Description
Buttermilk pie is a Southern classic. This version is made with a flakey buttery cornmeal crust and is topped with poppyseeds that play on the lemony flavors.
Ingredients
1 portion of Cornmeal Pie Crust
For the Filling
1/4 cup flour
1 cup sugar
1/2 teaspoon salt
3 eggs at room temperature
3/4 cups buttermilk
1/4 cup melted butter (or coconut oil or other oil of your choice)
1 teaspoon meyer lemon zest
2 teaspoons meyer lemon juice
1 teaspoon vanilla extract
8 inch pie pan
Instructions
1. Roll out the dough, line an 8-9 inch pie pan with the dough and crimp the edges. Freeze while you make the filling.
2. Preheat the oven to 350 F.
3. In a small bowl, whisk together the dry ingredients.
4. In a larger mixing bowl, whisk the eggs.
5. Add the dry ingredients to the eggs. Then add all other ingredients and whisk until combined.
6. Pour the filling into the pie crust.
7. Sprinkle 1-2 teaspoons poppyseeds on top.
8. Bake for 35-45 minutes or until the center is no longer jiggly.
9. Allow to cool for about 1 hour or longer before serving.
Notes
Variations
Omit poppyseeds
Substitute vanilla extract for whisky, bourbon or dark rum
Add a pinch of cinnamon to batter
Substitute orange or lime zest and juice for lemon zest and juice
