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 onerous to rival the South relating 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 thing higher. From brownies to banana bread, I like the way it provides only a contact of tang and loads of depth to so lots 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 contemporary 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 must prepare dinner the eggs first as you’ll bake them proper within the pie.
Any event. I believe 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 straightforward sufficient to bake year-round.
Buttermilk Pie vs. Chess Pie
Buttermilk pie seems to be just like chess pie. Each are traditional Southern desserts, however a chess pie sometimes comprises 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
An entire dessert based mostly round buttermilk? Sure, please! The remainder of the components are tremendous easy and sure already within the pantry. Try my notes right here and scroll right down to the recipe card for a printable record 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 selfmade buttermilk substitute; see beneath.
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. You probably have the time, make homemade pie dough.
Butter – Melted within the microwave. I want to bake with salted butter, however you should utilize unsalted when you’d like.
Dry Substances – All-purpose flour, granulated sugar, and salt. You possibly can substitute mild brown sugar for a deeper caramelized taste.
Lemon – You’ll want contemporary lemon zest and juice. Zest the lemon earlier than you juice it. In a pinch, you might use bottled lemon juice as a substitute.
Powdered Sugar – For dusting over the completed pie.
Straightforward Buttermilk Substitute
It occurs to the very best of us. You propose to make buttermilk pancakes or a buttermilk pie, solely to collect your components and understand you’re brief one key ingredient: Buttermilk! Doh. When this occurs, I make a simple homemade buttermilk substitute:
Mix a scant cup of complete 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 substitute is able to use!
First, Put together the Pie Crust
If time permits, I like making this pie with a selfmade flaky pie crust. That being stated, it seems completely with store-bought refrigerated pie dough, too! After getting your dough, you’ll must prep and parbake the crust earlier than you make your pie:
Poke holes all around the crust.Line the crust, add pie weights, and bake.
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 may as well 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 an additional 10 minutes. Afterward, the crust might want to cool utterly earlier than you fill it.
Find out how to Make Buttermilk Pie
When the crust is totally cooled, you’re able to assemble and bake this buttermilk pie. Comply with the steps beneath. You’ll discover the entire, printable recipe directions within the recipe card after the submit.
Mix the filling components.Add buttermilk.
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 an additional minute. Then, combine in flour, lemon juice, zest, and a bit salt. Lastly, add the buttermilk, mixing till every thing is evenly included.
Whip the egg whites.Fold the egg whites into the filling.
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 kind stiff peaks. Slowly fold the whipped whites into the filling combination.
Stir to mix.Fill the crust and bake.
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 a bit, 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 might be easy with none clumps.
Incorporate the components regularly. You’ll discover that the filling recipe brings the components collectively in levels: first the butter and sugar, then the yolks, then the dry components, and at last the egg whites. This ensures that the filling is absolutely 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 changing into soggy beneath the filling. Don’t skip this step!
If the crust is browning too shortly within the oven, cowl the perimeters with a pie protect or aluminum foil whereas the pie finishes baking.
Find out how to Retailer
Refrigerate. Retailer leftover buttermilk pie coated hermetic within the fridge for as much as 4 days.
Freeze. Alternatively, you may freeze the baked pie hermetic for as much as 2 months. Permit it to chill utterly earlier than you freeze it. Thaw the pie at room temperature or within the fridge, then mud with sugar and serve.
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 giant eggs, separated at room temperature
1 spherical of premade or selfmade pie dough
1/2 cup butter, melted
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 tablespoon contemporary 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 perimeters. (You may must 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 perimeters 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 utterly.
Make the Filling: Within the bowl of your stand mixer fitted with the whisk attachment, combine the butter and sugar collectively on medium-high velocity for 1 minute. Add within the 2 egg yolks and beat till pale and thick, 1 minute. Scale back the velocity to medium low and add the flour, lemon juice, lemon zest, and salt and beat till simply included, scraping down the edges of the bowl as wanted.
Enhance the velocity 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 velocity till stiff peaks kind, 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 utterly 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.
