Description
This Rich & Creamy Buttermilk Pie is a classic Southern dessert known for its smooth, custardy filling with subtle hints of lemon and coconut extracts. Baked in a flaky pie crust, it offers a perfect balance of sweetness and tanginess, making it an ideal treat for holidays, special occasions, or anytime you crave a comforting homemade pie.
Ingredients
Scale
Filling
- 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 Shell
- 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. Once that time is up, move the pie to the middle rack and bake for another 25 minutes, or until the edges are set and the center is just 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
- Use room temperature eggs for better mixing and a smoother custard texture.
- Adjust lemon and coconut extracts to your preferred intensity, but be cautious as they can easily overpower the delicate flavor.
- Letting the batter settle after adding buttermilk helps eliminate air bubbles for a more even filling.
- Chilling the pie after cooling is essential to fully set the custard and make slicing easier.
- This pie tastes best served cold or at room temperature and pairs wonderfully with fresh berries or whipped cream.
