Lunch: Whiskey Buttermilk Pie with Fresh Whipped Cream and Tipsy Blackberries and Peaches

Ingredients

1 cup granulated sugar
3 large eggs
2 tablespoons all-purpose flour
1 cup buttermilk
1 ounce bourbon, such as Maker's Mark
1 teaspoon real vanilla extract or puree
1/8 teaspoon sea salt
1 stick (1/2 cup) unsalted butter, melted
Pinch freshly grated nutmeg, plus more for garnish
One 8 or 9-inch pie shell, blind or pre-baked
Whipped cream, for serving
Tipsy Blackberries and Peaches, for serving, recipe follows

Instructions

Cook's Note: To blind bake or pre-bake the pie crust, prick the bottom with a fork and then fill with beans or pie weights on top of parchment paper if necessary. Bake 7 to 10 minutes at 400 degrees F, and then remove and let cool before filling.
Set the oven to 325 degrees F. If you are baking the pie on the grill, preheat for a low indirect heat.
Beat together the sugar and eggs until well blended and light yellow. Add the flour and mix in briefly, and then add the buttermilk, bourbon, vanilla, salt and butter and mix well. Mix in the nutmeg.
Pour the filling into the prepared pie shell and bake in the center of the oven or grill until the custard filling is well set and butter knife inserted into the center comes out clean, 40 to 45 minutes (a 9-inch pie will take closer to 45 minutes).
Grate more nutmeg over the pie as soon as it comes out of the oven. Let cool for at least 3 hours.
Serve the pie at room temperature or cold with whipped cream and the Tipsy Blackberries and Peaches.
Mix together the sugar, bourbon, ginger, lemon juice and zest in a medium bowl. Add the the blackberries and peaches and toss gently to combine.
Let sit at room temperature for at least 25 minutes before serving, or refrigerate up to 8 hours. Stir occasionally to make sure all the fruit is equally exposed to the sugar-lemon-bourbon mixture.

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