| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 1 stick (8 tablespoons) cold unsalted butter, cubed
- 1/3 cup ice water
- 1 1/2 cups granulated sugar
- 1 1/4 cups buttermilk, at room temperature
- 4 large eggs, plus 1 yolk, at room temperature
- 1/2 cup unsalted butter, melted
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour
- Whipped cream, for serving
Instructions
- For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
- Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
- For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn’t ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 506 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 1 g |
| Sugar | 40 g |
| Protein | 7 g |
| Cholesterol | 161 mg |
| Sodium | 334 mg |
| Serving Size | 1 of 8 servings |
| Calories | 506 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 1 g |
| Sugar | 40 g |
| Protein | 7 g |
| Cholesterol | 161 mg |
| Sodium | 334 mg |
Reviews
This was surprisingly yummy! It made my mouth very happy. I made it exactly as written and would not change a thing. This recipe will definitely be in my rotation list.
So good. Never had or even heard of this before, but I had some buttermilk that was about to go bad. I reduced the sugar by 1/4 cup. Very glad I did that! Also used a different crust recipe, but wow this was so good. My husband thought it tasted an awful lot like key lime pie and you know what…I totally agree!!
YUMMY! Easy to make
Delicious.
I love the subtle lemon flavor and the slightly tart and custardy filling. The top is a golden carmel. I didn’t use a pie crust. I baked the pie filling in a buttered glass pie dish. Then placed the pie dish in a pan with some hot water. Sort of like baking flan or custard. I might cut back on some of the sugar next time. Maybe 1 1/4 cup.
I love the subtle lemon flavor and the slightly tart and custardy filling. The top is a golden carmel. I didn’t use a pie crust. I baked the pie filling in a buttered glass pie dish. Then placed the pie dish in a pan with some hot water. Sort of like baking flan or custard. I might cut back on some of the sugar next time. Maybe 1 1/4 cup.
I guess this isn’t my kind of pie. I like flaky crust and this was fairly hard. The filling was overly sweet, and I couldn’t taste the lemon. I love lemon and was eager to try this, but won’t make it again.
I am going to make this but I have a question. This is my second buttermilk pie recipe and both have called for four eggs plus an egg yolk. What is the magic of that extra egg yolk? Just curious.
The recipe was perfect. 1st time making it.
This pie is delicious! I had never had a Buttermilk Pie before so I had to make one after seeing how easy it was to put together. I would bring this to a pot luck, pool party, church social, family gathering… It’s a surprisingly tasty pie that is made by things you already have in your pantry or fridge.
I followed the recipe exactly but added just a tad bit of fresh lime juice. Made whipped cream put on top with fresh raspberries. Oohwee it was delightful. Perfect for the summer.
So very very good Everyone should try this one. I have made it twice and was perfect both times. Thank you so much.