A Southern traditional, buttermilk pie is an old style dessert with a wealthy, custard-style filling produced from tangy buttermilk, eggs, and sugar baked inside a flaky pie crust.
From pecan pie to buttery chocolate chess pie, it’s exhausting to rival the South in relation to traditional consolation meals desserts. This straightforward buttermilk pie is brimming with candy, tangy taste and is totally irresistible.
I’m fairly satisfied that buttermilk makes every part higher. From brownies to banana bread, I really like the way it provides only a contact of tang and loads of depth to so a lot of my favourite desserts! So, it was no shock that I devoured my first slice of this buttermilk pie and instantly went in for seconds. This Southern pie recipe is a traditional, with a golden, custard-like filling produced from buttermilk and some different straightforward components.
Why You’ll Love This Buttermilk Pie Recipe
- Candy and tangy. The flavour of this pie is so distinctive and scrumptious. It’s wealthy and simply candy sufficient, with a touch of tangy buttermilk and recent lemon all through.
- Straightforward to make. The buttermilk pie filling is just like custard, and it’s straightforward to make with sugar, butter, eggs, and buttermilk. There’s no have to prepare dinner the eggs first as you’ll bake them proper within the pie.
- Any event. I feel this buttermilk pie would make an ideal Easter dessert or Mom’s Day deal with, and I’m already planning to make it as an choice subsequent to pumpkin pie for Thanksgiving! It’s mild sufficient for spring baking however comforting and simple sufficient to bake year-round.
Buttermilk Pie vs. Chess Pie
Buttermilk pie appears just like chess pie. Each are traditional Southern desserts, however a chess pie sometimes accommodates cornmeal and will get its tanginess from vinegar. In the meantime, buttermilk pie recipes use buttermilk and lemon juice. Chess pie filling additionally tends to be thicker, extra gooey, and darker in colour.
What You’ll Want
A complete dessert primarily based round buttermilk? Sure, please! The remainder of the components are tremendous easy and certain already within the pantry. Take a look at my notes right here and scroll all the way down to the recipe card for a printable listing with recipe quantities and particulars.
- Buttermilk – I take advantage of low-fat buttermilk, however any variety will work. No buttermilk within the fridge? Make a home made buttermilk substitute; see under.
- Eggs – Separate the egg yolks from the whites, and allow them to come to room temperature afterward.
- Pie Dough – This may be your favourite refrigerated pie dough or perhaps a ready-to-use flaky pie crust. In case you have the time, make home made pie dough.
- Butter – Melted within the microwave. I favor to bake with salted butter, however you should utilize unsalted if you happen to’d like.
- Dry Substances – All-purpose flour, granulated sugar, and salt. You might substitute mild brown sugar for a deeper caramelized taste.
- Lemon – You’ll want recent lemon zest and juice. Zest the lemon earlier than you juice it. In a pinch, you would use bottled lemon juice as a substitute.
- Powdered Sugar – For dusting over the completed pie.
Straightforward Buttermilk Substitute
It occurs to the perfect of us. You propose to make buttermilk pancakes or a buttermilk pie, solely to collect your components and notice you’re brief one key ingredient: Buttermilk! Doh. When this occurs, I make a straightforward home made buttermilk substitute:
- Mix a scant cup of entire milk with 1 tablespoon of lemon juice (or white vinegar).
- Let the combination sit and curdle at room temperature for 10 minutes, then stir. Your buttermilk alternative is able to use!
First, Put together the Pie Crust
If time permits, I really like making this pie with a home made flaky pie crust. That being stated, it seems completely with store-bought refrigerated pie dough, too! Upon getting your dough, you’ll have to prep and parbake the crust earlier than you make your pie:
- Roll out the pie crust. First, roll out your pie dough and press it into the underside of a 9-inch pie plate. Prick the crust throughout with a fork, then line it with parchment paper and add pie weights (you can even use dried beans).
- Parbake the crust. Bake the crust at 350ºF for 20 minutes, till it’s golden on the edges. Now, take away the pie weights and parchment paper and return the crust to the oven for one more 10 minutes. Afterward, the crust might want to cool fully earlier than you fill it.
