Raspberry Buttermilk Pie

raspberry-buttermilk-pie-0
Photo by Paul Sirisalee
Raspberry Buttermilk Pie 3.5 77 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 480 calories
    • Fat 29 g
    • Sat Fat 16 g
    • Cholesterol 195 mg
    • Sodium 234 mg
    • Protein 7 g
    • Carbohydrate 51 g
    • Sugar 31 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 88 mg

Preheat oven to 325° F. Whisk together buttermilk, sugar, butter, flour, egg yolks, vanilla extract, and salt.

Pour the mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool, then chill until firm, 4 to 5 hours.

Top with raspberry jam and toasted sliced almonds before serving.

Ingredients

  1. Check 1 1/2 cups buttermilk
  2. Check 3/4 cup sugar
  3. Check 1/2 cup (1 stick) unsalted butter, melted
  4. Check 1/4 cup all-purpose flour
  5. Check 5 large egg yolks
  6. Check 1 teaspoon pure vanilla extract
  7. Check 1/4 teaspoon kosher salt
  8. Check 9-inch basic flaky piecrust, parbaked
  9. Check 1/3 cup raspberry jam
  10. Check 1/4 cup toasted sliced almonds

Directions

  1. Preheat oven to 325° F. Whisk together buttermilk, sugar, butter, flour, egg yolks, vanilla extract, and salt.
  2. Pour the mixture into the piecrust and bake until the center is set but still slightly wobbly, 40 to 50 minutes. Let cool, then chill until firm, 4 to 5 hours.
  3. Top with raspberry jam and toasted sliced almonds before serving.