Description
This Rich & Creamy Buttermilk Pie combines a silky custard filling made with buttermilk, eggs, and a blend of fragrant extracts poured into a flaky 9-inch pie shell. Baked to perfection, this classic Southern dessert features a smooth, lightly tangy filling with hints of vanilla, lemon, and coconut, ideal for an elegant yet simple homemade treat.
Ingredients
Scale
Pie Filling
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 5 tablespoons unsalted butter, melted
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon lemon extract (adjust to taste)
- â…› teaspoon coconut extract (adjust to taste)
- 1 cup buttermilk, warm
Pie Crust
- 1 (9-inch) unbaked pie shell, chilled
Instructions
- Prepare the Oven: Preheat your oven to 350°F (175°C) to ensure the pie bakes evenly in a hot environment.
- Combine Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, and salt. For an extra-smooth filling, sift these ingredients together. Set aside.
- Beat the Eggs: In another large bowl, whisk the eggs and egg yolk until the mixture is completely uniform in color and well combined.
- Mix Dry and Wet Ingredients: Gradually whisk the dry ingredients into the egg mixture. Continue whisking until the batter is smooth and free of lumps.
- Add Butter and Extracts: Whisk in the melted butter, vanilla extract, lemon extract, and coconut extract until everything is thoroughly incorporated.
- Add Buttermilk: Slowly stir in the warm buttermilk, mixing until the batter is smooth and no streaks remain. If the mixture develops bubbles on top, let it settle for a few moments before proceeding.
- Fill the Pie Shell: Pour the prepared batter into the chilled, unbaked 9-inch pie shell.
- Bake the Pie: Place the pie on the lower oven rack and bake for 25 minutes. Once that time is up, move the pie to the middle rack and bake for another 25 minutes, or until the edges are set and the center is just slightly jiggly.
- Cool the Pie: Remove the pie from the oven and transfer it to a cooling rack. Allow it to cool for 2-3 hours, or until the bottom of the pan is no longer hot to the touch.
- Chill Before Serving: Once cooled, refrigerate the pie for at least 2 more hours to let it fully set before slicing and serving.
- Garnish and Serve: Serve the pie cold or at room temperature, plain or topped with whipped cream and fresh berries as desired.
Notes
- Use room temperature eggs for a smoother filling texture.
- Warm the buttermilk slightly to prevent curdling when combined with eggs.
- Sifting dry ingredients helps avoid lumps in the custard mixture.
- Adjust the lemon and coconut extracts to taste for personalized flavor.
- Chilling the pie after baking ensures it sets properly and slices cleanly.
- This pie is best served chilled or at room temperature with optional toppings like whipped cream or berries.
