Buttermilk Pie

This is a custard like pie that is tangy, smooth and creamy. It will remind you a bit of custard and a bit of cheesecake. It's easy to make for the beginner.

Prepare: 30

Bake: 1

Total Time: 1 30

Servings: 8

Ingredients

1 cup (240mL) room temperature buttermilk
3 large (150g) room temperature eggs
¾ cup (150g) granulated sugar
6 tbs (85g) butter, melted and cooled
3 tbs (42g) brown sugar
3 tbs (28g) flour
½ tsp (2.5mL) vanilla
¼ tsp (1.25g) salt

9" pie crust

Instructions

Preheat oven to 350°F (180°C.)
Dock and blind bake the pie crust 15-20 minutes. Set aside to cool.
Melt and cool butter. Bring eggs and buttermilk to room temperature. Set aside.
In a large bowl, whisk together sugars, flour and salt. Whisk in butter and vanilla. Next, whisk the eggs until well combined. Gradually add the buttermilk and whisk until smooth. The batter will be thin. Pour into a cooled pie shell.
Bake 40 - 60 minutes, until center is set. The center of the pie should reach between 170°F - 180°F (77°C - 82°C) for best results. Turn off the oven, prop open the door and let the pie sit for 5 - 10 minutes or until the top settles to avoid excessive cracking.
Cool the pie completely on wire rack before cutting or chilling as the pie needs to finish setting. If you prefer a chilled pie, refrigerate a minimum of 4 hours after pie has cooled to room temperature, at least 90 minutes.
Immediately refrigerate any leftovers.

Notes

Buttermilk pie uses as much as 2 cups of sugar in a variety of recipes. The more sugar you add, the more undissolved sugar will rise to the top and caramelize resulting in a crispy and more golden brown layer. The less sugar you use, the less sugar will rise to the top. This will lead to light to medium golden browning. With as little as 1/2 cup (100g) there will be no crunchy layer and the pie will bake much faster. With less sugar, the pie becomes more prone to splitting, weeping and curdling the eggs.

Common Additions:

Adding the juice and zest from one lemon will give you a lemony buttermilk pie!
Some like to use 1 tbs (15mL) of lemon juice with 1 tsp (5mL) of vanilla extract.
Try sprinkling the top nutmeg prior to baking for a traditional egg custard taste.

Nutrition