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


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.

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