If you're familiar with buttermilk pie, then this is old hat for you. If not, you might be scratching your head right now wondering, eh? Buttermilk? in a pie?
Why You Should Try Buttermilk Pie
Let me assure you, if you're in the unfamiliar camp, that buttermilk makes a lovely pie. A custard pie actually, and it's quite sweet.
With this recipe, the buttermilk pie is a sweet custard pie, topped with plain whipped cream to hold the berries in place.
The natural tartness in the berries balances the sweet custard of the pie.
Shopping Tips for Buttermilk
Almost all grocery stores carry buttermilk. It's usually in the same place you'll find half-and-half or cream. Here are some other tips when buying buttermilk.
- Lowfat buttermilk or full-fat buttermilk both work fine in this recipe.
- This recipe calls for 1 cup of buttermilk, but buttermilk is usually sold in larger quantities than that. If you have leftover buttermilk, don't let it go to waste. If you can't use it before it goes bad, freeze the leftovers for up to 3 months.
Troubleshooting Tips for Buttermilk Pie
This pie is easy, but the one area that may be a little difficult is making sure the pie sets up correctly. Just follow these tips.
- Bake until the middle of the pie is jiggly, but not runny.
- Cool buttermilk pie completely before serving so it has time to fully set up.
- Use an over thermometer to check the temperature of your oven. The slightly more gentle baking at 325°F ensures the custard bakes evenly, which keeps it from sinking.
How to Store Buttermilk Pie
Refrigerator: After it's completely cooled, store buttermilk pie covered tightly with foil for up to 5 days in the refrigerator.
Freezer: We do not recommend freezing this pie. Its high moisture content will mean the texture will be unappealing once defrosted.
More Recipes to Try With Buttermilk!
- Easy Buttermilk Waffles
- Strawberry Buttermilk Overnight Oats
- Classic Southern Buttermilk Biscuits
- Buttermilk Fried Chicken
- Vanilla Buttermilk Layer Cake
4 large eggs
1 cup sugar
1 teaspoon finely grated lemon zest
1 tablespoon all-purpose flour
4 tablespoons (1/2 stick) butter, melted and cooled
1 cup buttermilk
1 teaspoon vanilla extract
1 unbaked 9-inch pie crust
1 cup cold heavy cream
20-30 raspberries (or half as many strawberries, halved)
Preheat the oven:
Preheat the oven to 325°F.
Make the filling:
In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.
Fill the pie shell and bake:
Pour filling batter into an uncooked pie shell (frozen is fine). Bake at 325°F for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly).
Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.
Decorate and serve:
Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie.
Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.
Serve immediately or chill until ready to serve.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||7%|
|Total Sugars 30g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|