Buttermilk Pie | #FridayPieDay

Buttermilk Pie may look like a Plain Jane, but looks can be deceiving. There's actually quite a bit of complexity in each bite—smooth vanilla-infused custard that's both sweet and tangy at the same time. Aside from the fact that it's delicious and fits in on the dessert table year-round, it's also ridiculously easy to make. If you can run a blender, you can make this pie. And while a homemade pie crust is something to be proud of, if that's not your thing, a storebought crust basically turns this into the easiest recipe ever.

I like it plain-jane-as-is, but try adding a fluffy dollop of whipped cream, dust it with powdered sugar, or serve it with seasonal fruit or a fruit compote if you want to dress it up a bit. I really don't think you can go wrong with this one.

Even though I'm having a hard time believing it, today is already the last Friday of the month, and that means #FridayPieDay! My friend Stacy from Food Lust People Love is joining me again this month with a tasty Brown Sugar Nectarine Tart. I'm thinking a slice of this tart and a slice of Buttermilk Pie would complement each other perfectly. Who's ready for a pie party!?

Buttermilk Pie

With a vanilla bean flecked custard base that is both sweet and tangy, this buttermilk pie recipe is not only easy to make, it's also hard to resist. 

by Heather Schmitt-Gonzalez

Prep Time: 30 minutes (mostly unattended)

Cook Time: 40 minutes

Keywords: bake buttermilk Thanksgiving dessert nut-free soy-free vegetarian pie American

Ingredients (serves 8)

• 1 (9-inch) single pie crust, homemade or storebought
• 3 large eggs
• 1 large egg yolk
• 1 1/2 cups buttermilk
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 4 tablespoons (2 ounces) unsalted butter, melted
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla bean paste
• big pinch of kosher or sea salt

Instructions

Roll out the pie crust dough and set it in a 9-inch pie tin. Crimp the edges and prick the bottom all over with a fork. Refrigerate for at least 30 minutes.

Preheat oven to 425° F. Bake crust for 12-15 minutes, until golden. Remove from oven and allow to cool.

Reduce oven temperature to 350° F. Set the pie tin on a baking sheet that is lined with foil or parchment paper.

Combine all of the remaining ingredients in the jar of a blender, put on the lid, and then blend until well-combined.

Carefully pour the liquid into the cooled crust. Cover the rim of the crust with a pie crust shield or foil so that it doesn't get too dark. Set the baking sheet with pie on it into the oven.

Bake for 40 minutes, turning the pan halfway through. The custard should still wobble, but not be at all liquidy. Set on a wire rack to cool completely before slicing.

Completely cooled pie can be covered and stored in the refrigerator for a couple of days.

Grab a plate and a fork, it's time for PIE! Pull a chair up to the table and help me dive deeper into the wonderful world of pie; from fruit pies to nut pies to cream pies to icebox pies and beyond...to savory pot pies and skillet pies. Whether it's a traditional round pie, a slab pie, or even a hand pie—it's going to be all about the pie.

Join me on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration. For more information and recipes, please check out my #FRIDAYPIEDAY page!


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