Raisin Buttermilk Pie
A rich, comforting raisin buttermilk pie with warm cinnamon and sweet raisins, perfect for dessert gatherings or cozy family dinners. Creamy and flavorful, it pleases all ages.
Ingredients
Instructions
- In a large bowl, beat eggs lightly.
- Crumble in sugar, making sure there are no lumps, and beat until light.
- Stir in salt, cinnamon, and buttermilk until well mixed.
- Spread 1 cup raisins in each pie shell.
- Pour about 2 cups of custard mixture into each shell.
- Bake on the lowest rack in a preheated 375°F oven for 50 minutes or until a knife inserted in the center comes out clean.
- Serve warm or cool. Pies can be frozen after cooling; wrap airtight and store for about 1 month.
Tips & Substitutions
For a smoother custard, ensure your eggs are at room temperature before mixing. Substitute half of the brown sugar with granulated sugar for a lighter flavor, or use dates for a natural sweetness. If raisins aren't available, try using dried cranberries or chopped figs. To elevate the flavor, add a splash of vanilla extract to the mixture, enhancing its richness.
Serving Suggestions
Serve warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. This pie pairs beautifully with a light salad or a fruit compote for a balanced dessert. For a festive touch, sprinkle with a bit of cinnamon before serving, enhancing its appeal.
Storage & Reheating
Once cooled, wrap the pies in plastic wrap or aluminum foil to prevent freezer burn. They can be stored in the freezer for up to one month. To reheat, thaw overnight in the refrigerator, then warm in a 350°F oven until heated through, about 15-20 minutes, to maintain the custard's creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Buttermilk Pie contains roughly 712 calories, with 11g protein, 159g carbohydrates, and 8g fat. It is an excellent source of potassium (29% of the Daily Value), calcium (25% of the Daily Value), and protein (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1481mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of buttermilk?
Yes, you can make a buttermilk substitute by adding one tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for about 5 minutes. This will give you a similar acidity and thickness to buttermilk, maintaining the custard's texture.
What type of pie crust works best for this recipe?
A classic pie crust, whether homemade or store-bought, works well. For added flavor, consider a graham cracker crust or a nut-based crust, which complements the sweetness of the pie. Ensure the crust is fully baked before adding the custard mixture to prevent sogginess.
How do I know when the pie is done baking?
The pie is done when the center is set and a knife inserted into the center comes out clean. If the edges start to brown too quickly, cover them with foil. Keep an eye on the pie during the last 10 minutes to ensure it doesn't overbake, which can affect the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).