Fourth of July Buttermilk Pie
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
4 eggs
1 cup white sugar
1 teaspoon lemon zest
1 Tbsp flour
1/4 cup butter, melted
1 cup buttermilk
1 teaspoon vanilla extract
1 unbaked 9-inch pie crust
1 cup cold, heavy whipping cream
20-30 raspberries
A handful of blueberries
Directions
Preheat oven to 325 degrees F. Beat eggs, sugar, zest. Then flour and butter.
In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.
Pour filling batter into an uncooked pie shell . Bake at 325 degrees F for approximately 50 minutes, or until the center of the custard has just set .
Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.
Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie.
Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.
Serve immediately or chill until ready to serve.