Description
This Rich & Creamy Buttermilk Pie is a classic Southern dessert featuring a smooth, custard-like filling infused with subtle lemon and coconut extracts for a unique twist. Baked in a flaky pie crust, this pie balances sweet and tangy flavors with a velvety texture, perfect for any occasion from family dinners to festive gatherings.
Ingredients
Scale
Filling Ingredients
- 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. Then move the pie to the middle rack and bake for another 25 minutes, or until the edges are set and the center is 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
- Ensure eggs and yolk are at room temperature to help create a smooth custard texture.
- Adjust the lemon and coconut extracts to taste, but be careful as they are strong flavors.
- Using a chilled pie shell helps prevent a soggy bottom crust.
- Do not overbake; the center should be slightly jiggly when removed from oven and will set as it cools.
- Refrigerate the pie before serving for best texture and flavor.
