This is a delicious, luscious custard pie that is one of my absolute favorite pies to make for the Thanksgiving holiday, and it is really simple to make.
The filling is made with buttermilk, vanilla, cinnamon, nutmeg and browned butter; it has a creamy consistency similar to pumpkin pie but without the pumpkin. It includes a simple recipe for a buttery homemade pie crust, but you can also use a store-bought frozen crust to save some time and effort (Pillsbury is great). Another option is to make the pie crust with whole wheat or buckwheat flour for a nuttier taste. Throw in a tablespoon of maple syrup and a dash of sea salt to the filling and sprinkle the pie with some large grain sugar to bring out the flavors even more. Then just top it with some bourbon vanilla ice cream or whipped cream and you’ve got yourself a prize for the table..it won’t last long, I promise.
Wishing you a fantastic Thanksgiving holiday…Enjoy 🙂
Make the crust
On a floured surface, roll out the dough to a 12 inch round.
Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
Make the filling
In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk brown butter into buttermilk mixture.
Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.
Serves 8.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1 tsp sugar
- 1/4 tsp fine grain sea salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3-5 tbsp ice cold water
- For the filling:
- 3 tbsp all-purpose flour
- 3 large eggs, plus 2 large egg yolks, lightly beaten
- 1 cup packed dark brown sugar
- 1 1/2 cups buttermilk, room temperature
- zest of half a lemon
- 1/2 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 tbsp maple syrup (optional)
- 6 tbsp (3/4 stick) unsalted butter
- large grain sugar for sprinkling (optional)
Instructions
- Make the crust:
- In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
- Preheat oven to 375 degrees.
- On a floured surface, roll out the dough to a 12 inch round.
- Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
- Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
- Make the filling:
- In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture.
- Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.
