Heather: “I’ve wanted to try a buttermilk pie and I’ve been wanting to brown butter, too. I got to do both with this pie.”
Melissa: “Have you also been wanting to black butter? Because you got to do that too.”
This pie was kind of an adventure. A scrumptious adventure.
As you can gather, our first go round with browned butter ended up actually being blacked butter. Blacked butter and a smoky kitchen. The second attempt was much better looking, smelling, and tasting.
Aside from our slight issue with the butter, this pie was really easy to make and ended up being full of fall-awesomeness flavors. It comes across a little bit like a pumpkin or sweet potato pie because of the spices, but there is an underlying tang from the buttermilk that rounds out each bite.
It is creamy and custard-like and it just really hits the spot. It has such a good texture and I (Heather) am all about texture so it was a true struggle of wills to not eat another slice of this pie. And another. And another. Just to feel it in my mouth.
That’s too much. Just make the pie. Embrace fall because winter is coming. And stay tuned for some other things we want to try some day:
1. Homemade tortillas
2. Mint in a savory dish
Hopefully, without “blacking” anything along the way.
-Heather and Melissa
Brown-Sugar Buttermilk Pie
makes 8 servings (or 2 if you’re like me and want to eat half the pie)
3 tbsp all-purpose flour
3 large eggs plus 2 large egg yolks, lightly beaten
1 cup packed dark-brown sugar
1 ½ cups buttermilk, room temperature
½ tsp ground nutmeg
¼ tsp ground cinnamon
6 tbsp (¾ stick) unsalted butter
Pie dough, prepared or homemade
- Preheat oven to 375°.
- On a floured surface, roll out dough to a 12-inch round. Place the dough in a 9-inch pie plate, fold overhanging edges over, and crimp.
- Prick dough all over with a fork. Place sheet of parchment paper over dough and fill with pie weights or dried beans.
- Bake until edge is light-golden, about 15 minutes, and remove parchment and weights. We found that our pie wasn’t quite golden after 15 minutes because of the parchment paper so we removed it and put it back in for a couple more minutes and it was perfect.
- In a large bowl, whisk together the flour, eggs, and brown sugar until smooth.
- Whisk in the buttermilk, nutmeg, and cinnamon until combined.
- In a small saucepan, heat butter over medium-low heat, stirring only occasionally, 4-6 minutes. When the butter has golden brown flecks and a nutty aroma, remove from the heat and immediately whisk into the buttermilk mixture. Keep an eye on your butter because it will burn quickly if not removed after it starts to brown. Black butter is NOT what you want. Trust.
- Pour the filling into the pie shell and bake until set but still slightly wobbly in the center, 25-30 minutes.
- Let cool completely on a wire rack, about 2 hours, before serving and refrigerate leftovers (if you have any) wrapped in plastic for up to 3 days.
Source: Everyday Food, November 2011