Buttermilk Pie With Molasses

This Buttermilk Pie with Molasses is a delightful twist on a classic Southern dessert.

The combination of tangy buttermilk, sweet molasses, and a hint of spice creates a rich and creamy filling, all wrapped up in a flaky, buttery crust – a perfect treat for any occasion.

Ingredients

• For crust: 2 1/4 cups all-purpose flour, 1 teaspoon salt, 1/2 cup cold unsalted butter, cut into small pieces, 1/4 cup ice water
• For filling: 1 1/2 cups granulated sugar, 3 large egg yolks, 1/2 cup unsalted butter, melted, 1 cup buttermilk, 2 tablespoons molasses, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt

Instructions

First, preheat your oven to 375°F (190°C).

Now, let’s start with the crust.

In a large bowl, whisk together the flour and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, stirring with a fork until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer it to a 9-inch pie dish and trim the edges to fit.

Crimp the edges to form a decorative border.

Now, let’s make the filling.

In another large bowl, whisk together the sugar, egg yolks, and melted butter until smooth.

Add the buttermilk, molasses, vanilla extract, cinnamon, nutmeg, and salt.

Whisk until well combined.

Pour the filling into the pie crust and smooth the top with a spatula.

Bake the pie for 40-45 minutes, or until the filling is set and the crust is golden brown.

Remove the pie from the oven and let it cool to room temperature on a wire rack.

Then, refrigerate it for at least 2 hours or overnight before serving.

Slice and serve!

Notes

For a flaky crust, make sure to keep the butter cold and handle the dough gently.

Don’t overwork the dough or it’ll become tough.

If the dough starts to crack while rolling it out, don’t worry! Just press it back together with your fingers.

When making the filling, whisk the sugar and egg yolks until they’re really smooth – it’ll help prevent any scrambled egg bits in your pie.

Also, be gentle when pouring the filling into the crust, as you don’t want to spill any or get it on the crust’s edges.

The molasses will give your pie a rich, deep flavor, but feel free to adjust the amount to your taste.

If you’re not a fan of spices, you can omit the cinnamon, nutmeg, and salt, but they do add a nice warmth to the pie.

Letting the pie cool completely before refrigerating it is crucial – it’ll help prevent the crust from getting soggy.

And don’t slice it too soon! Letting it chill for at least 2 hours will help the filling set properly.

This pie will keep in the fridge for up to 3 days, so feel free to make it ahead of time.

You can also freeze it for up to 2 months – just thaw it overnight in the fridge before serving.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 44g
• Dietary Fiber: 1g
• Sugars: 34g
• Protein: 6g