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Creamy Maple Buttermilk Pie

creamy maple buttermilk pie - featured image
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This creamy maple buttermilk pie features a silky, custard-like filling infused with pure maple syrup and a rustic leaf-decorated crust. It’s an easy, comforting fall dessert perfect for gatherings, potlucks, or cozy nights in.

Ingredients

Scale
  • 1 cup buttermilk (full-fat preferred)
  • 1/2 cup pure maple syrup (Grade A dark recommended)
  • 3 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted and cooled
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1 single pie crust, homemade or store-bought (chilled)
  • Extra flour, for dusting
  • Egg wash: 1 egg beaten with 1 tbsp milk
  • Leaf-shaped cookie cutters (optional)
  • Pinch of ground cinnamon or nutmeg (optional)
  • Crushed pecans or walnuts (optional, for topping)
  • Whipped cream or vanilla ice cream (for serving)

Instructions

  1. Prepare the crust: Roll out your pie crust on a floured surface until about 1/8 inch thick. Transfer to a 9-inch pie pan, trim the edge leaving 1/2 inch overhang, and chill for 15 minutes.
  2. Make rustic leaf decorations: Gather dough scraps, roll out to 1/8 inch thick, and cut out leaves using cutters or a knife. Chill until ready to use.
  3. Mix the filling: In a large bowl, whisk together buttermilk, maple syrup, eggs, and sugar until smooth. Add melted butter, flour, vanilla extract, and salt. Whisk until creamy and lump-free. Add cinnamon or nutmeg if desired.
  4. Preheat oven to 350°F (175°C) and place a rack in the center.
  5. Fill the pie: Pour the filling into the chilled crust. Tap the pan gently to release air bubbles.
  6. Decorate: Arrange chilled leaf cutouts around the edge of the pie. Brush leaves and crust with egg wash.
  7. Bake: Place pie on a baking sheet and bake for 45–55 minutes, until the center is just set but slightly wobbly. Cover edges with foil if crust browns too quickly.
  8. Cool: Remove from oven and cool for at least 2 hours on a wire rack.
  9. Serve: Slice and serve at room temperature or chilled. Top with whipped cream, ice cream, or extra maple syrup.

Notes

For gluten-free, use gluten-free flour and pie crust. Chill crust and leaf decorations well for best results. Don’t overmix filling to avoid cracks. Bake on a preheated baking sheet to prevent soggy crust. Let pie cool fully before slicing for clean cuts. Store leftovers covered in the fridge for up to 4 days or freeze slices for up to a month.

Nutrition

Keywords: maple buttermilk pie, fall dessert, rustic pie, custard pie, Thanksgiving, easy pie recipe, autumn baking, comfort food, maple syrup, buttermilk

Find it online: https://norasfoods.com/creamy-maple-buttermilk-pie-recipe-easy-rustic-fall-dessert/