Brown Sugar Buttermilk Pie w/ Vanilla Creme Fraiche

By • January 29, 2010 • 3 Comments

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Author Notes: I have a fondness for buttermilk marinated chicken, either fried or roasted, thus, every so often I find myself with extra buttermilk in the house. I started making buttermilk pies when I worked in a BBQ restaurant. I made teeny tiny lemon buttermilk pies that were so creamy and perfect, sometimes the never made it out of the kitchen. The other day I was feeling bake-y and had a couple of pie crusts in the freezer (a cheat, I know, but good in emergencies...I can't be the only one with occasional pie emergencies???), some buttermilk, some creme fraiche. (ahem Merrill) and felt like trying some thing new so here it is. I'm adding an alternative recipe with Meyer Lemon & Lavender, which I am making this evening to finish off a dinner of Provencal-ish Seafood stew. (The best thing about this is it uses one bowl and is ready in under an hour.)Aliwaks

Serves 6

Brown Sugar Buttermilk Pie Filling

  • 4 tablespoons flour
  • .5 cups packed Brown Sugar
  • .5 cups granulated sugar
  • 1 scraped vanilla bean (insides only)
  • 1/4 teaspoon Salt (fine)
  • 1/4 cup Cooled browned butter
  • 4 whole eggs
  • 1.5 cups Buttermilk
  • 1 pie crust, blind baked
  • 1 cup creme fraiche, whipped with vanilla bean & powdered sugar
  1. Preheat oven to 325. Whisk together sugars,vanilla, salt & flour
  2. Add eggs, whisking together one at time
  3. Slowly whisk in Buttermilk & butter till well combined
  4. Pour in to pie shell, bake @ 20 -25 minutes, till set and golden, should still be a bit woobly
  5. Let cool, cover with sweetened vanilla creme fraiche

Meyer Lemon Lavender Buttermilk Pie

  • 1 cup Granulated Sugar
  • 1 tablespoon dried lavender buds
  • 4 tablespoons flour
  • 1.5 tablespoons Meyer lemon zest
  • 1/4 teaspoon Salt
  • 4 eggs
  • 1.5 cups buttermilk
  • 1/4 cup melted butter
  • 1 tablespoon Meyer Lemon juice
  • 1 blind baked pie crust
  1. Using mini food processor or spice grinder, grind up lavender & sugar together
  2. Whisk together, lavender sugar, flour, salt, lemon zest
  3. Add eggs, whisking in one at a time
  4. whisk in buttermilk, butter & lemon juice
  5. pour into prepared pie shell, bake 20-25 minutes till set though a bit woobly
  6. I think this is very nice served with a blackberry or blueberry compote, with a touch of lemon and barely sweetened.. and maybe a dollop of creme fraiche or greek yogurt, or whipped cream. Have it in my head that it would also fare well by having a bruleed top, though I have long lost track of my brulee torch, I will try it one day
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Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum. I especially love the lavender version.

My_catering_(2)

over 4 years ago Aliwaks

I just pulled the lemon/lavender one out of the oven, had a bit of filling left over and baked it in a ramekin in a hot water bath, I'm thinking if you sub 2 T of cornstarch or tapioca flour for the flour and cook in ramekins it would be gluten free

397212_10101514662356398_1850800444_n

over 4 years ago Loves Food Loves to Eat

This sounds delish!