Sweet and Tangy Maple Buttermilk Pie

Welcome to Myriad Cooking, where we make baking simple! Today, we’re diving into the delightful world of Maple Buttermilk Pie. This classic dessert offers an irresistible combination of creamy, tangy, and sweet flavors. It’s a comforting treat that shines year-round, from crisp autumn evenings to bright spring gatherings. Get ready to bake a memorable Maple Buttermilk Pie that will impress everyone.

Why You’ll Love This Recipe

You’ll adore this Maple Buttermilk Pie for many reasons.

• Its custard filling is incredibly creamy and smooth, melting in your mouth.
• The pie perfectly balances the rich sweetness of maple with a lovely tangy buttermilk note.
• This dessert quickly becomes a family favorite, ideal for holidays or any special occasion.
• Our step-by-step guide makes this Maple Buttermilk Pie surprisingly easy to achieve.
• You can even opt for a hearty whole-grain crust to add more texture and flavor.

Sweet and Tangy Maple Buttermilk Pie

This delightful Sweet and Tangy Maple Buttermilk Pie features a rich, creamy custard filling with notes of maple, baked in a perfectly crisp pie crust. It’s a comforting dessert that offers a wonderful balance of sweetness and a pleasant tangy finish.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 350 kcal

Equipment

• Oven
• Pie Plate
• Whisk
• Parchment paper
• Pie Weights
• Rubber spatula
• Medium Pot
• Wooden Spoon
• Strainer
• Cooling rack
• Rolling Pin

Ingredients

  

Crust

• 1 prepared Pie Crust Spelt or Pâte Sucrée

Egg Wash

• 1 egg white egg yolk reserved for filling
• 1 teaspoon water

Filling

• 1/3 cup maple sugar or light brown sugar
• 2 tablespoons cornstarch or 3 tablespoons flour
• 1/2 teaspoon kosher salt
• 4 eggs plus 1 egg yolk reserved from crust
• 1/2 cup heavy cream
• 1/2 cup pure maple syrup
• 1/2 teaspoon maple extract
• 1 teaspoon vanilla extract
• 1-1/2 cups buttermilk

Instructions

 

Preparation

• Preheat your oven to 375ºF and set one rack in the second to lowest position and another in the middle.
• Roll out the pie dough to an 11″ circle, then use it to line a 9” pie plate, crimping the edges as desired before freezing for 10-20 minutes to firm up.
• Whisk together the egg white and water, then set this mixture aside.

Baking the Crust

• Line the chilled pie dough with parchment paper, fill with pie weights, and bake on the lower rack for 20 minutes.
• Remove the pie from the oven, take out the parchment and weights, and return it to the oven to bake for an additional 5-10 minutes until fully cooked.
• Brush the hot, baked crust with the reserved egg white mixture; the residual heat should set it, or return to the oven briefly if needed, then set aside.

Making the Filling

• Lower the oven temperature to 350ºF.
• In a bowl, whisk together the maple sugar, cornstarch, and salt. Then, add the 4 eggs, reserved egg yolk, heavy cream, maple syrup, and extracts, straining the mixture twice before finally whisking in the buttermilk to prevent curdling.

Pre-cooking and Baking the Pie

• Pour the buttermilk custard into a medium pot and cook on medium-low heat for 5-7 minutes, stirring constantly with a rubber spatula, until the mixture slightly thickens to about 160ºF and coats the back of a spoon without collapsing.
• Slowly pour the pre-cooked, thickened filling into the prepared baked crust.
• Place the pie on the oven’s middle rack and bake for 40-45 minutes, or until the custard is puffed about 2” from the edge but still slightly wobbly in the middle, reaching an internal temperature of 180ºF.

Cooling and Serving

• Remove the pie from the oven and place it on a rack to cool completely. If desired, refrigerate until serving, up to one day ahead.
• Decorate the pie as desired, perhaps with whipped cream or baked crust cookies.

