Bourbon Buttermilk Pie
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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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
Description
Bourbon Buttermilk Pie combines a traditional unbaked 9-inch pie crust with a custard filling of eggs, granulated sugar, flour, kosher salt, melted butter, buttermilk, bourbon, lemon zest and juice, vanilla extract, and freshly grated nutmeg. The filling is whisked smooth and poured into the chilled pie crust before baking. Shielding the crust edges with foil prevents overbrowning during the 35 to 45-minute bake until the filling is nearly set.
The finished pie has a rich yet delicate texture with a slight tang from the buttermilk and brightness from the lemon. The bourbon adds warmth and depth without overpowering. A dollop of whipped cream complements the pie's creamy nature and balances the bourbon-infused custard.
This pie is best served after cooling on a wire rack for at least two hours, allowing the filling to fully set. The crust stays flaky if chilled before baking, a key step for maintaining its crispness. Omitting the bourbon creates a friendly option for all guests while still preserving the pie's character. Lining the pie dish with a cookie sheet can catch any overflow during baking.
Ingredients
- 1 pie crust unbaked, 9-inch
- 3 egg large
- 1 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup butter melted and cooled, unsalted
- 3/4 cup buttermilk 180ml
- 3 tablespoons bourbon or whiskey
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon nutmeg freshly grated
- 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
- Chilling the pie crust before baking is essential to keep it flaky and crisp.
- Shield pie crust edges with aluminum foil after the first 15 minutes of baking to prevent overbrowning.
- Using real buttermilk is recommended; avoid substituting with vinegar or lemon juice plus milk.
- Whisk eggs and sugar well before adding buttermilk to avoid curdling the eggs.
- Place the pie dish on a cookie sheet during baking to catch any overflow.
- The bourbon can be omitted for a family-friendly version without significant loss of flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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