I tin sympathize surely recipes existence relatively unknown, simply this buttermilk pie is non 1 of them. Not entirely is this slow to make, too beautiful to await at, it’s likewise bursting amongst the sort of bright, tangy flavor that no other custard-style pie tin touch. Like I said inwards the video, this is sort of similar a vanilla custard, meets lemon meringue pie, meets really low-cal cheesecake. Except better.
I intend that would last closer to the tanginess of buttermilk, simply every bit far every bit the recipe “working,” 1 loving cup of whatever type of dairy production should yield similar results. Once your pie is made, it tin last served “as is,” or topped amongst seasonal fruit. I went amongst raspberries, generally for the pictures, simply if yous were going to exercise this for the holidays, approximately persimmons, and/or pomegranate seeds would likewise last really nice. Regardless of how yous serve it, I actually exercise promise yous plow over this a endeavor soon. Enjoy!
- Enough pie dough for a 9-inch pie dish
(I used one-half a recipe of our butter crust dough)
- For the filling:
- 1 1/2 cups white sugar
- 1/2 loving cup (1 stick) unsalted butter, room temp
- 3 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly grated nutmeg
- zest from 1 lemon
- juice from 1 lemon juice
- 1 loving cup buttermilk