Sweet Tea Buttermilk Pie

Friday, May 24, 2019

Sweet Tea Buttermilk Pie

Sweet Tea Buttermilk Pie - two Southern favorites in one classic dessert. SO good!! I don't even like sweet tea and I LOVED this pie!! Super easy to make. Infuse buttermilk with tea bags and then whisk in sugar, lemon zest, eggs, butter, flour, and vanilla. Bake in a frozen pie crust. Can make in advance and freeze for a quick dessert later. A MUST for all your cookouts and potlucks! 
slice of pie on a plate with pie in the background

Sweet Tea Buttermilk Pie Combines Two Southern Favorites

This pie combines two southern favorites - sweet tea and buttermilk pie. While I am not a fan of sweet tea, I did absolutely LOVE this pie! Have you ever heard of Buttermilk Pie? Even though I live in the South, I had never eaten Buttermilk Pie until a couple of years ago.

What is Southern Buttermilk Pie?

Buttermilk Pie is a custard-like pie. It is similar to a chess pie but without the cornmeal. The basic filling is buttermilk, sugar, eggs, butter, and flour. It is a very simple pie to make. The filling takes about 5 minutes to whip up. It is also a great way to use up any leftover buttermilk in the fridge. I almost always have buttermilk on hand from making homemade cornbread

slice of pie topped with whipped cream and mint

How To Make Sweet Tea Buttermilk Pie

Making this Sweet Tea Buttermilk Pie is a two-part process. First, you are going to infuse the buttermilk with the tea. Heat the buttermilk on the stove until it is steamy and not boiling. Next, add a couple of tea bags and let it steep for an hour. Press on the tea bags to get all the tea out and discard the tea bags. Now you are ready to make the pie.

I used a frozen pie crust. I did not thaw it before adding the buttermilk pie mixture. To make the filling, simply whisk together the tea infused buttermilk, lemon zest, sugar, flour, eggs, and butter. Pour it into the pie crust and bake. 

How to Store Buttermilk Pie

Allow the Sweet Tea Buttermilk Pie cool completely and store in the refrigerator. I like to store it in a gallon size ziplock bag. It will keep for 3 or 4 days. You can also freeze the baked pie for a quick dessert later.

slice of pie on a plate topped with whipped cream and mint

How to Serve Sweet Tea Buttermilk  Pie

You can serve this Sweet Tea Buttermilk Pie cold or at room temperature. We like it at room temperature topped with some fresh whipped cream and a sprig of mint. It is also delicious with some vanilla ice cream!






Slice of pie on a plate topped with whipped cream and mint
slice of pie topped with whipped cream and mint on a plate
slice of pie topped with whipped cream and mint on a plate
slice of pie topped with whipped cream and mint
slice of pie topped with whipped cream and mint on a plate
slice of pie topped with whipped cream and mint on a plate



easy, quick, simple, custard, kid-friendly, freeze
Dessert
Southern
Yield: serves 6 to 8

Sweet Tea Buttermilk Pie

prep time: 1 hourcook time: 45 minstotal time: 1 hours and 45 mins
Sweet Tea Buttermilk Pie - two Southern favorites in one classic dessert. SO good!! I don't even like sweet tea and I LOVED this pie!! Super easy to make. Infuse buttermilk with tea bags and then whisk in sugar, lemon zest, eggs, butter, flour and vanilla. Bake in a frozen pie crust. Can make in advance and freeze for a quick dessert later. A MUST for all your cookouts and potlucks! #pie #dessert #buttermilkpie

ingredients:

  • 1 cup buttermilk
  • 2 tea bags
  • 1 frozen regular pie crust (not deep dish)
  • 1/2 tsp lemon zest
  • 3/4 cup sugar
  • 2 Tbsp flour
  • 2 large eggs
  • 1/2 tsp vanilla
  • 1/4 cup butter, melted

instructions:

  1. Warm the buttermilk in a small pan over medium-high heat just until it begins to steam. Do not boil the buttermilk. Add tea bags and let steep for one hour. Press tea bags to release all the tea and discard.
  2. Preheat oven to 425ºF.
  3. Whisk together infused buttermilk, lemon zest, sugar, flour, eggs, vanilla, and butter. Pour into pie crust.
  4. Bake for 10 minutes. Reduce oven heat to 350ºF and continue baking for an additional 30 minutes.
  5. Cool to room temperature and serve. Store leftovers in the refrigerator.

NOTES:

Use a regular pie crust, not deep dish.
You do not have to thaw the crust before adding the filling and baking.
I used unsalted butter.




MORE PIE RECIPES:
Maple Pecan Pie
Pineapple Pie
Frozen Key Lime Pie
Buttermilk Pie
Lemon Velvet Cream Pie


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1 comment

  1. I love the way this pie looks! Not to mention it sounds delicious.

    ReplyDelete