Grandma's Cinnamon Buttermilk Custard Pie Recipe Is So Easy to Make by 30Seconds Food
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Are you a custard lover? If so, this easy cinnamon buttermilk custard pie recipe is destined to be a family favorite. Creamy and sweet, this old-fashioned pie recipe is quick and easy to make, and is perfect for your Thanksgiving dessert table.
To make this custard pie recipe you will need butter, granulated sugar, brown sugar, flour, salt, eggs, buttermilk, vanilla extract ground cinnamon and a pie crust. The ingredients are mixed together and then pour into an unbaked pie crust. Bake for about 45 minutes, then cool completely. You can serve this pie at room temperature or refrigerate for a cold pie.
If you're a cinnamon lover, too, rejoice! It just may be your dream come true dessert recipe. Try it out this Thanksgiving or for dessert after dinner any day of the week or time of the year.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 to 55 minutes
Total Time: 50 minutes to 1 hour
Servings: 8
Ingredient
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 tablespoons flour
- 1/2 teaspoon salt
- 3 eggs
- 1 egg yolk
- 1 cup buttermilk
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon, plus more to topping
- 1 pie crust
Recipe Notes
- If your pie crust starts getting to brown, cover it with aluminum foil.
- Try adding even more warm baking spices like cloves, allspice, nutmeg or cardamom.
- Store the pie in the fridge in an airtight container.
Here's how to make it:
- In a bowl, cream together the butter and sugars with an electric mixer.
- Add the flour, salt and eggs. Mix well.
- Pour in the buttermilk, vanilla and cinnamon. Beat well.
- Pour the filling into the unbaked pie crust. Sprinkle cinnamon over the top. Bake in a preheated 400-degree F oven for 15 minutes. Reduce heat to 325 degrees F and bake 30 to 40 minutes more, or until set. Cool completely before serving.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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