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.
- 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
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
For the pie
- Preheat your oven to 350F
- Combine the sugar and flour in a mixing bowl. Add the remaining ingredients and pour into an unbaked tart shell
- Bake at 350 degrees for 45 minutes or until set (like custard --- when a knife comes clean)
For the French tart dough
- 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.
- Pat into a 9" tart pan.