Maple Buttermilk Custard Pie is a creamy smooth that is sweet, but also has a little bit of twang from the buttermilk. This pie will make a perfectly festive addition to your Thanksgiving pie table.
Let me take a minute to talk about the pie pan I baked this one in. It’s perforated. Just like our perforated baking sheets, this pie pan allows air flow underneath the crust, which helps to ensure your crust bakes through. There’s nothing worse than a soggy underbaked pie crust. Head to our store and check them out. They’re pretty neat.
Maple Buttermilk Custard Pie
- Pastry for single crust pie (9-inch)
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 4 large eggs, plus 1 egg yolk
- ½ cup heavy cream
- 1/2 cup pure maple syrup
- 1/2 teaspoon maple extract
- 1 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- Place the pie crust in a 9 inch pie pan and crimp the edges. Chill for 30 minutes. Blind bake by lining the crust with aluminum foil. Add pie weights and bake at 375 degrees F for 10-15 minutes. Remove from oven and lift the foil with the pie weights out of the crust. Bake for another 5-6 minutes. Remove from oven and allow to cool.
- Lower the heat to 325 degrees F.
- Whisk together the brown sugar, cornstarch, and salt in a bowl. Add in 4 eggs and egg yolk, cream, maple syrup, and extracts. Whisk in the buttermilk.
- Pour the filling into the baked crust.
- Bake for 40 minutes, or until the custard has puffed about 1-½” to 2” from the edge but still slightly jiggly in the middle.
- Remove the pie from the oven, and place it on a rack to cool. Allow to cool completely, then transfer to the fridge to finish setting.