Chef John’s Buttermilk Pie

Chef John’s Buttermilk Pie

This recipe is for my favorite pie. It’s a buttermilk pie that I learned to make from my grandmother when I was just 8 years old. For many of us, this traditional Southern dessert can be served at any time throughout the year and has become an important part of our family tradition. This recipe is one of those recipes that never disappoints. If you like sweet desserts, then this will surely become your favorite too!

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 1 (9-inch) pie

Ingredients:

1 prepared dough for 1 (9-inch) single crust pie

Instructions:

Preheat oven to 350 degrees F (175 degrees C).

Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn’t bubble up with you bake it.

Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.

Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.

Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.

Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy “jiggle.” Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

Nutrition Facts:

Per Serving: 415 calories; protein 5.2g; carbohydrates 52.6g; fat 21.2g; cholesterol 101.5mg; sodium 237.1mg.

Scroll to Top