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Created by Chef Remy
A humble country custard that transforms five simple ingredients into something silky, tangy, and impossibly comforting, the kind of pie that proves good cooking does not require fancy ingredients.
This pie taught me that simple cooking is the hardest cooking to master. Five ingredients: buttermilk, eggs, sugar, butter, and a little flour. Nothing to hide behind. Every mistake shows. But when you get it right, you have created something that fancy French pastry cannot touch.
My grandmother Evangeline made this pie when the cupboard was nearly bare and company was coming anyway. She would say you don't need a silver fork to eat good food, and this pie proves it. The buttermilk gives you that pleasant tang, cutting through the sweetness so the last bite tastes as good as the first. The custard sets up silky, almost trembling, with a top that cracks slightly like the finest crème brûlée.
At Lagniappe, we serve this after the richest, spiciest meals. Guests who swear they cannot eat another bite somehow find room. That is the magic of buttermilk pie. It is comfort distilled to its purest form. The technique is forgiving, the ingredients are cheap, and the result will make people think you fussed for hours. You did not. That is the bayou way.
Quantity
1 (9-inch)
homemade or store-bought
Quantity
1 1/2 cups (300g)
Quantity
3 tablespoons
Quantity
1/4 teaspoon
Quantity
1/4 teaspoon
freshly grated
Quantity
3
at room temperature
Quantity
1 cup
at room temperature
Quantity
1/2 cup (1 stick/113g)
melted and slightly cooled
Quantity
1 tablespoon
Quantity
1 teaspoon
| Ingredient | Quantity |
|---|---|
| unbaked pie crusthomemade or store-bought | 1 (9-inch) |
| granulated sugar | 1 1/2 cups (300g) |
| all-purpose flour | 3 tablespoons |
| fine sea salt | 1/4 teaspoon |
| nutmegfreshly grated | 1/4 teaspoon |
| large eggsat room temperature | 3 |
| full-fat buttermilkat room temperature | 1 cup |
| unsalted buttermelted and slightly cooled | 1/2 cup (1 stick/113g) |
| pure vanilla extract | 1 tablespoon |
| fresh lemon zest | 1 teaspoon |
Fit your pie crust into a 9-inch pie plate, crimping the edges however your grandmother taught you. If nobody taught you, just press the tines of a fork around the rim. It will taste the same. Refrigerate the crust for at least 20 minutes while you prepare the filling. Cold crust bakes flakier.
Set your oven rack in the lower third position and preheat to 350°F. The lower position helps the bottom crust cook through before the custard overbrowns on top. This matters more than people realize.
Whisk together the sugar, flour, salt, and freshly grated nutmeg in a large bowl. The flour is your insurance policy against a weepy filling. It absorbs moisture and helps the custard set without getting rubbery. Three tablespoons is all you need.
Add the eggs to the sugar mixture and whisk until smooth and pale, about one minute. You want the sugar to start dissolving into the eggs. The mixture should look creamy, not grainy. This is where your custard's silky texture begins.
Pour in the buttermilk and whisk until combined. Add the melted butter in a slow, steady stream while whisking constantly. If you dump it all at once, the butter can seize into little clumps. Patience here. Finally, whisk in the vanilla and lemon zest.
Remove your chilled crust from the refrigerator and place it on a baking sheet. This catches drips and makes the whole operation easier to handle. Pour the filling directly into the unbaked crust. It should come nearly to the top of the crimped edge.
Carefully transfer to the oven and bake for 45 to 55 minutes. The pie is done when the edges are set and puffed slightly, but the center still has a gentle wobble when you nudge the pan. Think of a firm gelatin, not a liquid slosh. The center will continue setting as it cools.
Let the pie cool on a wire rack for at least three hours, or until completely room temperature. Cutting into a warm buttermilk pie is heartbreak waiting to happen. The filling will ooze everywhere and you will curse yourself. The texture transforms as it cools, going from puffed and souffle-like to dense and silky.
Cut with a sharp knife dipped in hot water and wiped clean between slices. Serve at room temperature or slightly chilled. A dollop of lightly sweetened whipped cream is welcome but not required. The pie speaks for itself.
1 serving (about 120g)
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