Vanilla Bean Buttermilk Pie




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Vanilla Bean Buttermilk Pie ~ this vintage style custard pie is simple but utterly delicious.  It’s the perfect light ending to a big meal.


I’m going to go out on a limb and suggest that no one really ever wants dessert after Thanksgiving dinner.  Dessert is the last straw, the thing that tips the scales from uncomfortably stuffed to groaning in agony.

Thanksgiving desserts are really better appreciated the next day.  If we’re honest about it most of us will head straight for them first thing the next morning.  Our stomachs will have snapped back to their (almost) original size, and we’re ready to fully appreciate those sweets.  Cut yourself a slice of tart to have with your coffee as you survey the damage in your post-feast kitchen.

If you have superhuman restraint, wait till later in the day, after the turkey soup or tetrazzini and have it with a nice shot of bourbon.

Notes ~

  • I made this tart in a 9″ tart pan
  • This crust is one I’ve been wanting to try, too.  I saw it on Linda’s blog Ciao Chow Linda, and it originated with David Lebovitz …it’s a little different, but it works.
  • When you bake the tart, put some foil under it to catch any drips from the very buttery crust. I liked this crust very much, I’m going to use it again.

Vanilla Bean Buttermilk Pie
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Vanilla Bean Buttermilk Pie

Ingredients

    For the pie filling
  • 1/2 cup sugar
  • 1 Tbsp  flour
  • 1 stick (1/2 cup)  melted butter
  • 3 eggs well beaten
  • 1/2 cup buttermilk
  • Pinch of salt
  • 1 tsp vanilla
  • seeds from 1 vanilla bean
  • 1 unbaked tart shell (use pre-made or see recipe below)
    French tart dough
  • 4 ounces (1 stick) unsalted butter, cut into pieces
  • 4 tablespoons water
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups flour

Instructions

    For the pie
  1. Preheat your oven to 350F
  2. Combine the sugar and flour in a mixing bowl.  Add the remaining ingredients and pour into an unbaked tart shell
  3. Bake at 350 degrees for 45 minutes or until set (like custard  --- when a knife comes clean)
    For the French tart dough
  1. Melt butter in a saucepan until bubbly. Add all the rest of the ingredients with a wooden spoon until it forms a ball and comes away from the side of the pan. Add more flour if it seems too wet.
  2. Pat into a 9" tart pan.

Vanilla Bean Buttermilk Pie ~ this vintage style custard pie is simple but utterly delicious.  It's the perfect light ending to a big meal. #pie #tart #cream #easy #recipe #holiday #dessert #custard #amish #creampie

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19 Comments

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  • Reply
    Tara
    November 23, 2014 at 8:29 pm

    This pie was absolutely delicious! I tried it last week and it will be perfect for our Thanksgiving. I love the flecks of vanilla bean throughout the top.

  • Reply
    katrina
    November 23, 2012 at 11:52 am

    Oh, this is beautiful – I can’t wait to make this!

  • Reply
    Pat @ Mille Fiori Favoriti
    November 28, 2011 at 4:13 am

    I am enjoying all your wonderful recipes and this is a tart I want to try making for Christmas.

  • Reply
    gigiofca
    November 26, 2011 at 8:06 am

    Jack Daniels jello shots? *lol* I’ve only heard of vodka. I agree that dessert pushes one over the edge. It’s easy to feel pressure to indulge. You don’t have to twist my arm to enter this giveaway, though.

    I’m a follower. Thanks!

    gigiofca@gmail

  • Reply
    Julie
    November 25, 2011 at 5:59 pm

    follow blog as jelaws5
    thanks :)
    aunteegem@yahoo.com

  • Reply
    Louise @ cosmetic bee
    November 24, 2011 at 4:36 pm

    What a great giveaway – I’m a follower and I’m throwing my name in the hat! Happy Thanksgiving! :-) The pie looks incredibly decadent.

  • Reply
    AubreyLaine
    November 23, 2011 at 6:05 pm

    I am a follower :) Happy Thanksgiving!
    littlegray88 at yahoo dot com

  • Reply
    Magnolia Verandah
    November 23, 2011 at 12:24 pm

    The pie sounds great – I am becoming accustomed to American cooking. I am already a follower and loving it.

  • Reply
    mmalavec
    November 23, 2011 at 2:12 am

    I am a follower!

  • Reply
    Ciao Chow Linda
    November 23, 2011 at 12:41 am

    Thanks for the shout-out – I love the vanilla bean buttermilk filling you used. I was in Wms. Sonoma yesterday and saw a ton of ways to use that $25.

  • Reply
    jacqui
    November 22, 2011 at 10:07 pm

    Mmm, I’ve never had a vanilla bean pie! It looks and sounds delicious! I’ll have to get around to making it some time soon.

  • Reply
    Yummy Mummy
    November 23, 2011 at 5:12 am

    Wow! Lovely pie. You alway smake such pretty treats. Happy Thanksgiving! And I would love to win this giveaway seeing as it’s one of my favorite stores :)

  • Reply
    Barbara
    November 23, 2011 at 2:56 am

    The pie looks great, Sue!
    I’m already a follower….
    Have a wonderful Thanksgiving!

  • Reply
    Nantucket Daffodil
    November 22, 2011 at 9:38 pm

    Oh I’d love to be part of this giveaway!

    I am a chocolate lover, but this looks so amazing!!!!!!!!!

  • Reply
    Rose
    November 22, 2011 at 6:39 pm

    Of course I’m a follower!

    Yummy!

  • Reply
    Tricia @ saving room for dessert
    November 22, 2011 at 5:25 pm

    You know I love this recipe! What a great idea. Haven’t made many tarts but hope to next year. Have a wonderful Thanksgiving!

  • Reply
    Sue/the view from great island
    November 22, 2011 at 3:41 pm

    Mary—It’s a tart crust, meant to be patted into the pan, so it’s not like a standard roll out crust. It tasted the same as a regular crust to me, and I was amazed. I always think of the cutting butter into the flour deal as being a pain, so this is a great discovery for me.

  • Reply
    Mary
    November 22, 2011 at 2:56 pm

    This looks amazingly simple, Sue. I’ve never seen a crust anything like that. Is this an actual pie crust recipe? Or did you adapt the pie to work with the tart pan and a crust for that? I am going to try it for at least one of my pies this year now. I’m just trying to figure out which one. How did the crust taste? Did it taste like a standard pie crust? Would you use it for a fruit pie? A pumpkin? A chocolate? Hmmm… there are many pies on my list tomorrow, which ones will get this crust? (Enough questions for you yet?)

    Guess what? I am a new Google follower too. I’ve only been hooked on your blog for months now. I just never think to click and follow that way. Have an AWESOME day!!

    P.S. Feel free to pick ME for the winner. Ya know, just cause you love me.