I decided to make a buttermilk pie this year for one or more of the following reasons:
- I was planning on feeding 14-16 people.
- I’ve never eaten a buttermilk pie and was curious how it tasted.
- I had an extra pie crust and no pie to bake in it.
- I knew that I would have a lot of leftover pie and wanted more pie to eat.
I threw this pie together pretty quickly/easily the night before Thanksgiving after a full afternoon of baking. It is very similar to the chocolate pie that I also baked, essentially substituting the chocolate for buttermilk. The pie smells fantastic, kind of like a sugar cookie, and kind of tastes like a sugar cookie creme brulee.
I’m not sure this is the end-all buttermilk pie recipe, but it was a solid initial foray into the land of buttermilk pies. I do think that having a better crust would also help, too, but that is no fault to this recipe.
Based on recipes found here.
1/2 cup unsalted butter (high quality), room temperature
1 cup + 3 tbsp. (237.5 g) granulated sugar
3 eggs, beaten
1 1/2 tsp. vanilla bean paste
3/8 tsp. salt
3 tbsp. (23.5 g) all-purpose flour
1 cup buttermilk, well-shaken
- Make pie crust. Preheat oven to 350 degrees, with oven rack placed at lowest position.
- In a stand mixer, beat butter and sugar until light and fluffy.
- Add the beaten eggs for a few seconds until just incorporated, then add the vanilla and salt.
- Mix in the flour, then gradually add the buttermilk until just blended.
- Pour mixture into pie crust and bake until top is lightly browned and slightly jiggly (45-50 minutes). Cool on a wire rack for a few hours.