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Slice of Buttermilk Pie with Whiskey Whipped Cream
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Buttermilk Whiskey Pie

Escape to Grandma's kitchen with this recipe straight from her recipe book! A real southern Buttermilk Pie with Whiskey Whipped Cream
Course Dessert
Cuisine American
Keyword Grandma's Cooking, Grandma's Desserts, Southern Cooking
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

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.