Bourbon Buttermilk Pie
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
12 servings
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Calories
255 kcal
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Course
Dessert
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Cuisine
American, International
Bourbon Buttermilk Pie
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This sweet Pie is a creamy and easy to make Southern sweet treat.
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Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 1 1/4 cup (160g) granulated sugar
- 3 tablespoons all purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup (113g) unsalted butter melted and cooled
- 3/4 cup (180ml) buttermilk
- 3 tablespoons bourbon or whiskey
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly grated nutmeg
- Whipped Cream optional, for serving
Instructions
- Preheat oven to 350F / 176C.
- Prepare and roll out your pie crust.
- Transfer pie crust into a 9-inch pie dish, trim the edges, fold over the pan edge and crimp the edges around the pie dish with your fingers or a fork and refrigerate while you make the filling.
- In a large bowl, whisk together eggs and sugar until frothy. Add in the remaining ingredients and whisk until smooth.
- Pour filling into cold prepared pie crust.
- Bake in the oven for 35-45 mins or until almost set. Make sure to shield the edges of the pie crust with aluminum foil after the first 15 mins in the oven.
- Remove from the oven when done and let cool on a wire rack for at least 2 hours before serving, giving the filling plenty of time to finish setting.
- Optional: top each slice with a dollop of whipped cream before serving.
Notes
- Feel free to omit the bourbon or whiskey if you don’t drink or are making this as a family-friendly treat.
- Put the pie dish on a cookie sheet before baking to catch any overflow or pie crust pieces.
- Do not forget to add the aluminum foil around the edges of the pie crust once it’s cooked 15 mins in the oven.
- It’s extremely important to make sure to chill the pie crust before you bake it. Chilling it helps keeps the crust flaky and crispy.
- I recommend using real buttermilk in this recipe and avoid using the vinegar or lemon juice and milk substitution as it doesn’t work well in this recipe.
- Wait until the eggs and sugar are whisked well together before adding in the buttermilk so the eggs don’t curdle.
- Feel free to omit the bourbon or whiskey if you don’t drink or are making this as a family-friendly treat.
- Put the pie dish on a cookie sheet before baking to catch any overflow or pie crust pieces.
- Do not forget to add the aluminum foil around the edges of the pie crust once it’s cooked 15 mins in the oven.
- It’s extremely important to make sure to chill the pie crust before you bake it. Chilling it helps keeps the crust flaky and crispy.
- I recommend using real buttermilk in this recipe and avoid using the vinegar or lemon juice and milk substitution as it doesn’t work well in this recipe.
- Wait until the eggs and sugar are whisked well together before adding in the buttermilk so the eggs don’t curdle.
Nutrition Information
Show Details
Calories
255kcal
(13%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
63mg
(21%)
Sodium
139mg
(6%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
321IU
(6%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 63mg | 21% |
| Sodium | 139mg | 6% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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