Notes

You can use either maple sugar or light brown sugar for the filling. Ensure the custard is pre-cooked to 160ºF and the final baked pie reaches 180ºF for optimal setting. The pie can be decorated with whipped cream or baked crust cookies before serving.

Keyword Buttermilk Custard Pie, Easy Custard Pie Recipe, Maple Buttermilk Pie, Maple Buttermilk Pie Recipe, Maple Dessert Recipe, Southern Pie Recipe, Sweet and Tangy Pie

Ingredients

Gather these simple ingredients for your delicious Maple Buttermilk Pie.

• For the Pastry:
  • 1 prepared Spelt Pie Crust, or 1 prepared Pâte Sucrée
  • 1 egg white (egg yolk reserved for filling)
  • 1 teaspoon water
• For the Maple Buttermilk Custard:
  • 1/3 cup (52 grams) maple sugar or light brown sugar
  • 2 tablespoons (15 grams) cornstarch (or 3 tablespoons all-purpose flour)
  • 1/2 teaspoon kosher salt
  • 4 eggs, (plus 1 egg yolk reserved from crust)
  • ½ cup (115 grams) heavy cream
  • 1/2 cup (156 grams) pure maple syrup (darker for more flavor)
  • 1/2 teaspoon natural maple extract
  • 1 teaspoons vanilla extract
  • 1-1/2 cups (340 grams) buttermilk (full-fat or low-fat)

Notes & Substitutions

You can swap maple sugar for light brown sugar if needed; the flavor will be slightly less intense but still delicious. For the best flavor in your Maple Buttermilk Pie, always use natural maple extract. Different grades of pure maple syrup offer distinct flavor profiles, as explained by the USDA Maple Syrup Grades and Standards. Buttermilk is key for the pie’s signature tanginess; full-fat or low-fat works well. If you don’t have cornstarch, three tablespoons of all-purpose flour make a suitable substitute. Feel free to use your favorite pie crust, like a homemade Spelt or Pâte Sucrée, for this delightful dessert.

Equipment

You won’t need many specialized tools to bake this Maple Buttermilk Pie.

• 9-inch pie plate
• Mixing bowls
• Whisk (balloon whisk is best)
• Measuring cups and spoons
• Parchment paper
• Pie weights (or dry beans/rice)
• Medium pot
• Rubber spatula
• Wire rack
• Instant-read thermometer (optional, but helpful)
• Cookie cutters (for decorative crust, optional)
• Baking sheet

Instructions

Follow these steps to create your perfect Maple Buttermilk Pie.

1. Prepare Oven: Preheat your oven to 375ºF. Position one oven rack in the second to lowest spot and another in the middle.
2. Blind Bake Crust: Roll out your chosen pie dough to an 11-inch circle. Line a 9-inch pie plate, then crimp the edges as desired. Place the pie plate in the freezer for 10-20 minutes to firm up the dough.
3. Egg Wash: In a small bowl, whisk together the egg white and water. Set this aside.
4. First Bake: Line the chilled pie dough with a round piece of parchment paper. Fill it with pie weights, ensuring they push against the edges. Bake on the lower rack for 20 minutes.
5. Remove Weights: Carefully remove the pie from the oven. Lift out the parchment paper and pie weights.
6. Second Bake: Return the crust to the oven and bake for an additional 5-10 minutes. The pastry should be fully baked through and golden.
7. Egg Wash Crust: Brush the whisked egg white mixture evenly over the hot pie crust. The residual heat from the crust should help set the egg white. If it doesn’t set, return the crust to the oven for a minute or so until cooked through. Set the prepared crust aside to cool.
8. Lower Heat: Reduce your oven temperature to 350ºF.
9. Mix Dry: In a large bowl, whisk together the maple sugar (or brown sugar), cornstarch, and kosher salt.
10. Add Wet (part 1): Add the 4 eggs, the reserved egg yolk (from the egg white used for the crust), heavy cream, pure maple syrup, maple extract, and vanilla extract to the dry ingredients. Whisk until well combined.
11. Strain Filling: To ensure an incredibly smooth custard for your Maple Buttermilk Pie, pass this mixture through a fine-mesh sieve twice. This removes any chalazae from the eggs and ensures a silky texture.
12. Add Buttermilk: Gently whisk in the buttermilk last. Adding it at this stage helps prevent any curdling.
13. Pre-cook Custard: Pour the buttermilk custard mixture into a medium pot. Set the heat to medium-low. Cook for 5-7 minutes, stirring constantly with a rubber spatula, until the mixture has slightly thickened, reaching about 160ºF. To test, coat a wooden spoon with the custard and draw a line on the back with your finger. If the line holds, it’s ready. Do not let it boil.
14. Pour Filling: Slowly pour the pre-cooked, thickened filling into your blind-baked and cooled pie crust.
15. Bake Pie: Place the pie onto your oven’s middle rack. Bake for 40-45 minutes, or until the custard has puffed about 2 inches from the edge but still has a slight wobble (not watery) in the very center. The pie should register an internal temperature of 180ºF.
16. Cool Completely: Remove the Maple Buttermilk Pie from the oven and place it on a wire rack to cool completely. Once cool, you may refrigerate it until you are ready to serve, up to one day ahead.
17. Decorate: Decorate your cooled Maple Buttermilk Pie as desired. Whipped cream or baked crust cookies make beautiful additions.

