This Classic Buttermilk Pie has a smooth, creamy filling that is simply yummy! The buttermilk gives it a tangy taste, while the hint of vanilla makes it sweet and delightful.
Every bite feels like a warm hug! I love making this pie for family gatherings. It’s easy to whip up, and I secretly enjoy sharing the recipe as much as the pie itself. 😉
Key Ingredients & Substitutions
Pie Crust: Using a pre-made pie crust saves time, but if you prefer homemade, a simple recipe with flour, butter, and water does the trick! You can also use a graham cracker crust for a different flavor.
Buttermilk: For a quick buttermilk substitute, mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using. This mimics the tangy flavor perfectly!
Heavy Cream: If you’re looking to cut back on calories, you can replace heavy cream with half-and-half or whole milk. While it may be less creamy, it still tastes great.
Sugar: You can use brown sugar instead of granulated sugar for a deeper flavor. And if you’re watching your sugar intake, a sugar substitute like monk fruit or erythritol can work too.
How Do I Ensure a Perfectly Set Buttermilk Pie?
Getting the filling just right is key to a delicious buttermilk pie. Here’s how to ensure it sets perfectly:
- Mix the eggs and sugar thoroughly before adding other ingredients. This helps the filling come together smoothly.
- When adding the buttermilk and cream, whisk gently to incorporate but avoid over-mixing, which can add air and make the pie puff.
- While baking, check if the center is still slightly jiggly. It will continue to firm up as it cools, so don’t worry if it seems soft when you first take it out!
- Let it cool completely on a wire rack. This cooling period is crucial, as it allows the filling to set properly.
With these tips and ingredient insights, you’re set to make a delicious Classic Buttermilk Pie with a creamy twist! Enjoy your baking!
Classic Buttermilk Pie with a Creamy Twist
Ingredients You’ll Need:
For the Pie:
- 1 unbaked 9-inch pie crust
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 1/4 cup heavy cream (for the creamy twist)
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 50-60 minutes to bake. Plus, you’ll want to let the pie cool completely, which may take an hour or so. In total, you’re looking at about 2 hours from start to finish, including cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, place your unbaked pie crust in a 9-inch pie plate. Set it aside for now—can’t wait for you to fill it!
2. Make the Filling Mixture:
In a large mixing bowl, whisk together the granulated sugar and eggs until everything is smooth and well-combined. You want a nice, uniform mixture here!
3. Combine Ingredients:
Next, add the melted butter, buttermilk, heavy cream, all-purpose flour, vanilla extract, and salt to the egg mixture. Whisk gently until the filling is completely smooth and creamy—this is where the magic happens!
4. Pour the Filling:
Pour this delicious filling mixture into your prepared pie crust, making sure it’s evenly spread out. You’re going to love how this looks!
5. Bake to Perfection:
Pop your pie in the oven and bake it for 50-60 minutes. Keep an eye on it; you want the top to be golden brown, and the filling should be set but still slightly jiggly in the center. To check if it’s ready, insert a toothpick—if it comes out mostly clean, you’re golden!
6. Cool Down:
Once the pie is done baking, remove it from the oven and let it cool completely on a wire rack. The filling will continue to firm up as it cools, so be patient—it’s worth it!
7. Dust with Powdered Sugar:
When the pie has cooled, feel free to dust the top with powdered sugar for a little extra sweetness and prettiness before serving.
8. Slice and Enjoy:
Now comes the best part! Slice your creamy, tangy buttermilk pie and serve it up. Enjoy each bite as it delights your taste buds!
With this creamy twist, your Classic Buttermilk Pie will become a new favorite. Happy baking!
Can I Use a Store-Bought Pie Crust?
Absolutely! A store-bought pie crust is a great time-saver. Just ensure it’s a 9-inch crust, and follow the package instructions if it requires pre-baking.
What If I Don’t Have Buttermilk?
No worries! You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes, and you’ll have a homemade buttermilk that works perfectly in this recipe!
How Should I Store Leftover Pie?
Store leftover buttermilk pie in the refrigerator, covered, for up to 3 days. It’s best served chilled, and just give it a quick dusting of powdered sugar before serving again!
Can I Make This Pie in Advance?
Yes, you can make this pie a day ahead of time! Just let it cool completely, then cover and refrigerate. It will taste even better the next day as the flavors meld together.
