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Rich & Creamy Buttermilk Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 59 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Description

This Rich & Creamy Buttermilk Pie offers a velvety, custard-like filling with delicate hints of lemon and coconut extracts, baked inside a flaky 9-inch pie crust. Perfectly set yet slightly jiggly at the center, this classic Southern dessert is refreshing served chilled or at room temperature, making it an ideal treat for any occasion.

Ingredients

Pie Filling

  • 1½ cups granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 5 tablespoons unsalted butter, melted
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon lemon extract (adjust to taste)
  • â…› teaspoon coconut extract (adjust to taste)
  • 1 cup buttermilk, warm

Crust

  • 1 (9-inch) unbaked pie shell, chilled

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to ensure the pie bakes evenly in a hot environment.
  2. Combine dry ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, and salt. For an extra-smooth filling, sift these ingredients together. Set aside.
  3. Whisk eggs: In another large bowl, whisk the eggs and egg yolk until the mixture is completely uniform in color and well combined.
  4. Mix dry into wet: Gradually whisk the dry ingredients into the egg mixture. Continue whisking until the batter is smooth and free of lumps.
  5. Add butter and extracts: Whisk in the melted butter, vanilla extract, lemon extract, and coconut extract until everything is thoroughly incorporated.
  6. Incorporate buttermilk: Slowly stir in the warm buttermilk, mixing until the batter is smooth and no streaks remain. If the mixture develops bubbles on top, let it settle for a few moments before proceeding.
  7. Fill pie shell: Pour the prepared batter into the chilled, unbaked 9-inch pie shell.
  8. Bake pie: Place the pie on the lower oven rack and bake for 25 minutes. Once that time is up, move the pie to the middle rack and bake for another 25 minutes, or until the edges are set and the center is just slightly jiggly.
  9. Cool on rack: Remove the pie from the oven and transfer it to a cooling rack. Allow it to cool for 2-3 hours, or until the bottom of the pan is no longer hot to the touch.
  10. Chill to set: Once cooled, refrigerate the pie for at least 2 more hours to let it fully set before slicing and serving.
  11. Serve: Serve the pie cold or at room temperature, plain or topped with whipped cream and fresh berries as desired.

Notes

  • Use room temperature eggs for a smoother custard texture.
  • Adjust lemon and coconut extracts according to your flavor preference for subtle or more pronounced notes.
  • Let bubbles in the batter settle before baking to prevent air pockets in the pie.
  • Ensure the pie is fully chilled to achieve the right creamy consistency before serving.
  • To make slicing easier, run a sharp knife around the edges before serving.
  • This pie is best enjoyed within 2-3 days of preparation when stored covered in the refrigerator.

Find it online: https://slsrecipes.com/rich-and-creamy-buttermilk-pie-recipe/