Pro Tips & Troubleshooting

Achieving the perfect Maple Buttermilk Pie is easy with these insider tips.

• Crust Perfection: Always fully blind bake your crust and brush with egg white to prevent a soggy bottom.
• Smooth Custard: Strain your filling twice through a fine-mesh sieve to remove any egg chalazae for a silky-smooth texture.
• Prevent Curdling: Add the buttermilk as the very last wet ingredient, after straining, to maintain a creamy consistency.
• Creamy Texture: Gently pre-cook the custard mixture to 160°F. This step helps achieve that rich, creamy set without overbaking.
• Avoid Overcooking: Your Maple Buttermilk Pie is done when the edges are set and puffed, but the center still has a slight, jiggling wobble. An instant-read thermometer should read 180°F.
• No Convection: Bake custard pies in a still oven, not convection, for even setting.
• Transfer Safely: Always keep a watchful eye on your pie when transferring it to and from the oven.
• Decorative Elements: If adding decorative crust cut-outs, bake them separately on a baking sheet until golden.

Serving & Storage

Serve your Maple Buttermilk Pie chilled or at room temperature for the best experience. It’s truly delicious either way. For an elegant touch, garnish each slice with a dollop of freshly whipped cream. You can also add some baked decorative crust cookies for extra flair. Store any leftover pie, covered, in the refrigerator for up to 1 day. This ensures its freshness and prevents it from drying out.

Variations

• Pie Crust: Feel free to experiment with your favorite pie crust! A traditional all-butter crust or a rich Pâte Sucrée both complement this filling beautifully.
• Flavor Boost: For an extra layer of warmth, add a small pinch of ground cinnamon or nutmeg to the custard mixture.
• Citrus Zest: To brighten the flavor profile even more, incorporate a teaspoon of finely grated orange or lemon zest into the filling.

Nutrition Information

Here’s an approximate nutritional breakdown for a single serving of this delicious Maple Buttermilk Pie.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredient brands, exact measurements, and chosen crust. This table serves as a general guide.

FAQ

Conclusion

This Maple Buttermilk Pie offers a truly unique and comforting dessert experience. Its perfect blend of sweet maple, tangy buttermilk, and creamy custard makes it an unforgettable treat for any occasion. We encourage you to try this delightful recipe and bring a touch of homemade warmth to your table. Bake this incredible Maple Buttermilk Pie today and share your experiences and ratings with us – we love hearing from our community!

Buttermilk also provides several nutritional benefits, including being a good source of calcium and probiotics, according to Healthline’s detailed analysis of buttermilk.