Cardamom Buttermilk Pie
Infused with warm, aromatic cardamom and a hint of cinnamon, this Cardamom Buttermilk Pie is a decadent twist on a Southern classic. Featuring a buttery, flaky homemade crust and a luscious custard-like filling, this pie strikes the perfect balance between tangy buttermilk and fragrant spices. The smooth and creamy texture pairs beautifully with the subtle sweetness of vanilla and sugar, making it an elegant dessert option for any occasion. With just 30 minutes of prep time and simple pantry ingredients, this recipe is as approachable as it is indulgent. Serve it chilled or at room temperature with a dollop of whipped cream or a sprinkle of powdered sugar for a dessert that's as visually stunning as it is delicious. Perfect for holiday gatherings or as a midweek treat, this pie will quickly become a new favorite in your recipe rotation.
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Recipe Information
Ingredients
- 180 grams all-purpose flour
- 115 grams unsalted butter (cold, cubed)
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 3 tablespoons cold water
- 240 milliliters buttermilk
- 200 grams granulated sugar
- 60 grams unsalted butter (melted)
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
To make the crust, combine the all-purpose flour, granulated sugar, and salt in a medium bowl.
Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, mixing gently until the dough comes together but is not overly sticky.
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and crimp as desired.
In a large mixing bowl, whisk together the buttermilk, granulated sugar, melted butter, and eggs until smooth.
Add the flour, vanilla extract, ground cardamom, ground cinnamon, and salt to the buttermilk mixture and whisk until fully combined.
Pour the filling into the prepared pie crust, smoothing the top with a spatula if necessary.
Bake the pie in the preheated oven for 45 to 50 minutes, or until the filling is set and the top is lightly golden.
Remove the pie from the oven and allow it to cool completely at room temperature before serving. Optionally, chill the pie in the refrigerator for a firmer texture.
Slice and serve with whipped cream or a light dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 967 mg | 322% | |
| Sodium | 2269 mg | 99% | |
| Total Carbohydrate | 371.3 g | 135% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 226.3 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 448 mg | 34% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 813 mg | 17% | |
*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.
