Yeah, okay, so Betty’s Famous Buttermilk Pie may not be known all around the globe, but if you ask anyone from our hometown about it, they’ll be able to tell you every delicious detail! Like how your fork just slides right into the smooth and creamy filling. And the perfection that is that rich and warm sweetness on top of the buttery, crispy piecrust. Betty really knows what she’s doing and is always the talk of the town anytime she makes it. It’s so delightful that we wouldn’t be surprised if Betty’s Famous Buttermilk Pie went viral because, well, it’s just that good!
Ingredients
- 1 disk pie dough, refrigerated or homemade
- 1 stick unsalted butter, melted
- 1 1/4 cups granulated sugar
- 2 large eggs, egg whites and yolks separated, room temperature
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon lemon zest, finely grated
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1 1/4 cups low-fat buttermilk, room temperature
- confectioners’ sugar, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Ease the dough into a 9-inch deep-dish pie plate and crimp the edges as desired.
Step 3 –Pierce the dough all over with a fork.
Step 4 –Line the dough with foil and fill with pie weights or dried beans.
Step 5 –Bake the crust until the edges are golden, about 20 minutes.
Step 6 –Discard the foil and the weights and bake until the crust is lightly golden all over, about 10 minutes.
Step 7 –Let the crust cool completely on a wire rack.
Step 8 –While the crust cools, in a stand mixer fitted with the whisk attachment, beat the butter and the granulated sugar on medium-high speed until it is combined, about 1 minute.
Step 9 –Add the egg yolks to the butter mixture and beat until it is pale and thick, about 1 minute.
Step 10 –Reduce the mixer speed to medium-low and add the flour, the lemon juice, the lemon zest, the nutmeg, and the salt and beat until it is incorporated.
Step 11 –Increase the mixer speed to medium-high and slowly pour the buttermilk into the filling mixture.
Step 12 –Scrape down the sides of the bowl and beat the filling until it is combined.
Step 13 –Transfer the filling to a large bowl.
Step 14 –Clean the mixer and the whisk attachment.
Step 15 –Add the egg whites to the stand mixer bowl and beat until stiff peaks form, about 4 minutes.
Step 16 –Fold the egg whites into the filling mixture in three additions until no white streaks remain.
Step 17 –Pour the filling into the crust and transfer it to a baking sheet.
Step 18 –Bake the pie, rotating it halfway through, until it is golden and set around the edges, yet the center still giggles, about 45-50 minutes.
Step 19 –Let the pie cool on a rack.
Step 20 –Dust the pie with the confectioners’ sugar.
Step 21 –Slice and serve.