Name: Cardamom Buttermilk Pie
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 1 unbaked pie shell, deep dish; 4 tablespoons melted butter; 3 egg yolks; 2 cups buttermilk; 1 cup sour cream; 1 lemon, zest of; 1 tablespoon lemon juice; 1/2 teaspoon salt; 3 tablespoons flour; 1 teaspoon cardamom; 1 cup sugar

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Recipe by chia2160

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Cardamom Buttermilk Pie created by chia2160

This is rich, creamy and delicious, from Saveur magazine.

Ready In:: 1hr 25mins
Serves:
Units:

4

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ingredients

1 unbaked pie shell, deep dish
4 tablespoons melted butter
3 egg yolks
2 cups buttermilk
1 cup sour cream
1 lemon, zest of
1 tablespoon lemon juice
¹⁄₂ teaspoon salt
3 tablespoons flour
1 teaspoon cardamom
1 cup sugar

directions

Preheat oven to 325°F.
Mix all ingredients together and pour into pie crust.
Bake for 60-75 minutes until set.
Cool on wire rack.

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RECIPE MADE WITH LOVE BY

@chia2160

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@chia2160

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"This is rich, creamy and delicious, from Saveur magazine."

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review by Laureen in B.C.

10/27/2012

we found that the lemon over powered the cardamon. Also it was a bit runny.

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review by Marla Swoffer

8/20/2008

Delectable! The morning after I made this, I found the melted butter still in the microwave, so it never made it into the pie--it still tasted incredible (almost like a cross between cheesecake and custard--I think the sour cream is key). I didn't have lemon zest so I used two tablespoons of lemon juice concentrate. I also didn't have cardamom so I subbed cinnamon and allspice. For some reason, it took 90 minutes to cook (maybe the missing butter?) but it was absolutely perfect. I chose this recipe because I had 3 egg yolks to use (leftover from a contest recipe that called for 3 egg whites) and buttermilk that was getting past its prime. I'm so glad I made this!

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review by Ruchele

11/26/2007

I made this for Thanksgiving this year, using the crust recipe that came in Saveur, rather than the pie shell this version calls for. The pie was absolutely the hit of the dinner, and will be a new family classic. The crust recipe from Saveur took hours (add butter to dry ingredients, freeze. Incorporate in food processor, refrigerate. Roll out, refrigerate. Pre-bake.) but was the best crust I've ever made. Even so, I'll probably go a simpler route next time. I can see why chia went for an unbaked shell. I think a graham cracker crust would be ideal with this recipe, so that's what I'll do next time. I think an orange vanilla version or other flavors other than lemon/cardamom would be delicious, too. But the cardamom was really fabulous, and a stand-out.

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photo by chia2160

10/30/2007

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creation by chia2160

10/30/2007

This is rich, creamy and delicious, from Saveur magazine.