Chef John's Buttermilk Pie
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Adapted from: Chef John via Allrecipes (allrecipes.com)
Prep Time: 20 minutes | Bake Time: 45–55 minutes + chilling | Serves: 8
Rating: 4.5 stars
"Sort of like a vanilla custard meets lemon meringue pie, meets a very light cheesecake. Except better." Chef John's description is accurate. The bright, tangy buttermilk filling is unlike any other custard-style pie, and the lemon juice and zest lift the whole thing. The key is pulling it when it has a slight wiggle — not a jiggle.
Ingredients
- 1 prepared 9-inch single pie crust
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups white sugar
- 3 Tbsp all-purpose flour
- 1/4 tsp kosher salt
- 3 large eggs
- 1 tsp vanilla extract
- 1/8 tsp freshly grated nutmeg
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F.
- Roll out pie dough and fit into a 9-inch pie dish with a slight overhang. Fold the overhang under itself to reinforce the edge and crimp. Prick the bottom and sides with a fork about 10 times. Line with parchment and fill with pie weights or dried beans.
- Blind bake for 15 minutes. Remove from oven, lift out the weights and parchment, and let the crust cool completely.
- Place butter in a mixing bowl and add sugar. Smear together with a spatula until completely combined, 4–5 minutes. Add flour and salt and mix. Stir in eggs until slightly blended, then whisk until smooth and creamy.
- Add vanilla extract, nutmeg, lemon zest, lemon juice, and buttermilk. Whisk thoroughly for 2–3 minutes. Pour into the cooled pie shell.
- Bake 45–55 minutes until golden brown and just set — the pie should have a slight wobble when nudged, but not a soupy jiggle.
- Cool to room temperature, then refrigerate until chilled, 1–2 hours, before slicing.
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