Raspberry Buttermilk Pie

Raspberry Buttermilk Pie
Paul Sirisalee
Raspberry jam provides a sweet contrast to the tangy custard filling.

Get the recipe
.
Serves 8
preparation
10
minutes
cooking
420
minutes

Ingredients

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

 

Dawn Perry
November 2012

Nutritional Information

  • Per Serving
  • Calories 480
  • 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
What does this mean? See Nutrition 101.