Hamdi Saidani This Pioneer Woman Buttermilk Pie is a creamy and tangy recipe, which is made with buttermilk and fresh lemon. It’s a classic, foolproof recipe, ready in about an hour, plus cooling time.
Pioneer Woman Buttermilk Pie Recipe Ingredients
- 1 single 9-inch pie crust
- 1/2 cup salted butter, melted and cooled slightly
- 1 1/2 cups granulated sugar
- 3 large eggs + 1 yolk
- 3 Tbsp. all-purpose flour
- 3/4 cup whole buttermilk, room temperature
- 1 Tbsp. fresh lemon juice
- 1 tsp. fresh lemon zest
- 1 tsp. vanilla extract
- Pinch of kosher salt
- 1/8 tsp. freshly grated nutmeg (optional)
- Powdered sugar, to serve (optional)
How To Make Pioneer Woman Buttermilk Pie
- Par-bake the Crust: Preheat the oven to 375°F. Fit your pie crust into a 9-inch pie plate, crimp the edges, and freeze for 20 minutes. Prick the bottom with a fork. Line the crust with parchment paper, fill with pie weights, and bake for 10-12 minutes. Carefully remove the weights and parchment and bake for another 3-5 minutes, until the bottom is dry. Let it cool slightly. Reduce the oven temperature to 350°F.
- Make the Filling: In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs and egg yolk, followed by the flour.
- Finish the Filling: Add the buttermilk, lemon juice, lemon zest, vanilla, and a pinch of salt to the bowl and mix until everything is well combined and smooth.
- Bake the Pie: Carefully pour the filling into the warm, par-baked crust. Bake for 45 to 50 minutes. The pie is done when the edges are set and the center is completely set (it should not jiggle).
- Cool Completely: Let the pie cool completely on a wire rack for about 2 hours before slicing. The filling will firm up as it cools. Sprinkle with powdered sugar before serving, if desired.
Recipe Tips
- How do I know when the pie is done? Unlike some custard pies, a buttermilk pie should be completely set in the center when it’s done. It should not have a jiggle when you gently shake the pan. The top will be a beautiful golden brown.
- Why do I have to par-bake the crust? This step, also called blind baking, is crucial for preventing a soggy bottom. It ensures the crust is crisp and flaky, even with the wet custard filling.
- What if my crust is browning too fast? This is a common issue with custard pies that have a longer bake time. If you notice the edges of your crust are getting too dark, you can create a ring out of aluminum foil and gently place it over just the edges of the crust for the remainder of the baking time.
- Can I make this pie ahead of time? Yes, this is a perfect make-ahead dessert. It needs several hours to cool and set completely, so baking it the day before you plan to serve it is ideal.
What To Serve With Buttermilk Pie
This is a classic, old-fashioned Southern pie that is wonderfully sweet and tangy. It is perfect on its own, but also delicious served with:
- A dollop of fresh, unsweetened whipped cream
- A side of fresh berries, like raspberries or blueberries, to cut the sweetness
- A light dusting of powdered sugar
How To Store Buttermilk Pie
- Refrigerate: As a custard-based pie, it must be stored in the refrigerator. Cover it loosely with plastic wrap. It will keep well for up to 4 days. It can be served chilled or at room temperature.
Buttermilk Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 480 kcal
- Carbohydrates: 65g
- Protein: 6g
- Fat: 23g
- Saturated Fat: 14g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is buttermilk pie? What does it taste like?
Buttermilk pie is a classic Southern dessert with a simple filling of eggs, sugar, butter, and, of course, buttermilk. It bakes into a smooth, sweet, and tangy custard that is similar in texture to a crème brûlée or a chess pie.
What if I don’t have buttermilk?
You can easily make a DIY substitute, which is crucial for this recipe. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then add enough whole milk to measure 1 cup total. Let it sit for 5-10 minutes until it has slightly curdled before using.
Why did my pie crack on top?
A small crack or two is perfectly normal for a buttermilk pie. However, large, deep cracks can be a sign of over-baking or cooling the pie too quickly. Let it cool gradually on a wire rack away from any drafts.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pecan Pie Without Corn Syrup Recipe
- Pioneer Woman Peach Pie Recipe
- Pioneer Woman Mini Pecan Pies Recipe
Pioneer Woman Buttermilk Pie Recipe
Description
A classic, old-fashioned Southern dessert with a simple, sweet, and tangy custard filling that bakes up to a beautiful golden brown in a flaky pie crust.
Ingredients
Instructions
- Preheat oven to 375°F. Par-bake the pie crust for about 15 minutes until the edges are dry. Let cool slightly.
- Reduce the oven temperature to 350°F.
- In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs and yolk, then the flour until smooth.
- Stir in the buttermilk, lemon juice, lemon zest, and vanilla.
- Pour the filling into the par-baked crust.
- Bake for 45 to 50 minutes, until the center of the pie is completely set and does not jiggle.
- Let the pie cool completely on a wire rack for at least 2 hours before slicing.
Notes
- u003cliu003eThe most important tip for this pie is to let it cool completely for at least 2 hours before slicing to allow the custard filling to fully set.u003c/liu003eu003cliu003ePar-baking the crust is a crucial step to ensure the bottom is crisp and not soggy.u003c/liu003eu003cliu003eFor the best flavor, use room temperature buttermilk and eggs, which will combine more smoothly into the filling.u003c/liu003eu003cliu003eIf the edges of your crust start to get too dark, you can cover them with a ring of aluminum foil for the remainder of the baking time.u003c/liu003e
