Spiced Cardamom Buttermilk Custard Pie
This Spiced Cardamom Buttermilk Custard Pie is a delightful twist on the classic buttermilk pie. Infused with aromatic cardamom and brightened with fresh lemon, this creamy dessert features a rich custard filling nestled in a flaky deep dish pie crust. Perfect for special occasions or a cozy dessert at home, each slice offers a harmonious blend of spices and tangy notes that will leave your guests craving more. Serve it chilled or at room temperature, and enjoy with a dollop of whipped cream for an extra indulgence.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
unbaked deep dish pie shell
1 (ready to use)
melted butter
4 tablespoons (melted)
egg yolks
3 (separated from whites)
buttermilk
2 cups (room temperature)
sour cream
1 cup (room temperature)
lemon
1 (zest and juice)
salt
1/2 teaspoon (fine sea salt)
flour
3 tablespoons (sifted)
cardamom
1 teaspoon (ground)
sugar
1 cup (granulated)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a large mixing bowl, combine the melted butter, egg yolks, buttermilk, sour cream, lemon zest, lemon juice, and salt. Whisk together until smooth and well incorporated.
3
Sift in the flour and cardamom, then gradually add the sugar, whisking continuously until the mixture is completely combined.
4
Pour the custard filling carefully into the unbaked deep dish pie shell, ensuring it's evenly distributed.
5
Place the pie in the preheated oven and bake for 60 to 75 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
6
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour.
7
Refrigerate the pie for a couple of hours before serving to enhance the flavors and texture. Optionally, serve with whipped cream or fresh fruit.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Cardamom Buttermilk Custard Pie?
It is a creamy dessert featuring a rich buttermilk custard filling infused with aromatic cardamom and fresh lemon, nestled in a flaky deep dish pie crust.
How many servings does this recipe yield?
This recipe makes 8 servings.
What temperature should the oven be set to?
The oven should be preheated to 325°F (163°C).
What kind of pie crust is required?
You need one unbaked deep dish pie shell.
Does the pie crust need to be pre-baked?
No, the recipe uses an unbaked pie shell.
How many egg yolks are used in the custard?
The recipe calls for 3 egg yolks, separated from the whites.
What is the role of buttermilk in this recipe?
Buttermilk provides a tangy flavor and creates a smooth, creamy custard texture.
Why is sour cream included in the filling?
Sour cream adds extra richness and depth to the custard filling.
Should the buttermilk and sour cream be cold?
The recipe recommends using buttermilk and sour cream at room temperature for better incorporation.
How much cardamom is used?
One teaspoon of ground cardamom is used to spice the pie.
Is the lemon zest or juice used?
Both the zest and the juice of one lemon are included in the filling.
What type of salt is recommended?
The recipe specifies 1/2 teaspoon of fine sea salt.
How much sugar is in the pie?
The filling contains 1 cup of granulated sugar.
How much flour is needed?
Three tablespoons of sifted flour are used as a thickener.
What is the first step in mixing the filling?
Whisk together the melted butter, egg yolks, buttermilk, sour cream, lemon zest, juice, and salt until smooth.
When do I add the flour and cardamom?
Sift in the flour and cardamom after mixing the wet ingredients, then gradually add the sugar.
How long does the pie need to bake?
Bake the pie for 60 to 75 minutes.
How do I know when the custard is fully baked?
The pie is done when the filling is set and a toothpick inserted into the center comes out clean.
What should I do once the pie comes out of the oven?
Let the pie cool on a wire rack for at least 1 hour.
Is refrigeration necessary before serving?
Yes, refrigerating the pie for a couple of hours enhances both the flavors and the texture.
How should the pie be served?
It can be served chilled or at room temperature, optionally topped with whipped cream or fresh fruit.
What type of butter is used?
The recipe uses 4 tablespoons of melted butter.
Can I use a regular pie shell instead of deep dish?
The recipe specifies a deep dish shell; a regular shell may overflow as it contains a significant amount of liquid filling.
What is the texture of the finished pie?
The pie has a creamy, rich custard filling with a flaky crust.
Is the cardamom used as whole seeds or ground?
The recipe uses ground cardamom for even distribution of spice.
How many total ingredients are in this recipe?
There are 10 main ingredients in this recipe.
Can I prepare this pie in advance?
Yes, because it requires chilling for several hours, it is a great make-ahead dessert.
What are the primary flavors in this pie?
The primary flavors are tangy buttermilk, citrusy lemon, and aromatic cardamom.
What tags describe this recipe?
Common tags include pie, dessert, buttermilk pie, cardamom, custard pie, sweets, homemade, and baking.
Why should the flour be sifted?
Sifting the flour helps prevent lumps in the custard filling, ensuring a smooth texture.