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
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.
- 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
- 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.
- Preheat oven to 425° F. Bake crust for 12-15 minutes, until golden. Remove from oven and allow to cool.
- Reduce oven temperature to 350° F. Set the pie tin on a baking sheet that is lined with foil or parchment paper.
- Combine all of the remaining ingredients in the jar of a blender, put on the lid, and then blend until well-combined.
- 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.
- 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.
- Completely cooled pie can be covered and stored in the refrigerator for a couple of days.