This is an old-fashioned Southern American dessert with a sweet and creamy custard-like filling (similar to creme brulee) that has a slight tang from the buttermilk in a shortcrust pastry shell. I used store bought pastry to keep things simple but you can make your own if you prefer. Store pie, covered, in the fridge. It slices easiest when it’s been chilled for at least 2-3 hours, but can be eaten cold or at room temperature.
Ingredients
- 435g pkt frozen shortcrust pastry, thawed (see notes)
- 250ml (1 cup) buttermilk
- 285g (1 1/3 cups) caster sugar
- 120g unsalted butter, melted
- 3 eggs
- 3 tbsp plain flour
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
Description
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Step 1
Preheat oven to 180C/160C fan forced. Grease a 3.5cm-deep, 24cm round pie dish. Line with pastry and trim off excess. Crimp the top edge. Transfer to the fridge until required.
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Step 2
Meanwhile, place the buttermilk, sugar, butter, eggs, flour, juice, vanilla and salt in a food processor. Pulse until the mixture is smooth and well combined.
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Step 3
Place the dish on a baking tray and pour the buttermilk mixture into the pastry shell. Transfer to oven and bake for 40-45 minutes (place foil around the edge of the pastry if browning too quickly) or until top is golden and filling is just set in the centre (it will still wobble slightly). Set aside for 1 hour to cool slightly then transfer to the fridge for 2-3 hours, or overnight, until filling has chilled and set. Cut into wedges and serve.
