Southern-Style Buttermilk Pie

A vanilla bean flecked buttermilk custard base pie, familiar in southern cuisine, is both sweet and tangy, a great year round dessert.
By Heather Schmitt-Gonzalez

Southern-Style Buttermilk Pie

Buttermilk Pie may look like a Plain Jane, but looks can be deceiving. There’s actually quite a bit of complexity in each bite—smooth vanilla-infused custard that’s both sweet and tangy at the same time. Aside from the fact that it’s delicious and fits in on the dessert table year-round, it’s also ridiculously easy to make.

I like it plain-jane-as-is, but try adding a fluffy dollop of whipped cream, dust it with powdered sugar, or serve it with seasonal fruit or a fruit compote if you want to dress it up a bit. I really don’t think you can go wrong with this one.

Southern-Style Buttermilk Pie

Find the perfect pie dough recipe to pair here.

Southern-Style Buttermilk Pie
 
A vanilla bean flecked buttermilk custard base pie, familiar in southern cuisine, is both sweet and tangy, a great year round dessert.
Author:
Recipe Type: Pie, Baking
Serves: 8 servings
Ingredients
  • 1 (9-inch) single pie crust, recipe link above
  • 3 large eggs
  • 1 large egg yolk
  • 1½ cups buttermilk
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 4 tablespoons (2 ounces) unsalted butter, melted
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla bean paste
Instructions
  1. Roll out the pie crust dough and set it in a 9-inch pie tin. Crimp the edges and prick the bottom all over with a fork. Refrigerate for at least 30 minutes.
  2. Preheat oven to 425° F. Bake crust for 12-15 minutes, until golden. Remove from oven and allow to cool.
  3. Reduce oven temperature to 350° F. Set the pie tin on a baking sheet that is lined with foil or parchment paper.
  4. Combine all of the remaining ingredients in the jar of a blender, put on the lid, and then blend until well-combined.
  5. Carefully pour the liquid into the cooled crust. Cover the rim of the crust with a pie crust shield or foil so that it doesn't get too dark. Set the baking sheet with pie on it into the oven.
  6. Bake for 40 minutes, turning the pan halfway through. The custard should still wobble, but not be at all liquidy. Set on a wire rack to cool completely before slicing.
  7. Completely cooled pie can be covered and stored in the refrigerator for a couple of days.

 

Heather Schmitt-Gonzalez

Heather Schmitt-Gonzalez is a Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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