Description
A classic Southern dessert, Buttermilk Pie features a tender, buttery custard with a hint of tangy buttermilk and warm spices baked inside a flaky whole wheat pie crust. This sweet pie is lightly spiced with nutmeg and brightened by lemon zest and juice, balanced with the rich flavors of whiskey or rum, making it a comforting treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 unbaked whole wheat pastry crust or 9-inch pie crust of choice
Filling
- 3 large eggs at room temperature
- 1 cup, plus 2 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted and cooled
- ¾ cup low fat buttermilk
- 2 tablespoons whiskey such as bourbon, or rum (or additional 1 1/2 teaspoons pure vanilla extract)
- 1 teaspoon lemon zest (from about 1 small lemon)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon nutmeg, freshly grated if possible
Optional
- Homemade whipped cream, for serving
Instructions
- Prepare the Pie Crust: Roll out your unbaked whole wheat pastry crust and transfer it to a standard 9-inch pie dish. Trim the edges nearly even with the rim, then fold under and crimp using your fingers or a fork. Place the pie crust in the refrigerator until needed.
- Preheat Oven: Set your oven racks—one in the center and one in the lower third—and preheat the oven to 325°F (163°C).
- Mix Eggs and Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs on low speed just until combined. Add granulated sugar, all-purpose flour, and kosher salt, then mix gently on low until evenly incorporated.
- Add Melted Butter: Pour the melted and cooled unsalted butter into the mixture and mix briefly to combine.
- Add Remaining Wet Ingredients: Add the low fat buttermilk, whiskey (or rum), lemon zest, freshly squeezed lemon juice, vanilla extract, and freshly grated nutmeg. Gently stir everything together until just combined.
- Fill the Pie Crust: Remove the pie crust from the refrigerator and slowly pour the custard filling into the prepared shell. Place the pie dish on a rimmed baking sheet to catch any drips.
- Bake Initially: Place the baking sheet with the pie on the bottom third oven rack. Bake for 20 minutes to allow the custard to begin setting.
- Continue Baking: Carefully move the pie to the center rack and bake for an additional 40 minutes. The pie is done when the center is set and a thin, crackly crust forms on top. Check periodically to ensure the crust is not browning too much; if it is, cover edges with a pie shield or foil strips.
- Cool and Serve: Transfer the pie to a wire rack to cool. Serve warm, chilled, or at room temperature. Top with homemade whipped cream if desired for an extra indulgent touch.
Notes
- TO STORE: Cover leftover buttermilk pie and refrigerate for up to 3 days.
- TO REHEAT: Gently reheat slices in the oven at 325°F until warm if preferred served warm.
- TO FREEZE: Wrap the pie tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
