Sandra This Paula Deen Buttermilk Pie Recipe is a creamy and old-fashioned recipe, which is made with whole buttermilk and melted butter. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.
Paula Deen Buttermilk Pie Recipe Ingredients
- 1¼ cups sugar
- ¼ cup butter, melted
- 3 large eggs, lightly beaten
- 1 tablespoon all-purpose flour
- ½ cup whole buttermilk
- 1 teaspoon vanilla extract
- 1 (9-inch) frozen pie shell, thawed
- Garnish: fresh raspberries
How To Make Paula Deen Buttermilk Pie
- Prep the oven and mix the filling: Preheat your oven to 350°F (175°C). In a large bowl, beat the sugar, melted butter, lightly beaten eggs, and flour with an electric mixer at medium speed until just combined.
- Finish the filling: Stir in the buttermilk and vanilla extract until the mixture is smooth.
- Fill and bake: Pour the filling into the thawed pie shell. Bake for 10 minutes at 350°F. Then, reduce the oven heat to 325°F (165°C) and continue to bake for 1 hour.
- Cool and serve: The pie is done when the center is just set. Let it cool completely on a wire rack before slicing. Garnish with fresh raspberries, if desired.
Recipe Tips
- How do I know when my buttermilk pie is done? The pie is ready when the edges are set and the center has a very slight jiggle to it. It will continue to firm up as it cools. A knife inserted near the center should come out clean.
- How do I keep my pie crust from burning? The long bake time can cause the crust edges to get too dark. To prevent this, shield the edges with a pie shield or strips of aluminum foil after the first 30 to 35 minutes of baking.
- Why did my pie filling crack? Cracks in custard-style pies are usually a sign of over-baking. To avoid this, pull the pie from the oven as soon as the center is just set and no longer liquid.
- Can I use a homemade pie crust? Absolutely. If you have a favorite recipe for a single pie crust, feel free to use it. Just be sure not to pre-bake it; this pie is baked in an unbaked shell.
What To Serve With Buttermilk Pie
This simple, sweet, and tangy pie is a classic Southern dessert. It’s perfect on its own or with:
- A dollop of fresh whipped cream
- A handful of fresh berries, like raspberries or blueberries
- A hot cup of coffee or black tea
How To Store Buttermilk Pie
Refrigerate: Once the pie has cooled completely, it must be stored in the refrigerator because of its custard-like filling. Cover it loosely with plastic wrap and it will keep for up to 4 days. Freeze: Freezing is not recommended for this type of custard pie, as the texture can become watery upon thawing.
Buttermilk Pie Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 50g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 250mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Buttermilk pie has a unique flavor that is sweet, tangy, and creamy, similar to a custard or a chess pie. The buttermilk gives it a distinctive, pleasant tang that balances the sweetness.
No, buttermilk is the essential ingredient for this recipe. Its acidity and tang are what give the pie its signature flavor and texture. Regular milk will not produce the same result.
If the pie is runny after cooling, it was likely under-baked. Custard pies need to be baked until the center is just set. If it’s still very jiggly or liquid in the center when you take it out of the oven, it needs a little more time.
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Paula Deen Buttermilk Pie Recipe
Description
A classic Southern dessert with a sweet, tangy, and creamy custard-like filling baked in a simple pie crust.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, beat the sugar, melted butter, eggs, and flour together until combined.
- Stir in the buttermilk and vanilla until the mixture is smooth.
- Pour the filling into the thawed pie shell.
- Bake for 10 minutes, then reduce the oven temperature to 325°F (165°C).
- Continue to bake for 1 hour, or until the center is just set. Shield the crust edges with foil after 30 minutes to prevent burning.
- Let the pie cool completely on a wire rack before slicing and serving.
Notes
- The pie is done when the center has a very slight jiggle; it will firm up as it cools.
- Shielding the crust with foil is key to preventing the edges from becoming too dark.
- Buttermilk is the essential ingredient for the classic tangy flavor and cannot be substituted with regular milk.
- This pie must be stored in the refrigerator once cooled.
