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Buttermilk Pie
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate traditional buttermilk pie with fresh berries, whipped cream, and zesty lemon, creating a tangy, rich dessert perfect for any occasion.
Ingredients:
  • 4 large eggs
  • 1 cup sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon all-purpose flour
  • 4 tablespoons (1/2 stick) butter, melted and cooled
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie crust
  • 1 cup cold heavy cream
  • 20-30 raspberries (or half as many strawberries, halved)
  • Handful of blueberries
Instructions:
  • Preheat the oven to 325°F.
  • Prepare the filling by thoroughly combining eggs, sugar, and lemon zest in a mixing bowl. Gradually incorporate flour and melted butter, followed by vanilla and buttermilk, ensuring a smooth mixture.
  • Pour the filling batter into an uncooked pie shell (frozen is fine), then bake at 325°F for about 50 minutes until the custard center is just set (it can still be slightly wiggly). Let it cool - the custard may puff up while baking, but will deflate as it cools.
  • Whip chilled cream until stiff peaks form. Spread over the cooled pie, then arrange raspberries and blueberries on top. Serve right away or chill until serving.

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