White Chocolate Chip Buttermilk Pie
This recipe was born out of frustration and desperation when I realized I had a gallon of buttermilk to use up and a school bake sale the next day. The nice part is it made 2 pies. The bad part is I had to bake them twice because we wolfed down the first 2 with chocolate whipped cream! The texture of the pie is phenomenal. With the white chocolate chips, orange zest, and blossom water, there is no buttermilk 'bite', just great flavor.
- Serves: 2 persons
- 1(15 ounce) package prepared 9-inch pie crusts
- 1¼ cups white sugar
- ¼cup all-purpose flour
- 1tablespoon finely grated orange zest
- 2cups buttermilk
- 5large eggs, beaten
- 1tablespoon orange blossom water
- 1teaspoon vanilla extract
- ¼cup butter
- ½cup white chocolate chips
- ¼teaspoon ground cinnamon, or to taste
Step 1Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts.
Step 2Parbake the crusts in the preheated oven for 8 to 10 minutes.
Step 3Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla.
Step 4Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated.
Step 5Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don't burn.
Step 6Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.