Buttermilk Pie with Salted Caramel Sauce
- By Tom Jackson
- Feb 24, 2017
Buttermilk pie is a classic Southern dessert, and caramel sauce is just delicious! So we’re combining the two and cooking it all on the grill!
Buttermilk Pie with Salted Caramel Sauce Recipe
Yield: 8 servings
- 1 pie crust
- 1 1/2 cups sugar
- 1/4 cup all purpose flour
- 1/2 tsp kosher salt
- 3 large eggs, room temp
- 4 tbsp unsalted butter, melted
- 1/4 tsp grated lemon zest
- 2 tsp lemon juice
- 3/4 cup buttermilk
- 1 tbsp bourbon
For the salted caramel:
- 1/2 cup white sugar
- 1/4 cup light corn syrup
- 3/4 tsp kosher salt
- 1/4 cup heavy cream
- 2 tsp bourbon
- 1 1/2 tbsp unsalted butter
Preheat your Yoder Smokers YS640 pellet smoker to 350°F. Place the piecrust in a Lodge Logic 10" cast iron skillet. Place in the refrigerator.
Combine the sugar, flour and salt in a small bowl. Whisk to combine.
Whisk the eggs in a medium size bowl. Add the sugar mixture. Whisk to combine. Add the melted butter, lemon juice and lemon zest and whisk. Add the buttermilk and bourbon and whisk to combine.
Pour filling into the unbaked piecrust and transfer to the cooker. Bake until lightly browned on top and the custard has set, about one hour.
Cool the pie to room temperature.
To make the salted caramel, bring the sugar, corn syrup and salt to a boil in a small skillet. Boil until the sugar darkens to a caramel color. Remove from heat, add cream and bourbon and stir until smooth. Add butter pats and stir. Allow to cool slightly before pouring over the top of the pie.
Pour the caramel over the pie and chill to set.
If you’ve never had buttermilk pie, think of a mildly lemony custard. Like lemon bars, but not so “in your face” with the lemon flavor. Downright mouthwatering!
While making this dessert for a large group, recently, I learned that you can in fact make the custard ahead of time. I mixed it up the night before I wanted to bake the pies, and when I came back the next morning I found that the mixture had separated overnight. I was worried that I’d ruined the whole batch, but with a little whisking it baked up just fine.
A cast iron skillet, or a simple pie pan works great!
Don’t worry if you check on your pie halfway through the bake and find it almost frothy. As the custard bakes it creates a fascinating texture on the top. The froth will settle and you’ll be left with something like what you see below.