Buttermilk Slab Pie
When you first hear “buttermilk pie,” it might sound a bit peculiar. Buttermilk in a pie? Isn’t buttermilk sour? Surprisingly, buttermilk pie is delightfully sweet, with a delicate and subtle flavor that simply works. This timeless dessert has captured hearts for generations due to its deliciousness. We’ve taken the classic and expanded it into a buttermilk slab pie, perfect for sharing. Baking it in a large sheet pan means there’s plenty to go around, and the thinner filling ensures a perfect balance of custard and crust. Let’s dive into this scrumptious recipe!
Why You’ll Love This Recipe
This buttermilk slab pie is a crowd-pleaser with its creamy custard texture and perfectly sweet flavor. The slab pie format means it’s easier to serve to a large group, and the crust-to-filling ratio is spot on, providing a satisfying bite without overwhelming the palate. Plus, it bakes faster than a traditional pie!
Kitchen Equipment You’ll Need
- 10×15-inch rimmed baking sheet (jelly roll sheet)
- Electric mixer
- Rolling pin
- Large mixing bowl
- Measuring cups and spoons
- Spatula or mixing spoon
Ingredients
- 2 9-inch pie crusts, unbaked
- 6 tablespoons all-purpose flour
- 4 cups granulated sugar
- 2 cups buttermilk
- 1 cup (2 sticks) unsalted butter, softened
- 6 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Ground or fresh grated nutmeg, as needed
Step-by-Step Instructions
- Preheat your oven to 350°F and set aside a 10×15-inch rimmed baking sheet.
- If using pre-made pie crusts, remove them from pouches and let soften according to package directions. On a lightly floured surface, stack pie crusts on top of each other and roll out into a large rectangle, about 12×17 inches.
- Transfer the crust into the baking sheet, pressing it into corners and up the sides. Fold any extra crust even with the top edge of the pan and flute the edges or press them down with a fork. Set aside.
- In a large bowl, beat together the butter and sugar with an electric mixer on medium until light and fluffy.
- Add the flour and eggs to the bowl and mix to combine.
- Mix in the buttermilk, salt, and vanilla until thoroughly incorporated.
- Pour the filling into the prepared pie crust and evenly dust the top with nutmeg. If you have excess filling, fill only up to the top edge of the baking sheet.
- Bake for 35-40 minutes, until the center is set and the top is browned. The pie will be slightly jiggly but will firm up as it cools.
- Allow to cool completely (at least 1 hour) before slicing and serving. Enjoy!
Tips for Success
- Ensure your butter is softened to mix well with the sugar for a smooth filling.
- Roll out the pie crusts evenly to avoid thin spots that could tear.
- Let the pie cool completely to ensure a clean slice.
Additional Tips and Variations
For a citrus twist, add a tablespoon of lemon or orange zest to the filling. You can also experiment with different spices like cinnamon or cardamom for a unique flavor profile.
Nutritional Highlights (Per Serving)
Calories: 320 | Fat: 16g | Carbohydrates: 40g | Protein: 4g | Sugar: 28g | Fiber: 0g
Frequently Asked Questions (FAQ)
Can I use homemade pie crust? Absolutely! Homemade crust can enhance the flavor and texture of the pie.
How do I store leftovers? Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Can I freeze the pie? Yes, wrap it tightly in plastic wrap and foil before freezing for up to 2 months. Thaw in the refrigerator before serving.
We hope you give this buttermilk slab pie a try. It’s a delightful and easy dessert that’s sure to become a favorite. We’d love to hear how it turned out for you, so feel free to share your experiences and any variations you tried in the comments below. Happy baking!