Buttermilk Pie

Standard

This pie was the perfect finale for my “Southern Supper” of Roasted Pork Loin and Creamy Peas with Bacon. I was excited and nervous to make this all at the same time. I will be the first to admit I am not the greatest baker. I can make some mean Christmas cookies, but as far as other baking goes I have been pretty limited to boxed cakes and cupcakes etc. That is why I have decided to push myself and try more and more. I mean it is a good thing to get outside of your comfort zone, right? Of course that entails me making desserts for the whole family. I know they will enjoy them but they may curse me if the scale starts reflecting it. I am bad, I will take one serving and leave the rest to them. But they are my tasting team, I am just the humble cook.

Anyway, back to the pie. This pie has a wonderful custard like texture. You can taste the bite of the buttermilk along with the lemon from the lemon juice and zest and the fresh grated nutmeg. We all really enjoyed it and in the end I was very proud of what I accomplished. So don’t be afraid if you are not an accomplished baker. Trust me, if I can do it you can too!! Give it a try!

Buttermilk Pie
1 1/4 cup low-fat buttermilk, room temperature
2 large room temperature eggs, separated 
1 disk refrigerated or homemade pie dough

1 stick unsalted butter, melted
1 1/4 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 fresh grated nutmeg
1/4 teaspoon salt
Confectioners sugar for dusting

Preheat the oven to 350 degrees F.

Ease the dough into a 9-inch deep dish pie plate and crimp as desired. Pierce all over with a fork. Line the dough with parchment paper, then fill the pie with dried beans or pie weights. Bake until the edges are golden, about 20 minutes. Remove the paper and weights and continue baking until lightly golden all over, about 10 more minutes. Let cool completely on a rack.

Make the filling: beat the butter and the sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer) on medium-high speed until combined, about1 minute. Add the egg yolks and beat until pale and thick, about 1 minute. Reduce the mixer speed to medium-low, add the flour, lemon juice, lemon zest, nutmeg and salt and beat until just incorporated. Increase the speed to medium-high and slowly pour in the buttermilk. Scrap down the sides of the bowl and continue beating until combined. Transfer to a large bowl.

Clean the mixer and whisk attachment. Add the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the yolk mixture in three additions until no white streaks remain. Pour the filling into the prepared crust. Transfer to a baking sheet and bake until golden and set around the edges (the center will still jiggle), 45 to 50 minutes, rotating the pie halfway through, let cool on a rack. Dust with confectioners sugar before serving.

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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