Fourth Of July Buttermilk Pie Recipes

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CHEF JOHN'S BUTTERMILK PIE



Chef John's Buttermilk Pie image

Not only is this buttermilk pie easy to make and beautiful to look at, it's also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. This is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better.

Provided by Chef John

Categories     Desserts     Pies     Vintage Pie Recipes     Buttermilk Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

1 prepared dough for 1 (9-inch) single crust pie
½ cup unsalted butter, room temperature
1 ½ cups white sugar
3 tablespoons all-purpose flour
¼ teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract
⅛ teaspoon freshly grated nutmeg
Zest from 1 lemon
Juice from 1 lemon
1 cup buttermilk

Steps:

  • 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 : Calories 414.7 calories, Carbohydrate 52.6 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 237.1 mg, Sugar 39.5 g

BUTTERMILK PIE IV



Buttermilk Pie IV image

It wouldn't be a holiday around our house if there was no buttermilk pie to eat.

Provided by Carla Maenius

Categories     Desserts     Pies     Vintage Pie Recipes     Buttermilk Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

½ cup margarine, softened
2 cups white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 (9 inch) deep dish pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C.)
  • In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
  • Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

Nutrition Facts : Calories 461.9 calories, Carbohydrate 65.3 g, Cholesterol 71 mg, Fat 20.8 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 5.1 g, Sodium 409.8 mg, Sugar 52.7 g

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