Indulge in the smooth and velvety goodness of Amish Buttermilk Pie. With its melt-in-your-mouth custard filling and perfectly flaky crust, this classic dessert is a true delight. The best part? You probably have all the basic ingredients in your pantry to whip up this delicious buttermilk pie recipe.
The Magic of Buttermilk
What makes buttermilk so extraordinary? Believe it or not, it’s all thanks to science! In the days of butter churning, buttermilk referred to the leftover cream after the butter was churned out. Letting it sit for a few days resulted in a creamy, slightly tangy, and mildly acidic liquid. If you don’t have buttermilk on hand, don’t fret. You can easily make your own buttermilk at home using simple methods.
A Perfectly Baked Buttermilk Pie
Knowing when your buttermilk pie is perfectly baked is key to achieving the ideal texture. The pie should be slightly firm with a gentle jiggle in the center, resembling a cheesecake. To test its readiness, insert a wooden toothpick into the center—if it comes out clean, your pie is good to go.
Mastering the Pie Foil Shield
Have you ever found yourself in the dilemma of a pie that’s not fully cooked but with crust edges starting to burn? Fear not! Here’s a handy tip for any pie recipe: create a simple foil shield. When you notice the crust edges browning too quickly, take a square of foil large enough to cover your pie and fold it twice to form a smaller square. Using scissors, cut out a pie-shaped circle in the middle. Unfold the foil, and voila! You have a foil ring. Gently place the shield over the pie, crimping it lightly to hold it in place, and continue baking.
Buttermilk Pie Recipe
- 1 pie crust (see Amish Never Fail Pie Crust recipe)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 2 cups buttermilk
- 1 teaspoon pure lemon extract
- Preheat the oven to 350°F and position the oven rack to the lowest level. Line a 9-inch pie dish with the refrigerated pie crust.
- In a large bowl, whisk together the sugar and flour. Set aside.
- In a separate small bowl, whisk the eggs, melted butter, buttermilk, and lemon extract until well combined.
- Pour the egg mixture into the sugar-flour mixture and stir until fully incorporated.
- Carefully pour the filling into the prepared pie crust.
- Bake for 70-80 minutes, rotating the pie halfway through the baking time. The pie is ready when the top and crust turn a golden brown, and a toothpick inserted into the center comes out clean.
- Allow the pie to cool completely before cutting and serving.
Savor the Delight of Amish Buttermilk Pie
Indulge in a slice of Amish Buttermilk Pie, with its caramelized sugary filling and creamy texture reminiscent of creme brûlée. This delightful dessert is the perfect ending to a satisfying meal. Pair it with the Amish never-fail pie crust for an exquisite homemade treat that will leave you craving more.