Raspberry Buttermilk Pie
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 480
- Fat 29g
- Sat Fat 16g
- Cholesterol 195mg
- Sodium 234mg
- Protein 7g
- Carbohydrate 51g
- Sugar 31g
- Fiber 1g
- Iron 2mg
- Calcium 88mg
What does this mean? See
Nutrition 101
.
Quick Tip
The pie can be prepared up to 2 days in advance; refrigerate, loosely covered. Bring to room temperature before serving.
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