Buttermilk is a baker’s secret—add it to just about anything for a moist, tender, tangy result. Now imagine how creamy and delicious it would be in a pie.
Why This Recipe Works
To put the tang back in this Southern dessert, we nearly doubled the amount of buttermilk called for in most recipes. A moderate hand with the sugar and a splash of white vinegar further accentuate the buttermilk flavor. To keep the texture silky, we found that cornstarch fared better than flour for thickening our filling, and plenty of egg yolks and heavy cream didn’t hurt either. To keep the pie from curdling in the oven, we bake it at a gentle 300 degrees, cranking the heat only at the end to create a crackly, crisp top.
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