Name: Buttermilk Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Buttermilk Pie

1. 4 large eggs -

2. 1 cup sugar -

3. 1 teaspoon lemon zest -

4. 1 tablespoon all-purpose flour -

5. 4 tablespoons (1/2 stick) butter, melted and cooled -

6. 1 cup buttermilk -

7. 1 teaspoon vanilla extract -

8. 1 unbaked 9-inch pie crust -

9. 1 cup cold heavy cream -

10. 20-30 raspberries (or half as many strawberries, halved) -

11. handful of blueberries -

How to cook deliciously - Buttermilk Pie

1. Stage

Preheat the oven: Preheat the oven to 325°F.

2. Stage

Make the filling: In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.

3. Stage

Fill the pie shell and bake: Pour filling batter into an uncooked pie shell (frozen is fine). Bake at 325°F for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly). Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.

4. Stage

Decorate and serve: Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie. Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream. Serve immediately or chill until ready to serve.