Megan Day’s Thanksgiving Buttermilk Pie


  • 1/2 cup butter, melted
  • 1 1/2 cups sugar
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • one pinch salt
  • 3 tablespoons flour, sifted
  • 1 cup buttermilk
  • Graham cracker piecrust in disposable tin

Equipment & Fuel


  1. Prepare pellet smoker for high heat grilling at 400° using Royal Oak 100% charcoal pellets.
  2. Beat together butter and sugar until light in color.
  3. Add eggs and beat until incorporated then add in vanilla extract for a few more turns.
  4. On med-low, add salt and alternate adding the sifted flour and the buttermilk. Beating together until smooth.
  5. Pour mixture into a shell and place on the smoker at 400° for 10 minutes. Reduce the heat to 350° and bake for an additional 40 minutes or until golden brown.

*Tip: Let the pie rest for two hours before you chill it in the refrigerator. Slice once chilled. Dust with powdered sugar and serve with a dollop of heavy cream.

You May Also Like