Tips on how to Make Buttermilk Pie
When the crust is totally cooled, you’re able to assemble and bake this buttermilk pie. Observe the steps under. You’ll discover the entire, printable recipe directions within the recipe card after the put up.
- Put together the filling. Begin by whisking the butter and sugar collectively within the bowl of your mixer. As soon as easy, add the egg yolks and beat for one more minute. Then, combine in flour, lemon juice, zest, and slightly salt. Lastly, add the buttermilk, mixing till every part is evenly included.
- Add the egg whites. Switch the combination to a brand new bowl and clear your mixer’s bowl and whisk attachment. Afterward, whisk the egg whites till they type stiff peaks. Slowly fold the whipped whites into the filling combination.
- Bake. Lastly, pour the filling into your parbaked pie crust and place the pie on a baking sheet. Bake for 45-50 minutes at 350ºF till it’s set on the edges and the middle nonetheless jiggles slightly, similar to you’d search for in a cheesecake.
- Cool and serve. Go away the pie to chill to room temperature, then mud with powdered sugar earlier than slicing and serving.
Ideas for Success
- Use room-temperature components. Let the buttermilk and eggs come to room temperature earlier than you mix them with the opposite filling components. This manner, the custard shall be easy with none clumps.
- Incorporate the components steadily. You’ll discover that the filling recipe brings the components collectively in phases: first the butter and sugar, then the yolks, then the dry components, and at last the egg whites. This ensures that the filling is totally mixed with out overmixing as soon as the flour will get added.
- Parbake the pie crust. Prebaking or “blind baking” the pie crust is vital. It prevents the crust from turning into soggy beneath the filling. Don’t skip this step!
- If the crust is browning too rapidly within the oven, cowl the sides with a pie defend or aluminum foil whereas the pie finishes baking.
Tips on how to Retailer
- Refrigerate. Retailer leftover buttermilk pie lined hermetic within the fridge for as much as 4 days.
- Freeze. Alternatively, you possibly can freeze the baked pie hermetic for as much as 2 months. Permit it to chill fully earlier than you freeze it. Thaw the pie at room temperature or within the fridge, then mud with sugar and serve.
Description
Buttermilk pie is a traditional dessert with a wealthy, custard-style filling produced from tangy buttermilk, eggs, lemon zest, and sugar baked inside a flaky pie crust.
- 1 1/4 cups low-fat buttermilk, room temperature
- 2 massive eggs, separated at room temperature
- 1 spherical of premade or home made pie dough
- 1/2 cup butter, melted
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon recent lemon juice
- 1/4 teaspoon finely grated lemon zest
- 1/2 teaspoon kosher salt
- Powdered sugar, for dusting
- Preheat the oven to 350°F.
- Bake the crust: Place the pie dough right into a 9-inch pie plate and crimp the sides. (You may have to roll out a premade dough barely). Pierce the pie dough throughout with a fork. Line the dough with foil or parchment, then fill with pie weights or dried beans. Bake till the sides are golden, about 20 minutes. Take away the parchment and weights and proceed baking till frivolously golden throughout, about 10 extra minutes. Permit the pie crust to chill fully.
- Make the Filling: Within the bowl of your stand mixer fitted with the whisk attachment, combine the butter and sugar collectively on medium-high pace for 1 minute. Add within the 2 egg yolks and beat till pale and thick, 1 minute. Scale back the pace to medium low and add the flour, lemon juice, lemon zest, and salt and beat till simply included, scraping down the perimeters of the bowl as wanted.
- Improve the pace to medium excessive and slowly pour within the buttermilk and blend till included. Switch this combination into a big bowl and put aside.
- Clear the bowl of the mixer and whisk attachment. Add within the egg whites and beat on medium-high pace till stiff peaks type, about 4 minutes. Slowly fold the egg whites into the yolk combination till no white streaks stay. Pour the filling into the ready crust.
- Place the pie plate onto a baking sheet and bake for 45 – 50 minutes, or till golden and set across the edges. The middle will nonetheless jiggle barely.
- Permit the pie to chill fully after which mud with powdered sugar simply earlier than serving.
Notes
- Retailer leftover pie hermetic within the fridge for as much as 4 days.
- Freeze hermetic for as much as 2 months. Thaw at room temperature or within the fridge.
