White Chocolate Chip Buttermilk Pie

This luscious White Chocolate Chip Buttermilk Pie is a masterclass in creamy textures and flavors.

The buttery crust provides a sturdy base for the velvety filling, infused with the sweetness of white chocolate and a hint of warm spices.

It’s a show-stopping dessert perfect for special occasions or cozy nights in.

Ready Time

2 hrs 45 mins

Yields

9 servings

Ingredients

For Crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
For Filling:
2 large egg yolks
1 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup buttermilk
1/2 cup heavy cream
1 teaspoon pure vanilla extract
2 ounces high-quality white chocolate, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions

Preheat your oven to 350°F. Line a 9-inch pie dish with parchment paper or aluminum foil, leaving some overhang for easy removal.

Make the crust: In a medium bowl, whisk together flour, sugar, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture into the prepared pie dish, making sure to evenly cover the bottom and up the sides of the dish.

Refrigerate for 10 minutes.

Bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans.

Continue baking for an additional 5-7 minutes, or until the crust is lightly golden.

Let it cool completely. Make the filling: In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt until well combined.

In a separate bowl, whisk together buttermilk, heavy cream, and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients and whisk until smooth. Stir in the chopped white chocolate, cinnamon, and nutmeg.

Pour the filling into the cooled crust: Pour the filling mixture into the baked pie crust and smooth the top with a spatula.

Bake the pie: Bake the pie for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking.

Chill the pie: Let the pie cool to room temperature, then refrigerate it for at least 2 hours or overnight.

Release the pie from the parchment paper or aluminum foil and slice into 9 pieces. Serve chilled.

Notes

Make sure to use high-quality white chocolate for the best flavor. Use cold ingredients, including cold butter and cold eggs, for the best results.

Don’t overbake the crust, as it can become too dark and crispy.

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

If you’re not a fan of nutmeg, you can substitute it with an additional 1/4 teaspoon of cinnamon.

The pie will keep in the refrigerator for up to 5 days.