New This Month

Buttermilk Pie

172

This dessert, from reader Cynthia Bricker of Milton, Massachusetts, features a delicate custard filling with a tangy-sweet flavor. For a homemade pie dough, check out Our Favorite Pie Crust.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2009

Ingredients

  • 3 large eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 cup sugar
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 pie crust (see above), fitted into a 9-inch pie plate, well chilled
  • 1/2 teaspoon ground nutmeg

Directions

  1. Preheat oven to 425 degrees. In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.

  2. Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature.

Reviews Add a comment

  • gwjdevansgmail
    21 FEB, 2016
    After 15 minutes at 425, my crust was WAY too brown . I would cover the edges of the crust from the beginning. Also, I would add lemon zest and lemon juice next time.
    Reply
  • Tracey-bee
    6 JAN, 2015
    I've made this pie many times, but with the recipe from Martha's Pies & Tarts Recipe book. In that version she includes the zest of one lemon and 1 TBS lemon juice. I think it makes all the difference! The pie has fantastic flavor.
    Reply
  • MS11331371
    9 APR, 2013
    Could cocoa powder be added to the custard mix? Has anyone tried it?
    Reply
  • ParisPastry
    18 APR, 2010
    The crust was really good! The buttermilk filling was ok. Nothing spectacular but fine!
    Reply
  • mothra7
    9 FEB, 2010
    Delicious...including the pie crust! We're a family of pie lovers, and we all enjoyed this recipe.
    Reply
  • abamboobutterfly
    9 JUL, 2009
    This was easy to make, and delicious!
    Reply