Description
Buttermilk Pie with Citrus and Graham Cracker Crust is a summer pie recipe worth turning on the oven!
Ingredients
- FOR THE GRAHAM CRACKER CRUST:
- 1-½ cup Finely Ground Graham Crackers
- 3 Tablespoons Granulated Sugar
- 6 Tablespoons Unsalted Butter, melted
- FOR THE FILLING:
- 1 cup Granulated Sugar
- ½ cups Light Brown Sugar
- 3 Tablespoons All-purpose Flour
- ¾ teaspoons Kosher Salt
- ½ cups Room-temperature Buttermilk
- 2 Tablespoons Orange Juice
- 1 Tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 Lemon, Zested
- 4 Room Temperature Eggs
- Suggested Toppings: Confectioner’s Sugar, Meringue Or Whipped Cream.
Preparation
Preheat your oven to 350 F. In a medium bowl, mix together the graham cracker crumbs, sugar and butter for the graham cracker crust. Press it into a 9-inch pie dish and press up the sides. Using the bottom of a cup press down so it is firmly packed. Place the pie crust in the oven for 6-7 minutes or until just toasty and brown. Remove from oven and let it cool while you prepare your buttermilk pie. Once cool enough to handle, place it in the fridge to chill even more.
For the filling: In a large bowl, whisk together the sugars, flour and salt. Set aside. In another bowl, whisk together the buttermilk, orange juice, lemon juice, vanilla extract, lemon zest and eggs until completely smooth. Pour the wet ingredients into the dry and whisk to combine fully. Pour the mixture into the prepared pie crust and smooth the top.
Bake the pie for 40-45 minutes or until the pie is just set and brown on top. Remove from oven and let it cool for 30 minutes before dusting with confectioner’s sugar or dolloping with meringue. Enjoy!
