6tablespoonsmelted butter, salted (see recipe notes)
3wholeeggslightly beaten
1½cupssugar, granulated
1½teaspoonsvanilla extract
¼teaspoonsalt, table salt (if you're using unsalted butter)
Instructions
Preheat oven to 350ºF
Melt butter and set aside to cool
6 tablespoons melted butter
Roll pie dough over pie plate; crimp edges and refrigerate for 10-minutesl (See Recipe Notes)
1 9" inch pie crust
In a large mixing bowl, lightly beat eggs; add sugar and combine well
3 whole eggs, 1½ cups sugar
Add buttermilk, cooled melted butter and vanilla extract to the mixing bowl; combine well (Note: if you're using unsalted butter, add ¼ teaspoon table salt now)
Place on middle rack and bake at 350ºF for 45-50 minutes; the pie is done when the center cracks a little and the center filling is a little jiggly
Allow to cool before serving
Notes
Crust:
After you roll the pastry over the pie plate, refrigerate it for 10-minutes then pour the custard in; let the cool pie plate sit at room temperature for 5-8 minutes or so before putting it into the oven.
Why? If you put a super cold pie plate in a hot oven, the pie plate might blow up. Don't ask me how I know this.
For best results, refrigerate pie after it's done for at least 30-minutes; then, let it come to room temperature, slice and serve
I always put a baking sheet on the lowest oven rack when I'm making this pie because sometimes it bubbles overButter:
Make sure the melted butter is cool before adding it to the sugar/egg mixture, otherwise, the eggs will cook and clump
If you use salted butter, don't add any additional salt to the mixture
If you use unsalted butter, add 1/4 teaspoon of table salt to the mixture
Cooling:When the pie first comes out, it will be fluffy and might have a few cracks on top; this is normal. Cool the pie on a wire rack and as it cools, you'll notice it shrinks down; this is normal. Place the pie in the fridge and allow to cool thoroughly before serving.