Buttermilk Pie with Citrus and Graham Cracker Crust

By vealam

Ingredients

• Graham Cracker Crust:
• 1 1/2 cups finely ground graham crackers
• 3 tablespoons granulated sugar
• 6 tablespoons melted unsalted butter
• Buttermilk Pie with Citrus:
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 1/2 cup room-temperature buttermilk
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 4 room-temperature large eggs
• Suggested toppings: confectioner's sugar, meringue or whipped cream.

Details

Servings 8
Preparation time 10mins
Cooking time 55mins
Adapted from cookingandbeer.com

Preparation

Step 1

Preheat your oven to 350 degrees F. In a medium bowl, mix together the graham cracker crumbs, sugar and butter for the graham cracker crust. Press it into a 9-inch pie dish and press up the sides. Using the bottom of a cup press down so that it is firmly packed. Place the pie crust in the oven for 6-7 minutes or until just toasty and brown. Remove from oven and let cool while you prepare your buttermilk pie. Once cool enough to handle, place it in the fridge to chill even more.
For the buttermilk pie, in a large bowl, whisk together the sugars, flour and salt. Set aside. In another bowl, whisk together the buttermilk, orange juice, lemon juice, vanilla extract, lemon zest and eggs until completely smooth. Pour the wet ingredients into the dry and whisk to combine fully. Pour the mixture into the prepared pie crust.
Bake the pie for 40-45 minutes or until the pie is just set and brown on top. Remove from oven and let cool for 30 minutes before dusting with confectioner's sugar or dolloping with meringue. Enjoy!