For this pineapple variation you can use a frozen or homemade pie shell depending on how adventurous you’re feeling. Either way, it’s the pineapple infused buttermilk custard filling is the star of this pie. From the Lone Star state of Texas to the East coast and right here in the Carolinas slight variations will be found as cooks put their own spin on buttermilk pie. We can all agree on this one thing, that this beloved buttermilk custard pie is here to stay.
Serve with or without a dollop of whipped cream and fresh berries
Pineapple Buttermilk Pie
- 1 9 inch deep dish pie shell frozen or homemade
- dry ingredients:
- 2 cups granulated sugar
- 1/4 cup all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 tsp ground nutmeg
- wet ingredients:
- 1 cup buttermilk [not low fat]
- 1/2 cup [1 stick] butter melted
- 3 large eggs
- 1 tsp lemon extract
- 1 tsp pure vanilla extract
- 1 [8 oz] can crushed pineapple well drained
- Preheat the oven to 350°F.
- Sift together the dry ingredients and add to the wet ingredients.
- Beat with a mixer until blended then stir in the crushed pineapple by hand at the end.
- Pour into the pie shell and sprinkle the top with additional nutmeg.
- Place the pie on a baking sheet, to make it easier to move in and out of the oven without spilling the filling.
- Bake for 1 hour to 1 hour 10 minutes. Check the edges of the pie around 40 minutes, and cover with aluminum foil or a pie crust shield, to prevent the edges from over browning.
- Cool completely before cutting.
- Serve with fruit or a dollop of whipped cream if desired.
- Store chilled.
If using pineapple that is packed in syrup, adjust the granulated sugar to 1 3/4 cup.