermilk
  • 1 9-inch deep dish pie crust, frozen

Steps

  1. Preheat the oven to 450F degrees
  2. In a small pot over low heat, melt the butter. Slice the vanilla bean vertically down the pod to open it up. Scrape all those little seeds into the butter, then add the empty pod itself to the butter. Stir gently with a whisk for 1-2 minutes. Remove from heat and let cool.
  3. Add sugar to large bowl, zest lemon and mix into sugar, rubbing with your fingers as you go. Then whisk in flour and salt.
  4. In a separate bowl add eggs and buttermilk. Whisk just until combined.
  5. Slowly whisk dry ingredients into the eggs and buttermilk until well combined.
  6. Pour in the cooled butter and whisk until combined.
  7. Pour mixture into the pie crust.
  8. Place pie in the center of the oven. After closing the door, IMMEDIATELY reduce the oven to 350F.
  9. Bake for 35 minutes. Then turn the oven down to 325F.
  10. Bake for another 45 to 50 minutes, until pie filling is medium brown on top.
  11. Cool at room temperature for 3 hours.
  12. Serve at room temperature or cold.

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