Buttermilk Pie

BUTTERMILK PIE_SLICE FINAL

Here’s a classic recipe, from pastry chef Lisa Donovan, for an all time southern favorite…Buttermilk Pie!

Yield: This recipe makes enough filling for two 9" pies

Course:
Cuisine:

Ingredients

  • 1 unbaked pie shell
  • 12 eggs
  • 6 cups sugar
  • 1 cup flour
  • 3 cups buttermilk (I prefer Cruze's)
  • 2 teaspoons salt
  • One lemon, zested and juiced
  • 1 vanilla bean, scraped
  • 8 ounces melted butter

Directions

  1. Preheat the oven to 350F.
  2. Keep the unbaked pie shell in the fridge until ready to use…the crust should be nice and cold before baking (but not frozen).
  3. Whisk all other ingredients together, adding buttermilk in at the very end to avoid curdling.
  4. Pour the buttermilk mixture into the cold, unbaked pie shell and bake for 50-60 minutes, or until you get an even jiggle throughout. You want the same kind of jiggle you would see on a panna cotta. It should not be too firm, because it will continue to cook and set up as it cools.
  5. Allow to cool for one hour before serving.
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