Buttermilk Whiskey Pie
Merry Christmas Season friends!!! As we enter the month of December, I wanted to share another recipe from my Grandmothers recipe book. It is her Buttermilk Whiskey Pie. This rich, creamy custard pie is all the things you remember from your southern grandmother’s kitchen and then some! And the homemade whiskey whipped cream is the perfect compliment to top it off!
I know we are all very busy during the holiday season so I used a premade pie crust in this recipe. Please feel free to do the same! It makes the preparation of my Buttermilk Whiskey Pie just that much easier!
Just in case you have never had a Buttermilk Pie, let me describe it for you. It is a creamy, custard pie similar to a chess pie. The buttermilk brings a little something different to the filling, like a tartness, but it is still quite sweet. That is why I like to balance it with a little dollop of the Whiskey Whipped Cream. It cuts through the sweetness of the pie perfectly.
The recipe for Whiskey Whipped Cream is a stabilized whipped cream. This means it will stay fluffy in the refrigerator for a few days, just store it in an air-tight container. Of course, you do not have to use the whiskey. If you choose to omit the whiskey, use the entire cup of whipping cream and add 1 tsp of vanilla.
As you plan your Holiday Dessert Table consider adding my Buttermilk Whiskey Pie to the lineup. Another dessert from my grandmother’s recipe book to consider is her Apple Brandy Bundt cake. I originally shared this recipe for Thanksgiving, but she made this cake throughout the Holiday season. You will not be disappointed.
Buttermilk Whiskey Pie
Ingredients
- 1 premade pie crust
- 4 eggs 3 for pie, 1 for crust
- 1 ½ tsp vanilla extract
- 1/8 tsp ground nutmeg
- 2/3 cup Buttermilk
- ½ cup butter melted
- 3 tbsp flour
- 1 ½ cups sugar
- Whiskey Whipped Cream
- 1 cup Heavy Cream minus 2 tbsp
- 2 tbsp whisky or bourbon
- 2 tbsp powdered sugar
- 1 tbsp cornstarch
Instructions
- Preheat oven to 325.
- Roll premade pie crust to fit 9-inch pie plate. Crimp edges with fork and trim with a knife.
- Beat one egg in a small bowl. Brush on edges of prepared pie crust.
- Beat eggs until light and fluffy. Add nutmeg and vanilla to eggs.
- Add buttermilk and whip together. Sift flour over egg mixture and mix well.
- While mixer is running, drizzle melted butter (that has been allowed to cool to room temperature) into egg mixture.
- Add sugar in 2-3 parts mixing thoroughly.
- Pour pie filling into prepared pie shell. Place in preheated oven.
- Bake for 50-55 minutes. Pie is finished cooking when center no longer wiggles when you move it.
- Prepare you Whiskey Whipped Cream
- In a stainless steel or glass bowl, start whipping your chilled whipping cream.
- Once your whipping cream starts whip (not actually form soft peaks, but has some form to it) add your whiskey and powdered sugar.
- When your whipped cream is at soft peak stage (forms peaks but they turn down or wilt when tipped up) add your corn starch and whip to stiff peaks. Store in an air tight container in the refrigerator.
