Q1: What does a classic Buttermilk Pie taste like?

A Buttermilk Pie has a unique and absolutely delicious flavor! It is very sweet, but this sweetness is perfectly balanced by a wonderful, bright tanginess from the buttermilk and the lemon juice. The texture is a rich, smooth, and creamy custard that is much lighter and airier than a dense cheesecake. Many people say it tastes like a combination of a crème brûlée and a lemon chess pie.

Q2: What is the secret to the light and fluffy texture of this pie?

The secret is the whipped egg whites ! By whipping the egg whites separately to stiff peaks and then gently folding them into the custard base, you are incorporating a huge amount of air into the filling. This is what leavens the pie as it bakes, making it puff up beautifully and giving it a wonderfully light, airy, and almost soufflé-like texture when it cools.

Q3: Can I make this pie ahead of time for a holiday?

Yes, this is an absolutely perfect make-ahead dessert! You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days . In fact, the flavor is often even better on the second day after the flavors have had time to meld.

Q4: Do I have to blind-bake the crust first? Yes, for this style of pie, it is absolutely essential.

. A wet, liquidy custard filling like this one will turn an unbaked pie crust into a pale, gummy, and soggy mess. By fully pre-baking the crust until it is a deep golden brown and completely crisp, you are creating a sealed, sturdy vessel that will stay perfectly crisp even after it is filled and baked again.

Q5: My pie cracked on top. What did I do wrong?

A crack in a custard pie is usually caused by it being slightly overbaked, or by it cooling down too quickly. Be sure to pull the pie from the oven when the filling looks firm, and let it cool down gradually at room temperature. But don't worry—the beautiful, thin, sugary crust that naturally forms on top of a buttermilk pie is often naturally a little bit crackly, which is part of its rustic charm!

The Best Classic Old-Fashioned Buttermilk Pie

A classic recipe for a traditional Southern Buttermilk Pie. This dessert features a sweet and tangy custard filling with a texture similar to a chess pie or a creamy custard. The filling is made by creaming butter and sugar, then adding egg yolks, flour, buttermilk, and lemon. Stiffly beaten egg whites are then folded into the batter to create a lighter, more airy texture. The custard is poured into a pre-baked (blind-baked) pie crust and baked until golden brown and firm.

Author: Grace
Prep Time: 20 minutes
Cook Time: 40 minutes (plus crust baking time)
Total Time: 4 hours (includes crust baking and cooling time)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 (9-inch) pie crust, preferably made with lard, blind-baked
8 tablespoons (1 stick) butter, room temperature
1 1/2 cups sugar
2 large egg yolks
3 tablespoons all-purpose flour
1 1/2 cups buttermilk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
2 large egg whites
2 grates fresh nutmeg

Instructions

Preheat the oven to 350°F. Prepare one blind-baked 9-inch pie crust and set it aside.
In a mixer with a whisk attachment, cream the room-temperature butter until smooth. Add the sugar and continue to cream until the mixture is light and fluffy.
Add the egg yolks and blend them in, then mix in the flour.
With the mixer on a low speed, slowly pour in the buttermilk, followed by the lemon juice and lemon rind.
In a separate, clean bowl, whip the egg whites to stiff peaks.
Gently fold the stiffly beaten egg whites into the buttermilk batter in three additions.
Pour the final filling into the blind-baked pie crust.
Sprinkle the top with freshly grated nutmeg.
Bake for 40 minutes, until the top is golden brown and the filling looks firm.
Let the pie cool completely to room temperature before slicing and serving.

Notes

This recipe requires a pre-baked, or ‘blind-baked’, pie shell.
Folding in stiffly beaten egg whites is a key step that gives the custard filling a lighter, almost souffle-like texture.
The pie needs to cool completely before serving to allow the custard filling to fully set.
The recipe specifically recommends a pie crust made with lard for the most traditional flavor and texture.

Find it online: https://www.eatswithsoul.com/old-fashioned-buttermilk-pie/

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