Buttermilk Pie with Gingersnap Crumb Crust
Indulge in the irresistible charm of this Buttermilk Pie with Gingersnap Crumb Crust—a modern twist on a classic Southern dessert. This recipe features a boldly spiced gingersnap crumb crust, perfectly crunchy and aromatic, that provides the ideal foundation for the creamy, tangy buttermilk filling. The custard-like interior is delicately flavored with vanilla, a hint of lemon, and optional nutmeg for added warmth. Baked to golden perfection, this pie strikes a balance between sweet and tangy, with the gingersnap crust adding a delightful depth of flavor. Perfect for holidays, dinner parties, or simply treating yourself, serve this chilled or at room temperature for a crowd-pleasing dessert that’s as easy to make as it is to love.
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Recipe Information
Ingredients
- 2 cups Gingersnap cookies, crushed
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 1.5 cups Granulated sugar
- 1.5 tablespoons All-purpose flour
- 0.5 cup Unsalted butter, melted
- 1 cup Buttermilk
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground nutmeg (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the crushed gingersnap cookies, 6 tablespoons of melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.
Press the gingersnap mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a glass or measuring cup to compact it evenly.
Bake the crust in the preheated oven for 8-10 minutes, or until it is slightly firm. Remove and let it cool while preparing the filling.
In a large mixing bowl, whisk together 1.5 cups of granulated sugar and 1.5 tablespoons of all-purpose flour until combined.
Add 1/2 cup melted butter, buttermilk, eggs, vanilla extract, lemon juice, and salt to the sugar and flour mixture. Whisk until smooth and well combined.
Pour the buttermilk filling into the cooled gingersnap crust, spreading it out evenly.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and slightly golden brown on top. The center should only jiggle slightly when shaken gently.
Remove the pie from the oven and let it cool to room temperature. Optionally, sprinkle with a light dusting of ground nutmeg for garnish.
Refrigerate the pie for at least 2 hours before slicing and serving. Serve chilled or at room temperature, and enjoy!
Nutrition Facts
Calories |
4338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.8 g | 293% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 551.5 g | 201% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 438.8 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 514 mg | 40% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
