TGI Pie! Chef Sean Brock and Lisa Donovan's Buttermilk Pie Recipe
Do you like pie? Do you like pies that jiggle? We do too! On this dreary, rainy Friday, why not warm up and have a few jiggly giggles making this cozy buttermilk pie with someone you enjoy making pie with. Chefs Sean Brock and Lisa Donovan bring you a southern classic with a heart of gold.
1 unbaked pie shell 12 eggs 6 cups sugar 1 cup flour 3 cups buttermilk (I prefer Cruze's) 2 teaspoons salt One lemon, zested and juiced 1 vanilla bean, scraped 8 ounces melted butter
Preheat the oven to 350F. Keep the unbaked pie shell in the fridge until ready to use…the crust should be nice and cold before baking (but not frozen).
Whisk all other ingredients together, adding buttermilk in at the very end to avoid curdling.
Pour the buttermilk mixture into the cold, unbaked pie shell and bake for 50-60 minutes, or until you get an even jiggle throughout. You want the same kind of jiggle you would see on a panna cotta. It should not be too firm, because it will continue to cook and set up as it cools.
Allow to cool for one hour before serving.