Description
Buttermilk pie is a classic dessert with a rich, custard-style filling made from tangy buttermilk, eggs, lemon zest, and sugar baked inside a flaky pie crust.
Ingredients
Scale
- 1 1/4 cups low-fat buttermilk, room temperature
- 2 large eggs, separated at room temperature
- 1 round of premade or homemade pie dough
- 1/2 cup butter, melted
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon finely grated lemon zest
- 1/2 teaspoon kosher salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F.
- Bake the crust: Place the pie dough into a 9-inch pie plate and crimp the edges. (You might need to roll out a premade dough slightly). Pierce the pie dough all over with a fork. Line the dough with foil or parchment, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the parchment and weights and continue baking until lightly golden all over, about 10 more minutes. Allow the pie crust to cool completely.
- Make the Filling: In the bowl of your stand mixer fitted with the whisk attachment, mix the butter and sugar together on medium-high speed for 1 minute. Add in the 2 egg yolks and beat until pale and thick, 1 minute. Reduce the speed to medium low and add the flour, lemon juice, lemon zest, and salt and beat until just incorporated, scraping down the sides of the bowl as needed.
- Increase the speed to medium high and slowly pour in the buttermilk and mix until incorporated. Transfer this mixture into a large bowl and set aside.
- Clean the bowl of the mixer and whisk attachment. Add in the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes. Slowly fold the egg whites into the yolk mixture until no white streaks remain. Pour the filling into the prepared crust.
- Place the pie plate onto a baking sheet and bake for 45 – 50 minutes, or until golden and set around the edges. The center will still jiggle slightly.
- Allow the pie to cool completely and then dust with powdered sugar just before serving.
Notes
- Store leftover pie airtight in the refrigerator for up to 4 days.
- Freeze airtight for up to 2 months. Thaw at room temperature or in the refrigerator.
