Buttermilk Pie

Ingredients ( Servings 8 )

3 eggs

1 ½ cups white sugar

½ cup butter, softened

3 tablespoons all-purpose flour

1 cup buttermilk

1 tablespoon lemon juice

1 teaspoon vanilla extract

⅛ teaspoon freshly grated nutmeg

1 (9 inch) unbaked pie crust

Instructions:

Preheat the oven to 350 degrees F (175 degrees C).

Beat eggs until frothy. Add sugar, butter, and flour and beat until smooth.

Stir in buttermilk, lemon juice, vanilla, and nutmeg. Pour into pie shell.

Bake until center is firm, 40 to 60 minutes.

Remove from the oven and cool for 1 hour before serving.

Tips

If the edges of your pie crust are browning too quickly, cover the pie with foil for the remainder of the baking time.

You can tell your pie is done when the top is lightly browned and the center of the pie still jiggles slightly. It will continue to set as it cools. You may stick a toothpick in the center, if it comes out mostly clean your pie is ready.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a store-bought pie crust instead of making one from scratch?

Absolutely! You can use a store-bought unbaked pie crust for convenience. Just make sure it fits a 9-inch pie dish to accommodate the filling.

Can I substitute buttermilk with another ingredient?

While buttermilk is the traditional ingredient for this pie, you can experiment with substitutes like regular milk or a combination of milk and yogurt.

However, keep in mind that the flavor and texture may differ from the original recipe.

How do I know when the pie is fully baked?

The pie is done when the center is firm and set. You can perform the “jiggle test” by gently shaking the pie dish; if the center wobbles slightly but doesn’t slosh around, it’s ready.

The baking time typically ranges from 40 to 60 minutes, depending on your oven and the pie’s thickness.

Can I freeze Buttermilk Pie for later?

Yes, you can freeze Buttermilk Pie. After baking and cooling the pie, wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable freezer bag.

It can be kept frozen for up to 2-3 months. Thaw the pie in the refrigerator overnight before serving.

Can I add additional spices or flavors to the filling?

Absolutely! While Buttermilk Pie has a delightful simplicity, you can customize the flavors to suit your taste.

Some common additions include a pinch of cinnamon, a dash of nutmeg, or a splash of almond extract.

However, be cautious not to overpower the delicate buttermilk taste. Experiment with small adjustments to find your perfect balance.

Can I use a different type of pie crust for Buttermilk Pie?

Yes, you can use different pie crusts to suit your preferences.

While the recipe calls for an unbaked pie crust, you can experiment with graham cracker crusts, shortbread crusts, or even a gluten-free crust if desired.

Is there a way to make the pie filling without using a mixer?

Absolutely! If you don’t have a mixer, you can still make the filling by using a whisk or a sturdy spoon.

It might require a bit more effort to achieve a smooth consistency, but it can be done by thoroughly mixing the ingredients until smooth.

Can I make Buttermilk Pie ahead of time?

Yes, you can make Buttermilk Pie ahead of time.

Once the pie has cooled after baking, you can cover it with plastic wrap or foil and store it in the refrigerator for up to 2-3 days before serving.

This makes it a convenient dessert option for gatherings and special occasions.

Can I add fruits or nuts to the pie for extra flavor and texture?

Absolutely! While the classic Buttermilk Pie recipe is delightful on its own, you can add fruits like berries or sliced peaches, or even chopped nuts such as pecans or almonds for added texture and flavor.

Just ensure that the additions won’t overwhelm the delicate buttermilk taste.

Can I reheat Buttermilk Pie before serving?

While Buttermilk Pie is typically served at room temperature or chilled, you can warm individual slices in the microwave or briefly in the oven if you prefer it warm.

However, avoid overheating, as it might affect the custard-like texture of the pie.