Berry Buttermilk Cream Pie

I love a cream pie, but this one just may be my new favorite thanks to the addition of buttermilk in the filling.

The slight twang that the buttermilk adds to the cream filling works so well with the fresh berries. It adds an extra element of flavor to an already delicious summer pie, and I am confident that this Berry Buttermilk Cream Pie will be a huge hit with those whom you share it with (or not, it’s all good 😉)!

The pie comes together rather quickly and is composed of a few components-

Vanilla Wafer Crust- the combination of vanilla+berries=mindblowing.

Buttermilk Cream Filling- Think pastry cream, but with a slight twang. The addition of buttermilk adds an element of surprise to an otherwise basic (but delicious!) pastry cream, and pairs incredibly with fresh berries.

Whipped Cream- Does whipped cream even need a justification? Also, a quick note that I like to add a tiny bit of cornstarch to my whipped cream if I’m making dessert in advance. The cornstarch stabilizes the cream and allows it to hold its shape for extended periods of time. If you are serving the pie right away, you can totally skip the cornstarch.

Fresh Berries- This recipe is great in that you can use any combination of berries that you prefer!

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Berry Buttermilk Cream Pie

Course Dessert

Cuisine American

Keyword Baking, Blueberry, Custard, Dessert, Pie, Strawberries, Whipped Cream

Servings 8 Servings

Ingredients

Crust

• 1 ½ cups vanilla wafer cookie crumbs (about 40 cookies)
• ¼ cup unsalted butter, at room temperature
• 2 tablespoons powdered sugar

Pudding/Custard Filling

• 5 large egg yolks
• ¼ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ¾ cup heavy whipping cream
• ¾ cup buttermilk (not homemade substitute)
• 1 teaspoon vanilla extract
• ½ teaspoon lemon zest

Whipped Cream Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon cornstarch, optional
• 2 cups fresh berries

Instructions

Prepare Crust

1. Preheat oven to 350°F and set aside a 9-inch pie plate.
2. Combine all ingredients in a food processor and pulse until thoroughly combined. Press the mixture evenly into the bottom and sides of the pie plate. Bake until the edges begin to turn golden brown, about 9 to 10 minutes. Remove from oven and cool completely.

Prepare Filling

1. In a large bowl, whisk together egg yolks, sugar, cornstarch, and salt. Set aside.
2. In a small saucepan, combine heavy cream and buttermilk. Cook over medium-low heat, until the mixture comes to a simmer.
3. Slowly pour the warm dairy mixture into the egg mixture (tempering), while whisking constantly. Add the warmed mixture back into the saucepan and cook over medium-low heat, stirring constantly. Cook until the mixture thickens and begins to bubble, about 4 to 5 minutes. Remove from heat and pour the pudding/custard through a strainer into a bowl. Stir in the vanilla and lemon zest, and pour the pudding into the prepared crust. Cover the pudding with plastic cling wrap, making sure to press it directly on top to prevent a skin from forming.
4. Refrigerate until completely chilled, preferably overnight.

Prepare Topping

1. In a large bowl, beat whipping cream, sugar, and cornstarch (if using) together on medium speed until stiff peaks form.
2. Spread on top of cooled pie and garnish with fresh berries.

Recipe Notes

If a food processor is not available, simply mix the crust ingredients together in a bowl until thoroughly combined.

The cornstarch is the whipped cream topping is optional, and is used to help stabilize the whipped cream. If the pie is being made in advance, the cornstarch will help prevent the whipped cream from weeping.

Recipe adapted from Bake From Scratch.