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easy &quick

Southern Buttermilk Pie

QimiQ Benefits

  • Baked goods remain moist for longer
  • Prevents moisture migration, pastry remains fresh and dry for longer
  • Stable consistency
  • Longer presentation times
  • Foolproof real cream product, cannot be over whipped
  • One bowl preparation
  • 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

Minutes

25

Difficulty

easy

Southern Buttermilk Pie
Southern Buttermilk Pie

Ingredients

For 1 pie(s)

  • 1

    Pre-baked pie shell(s) Ø 22 cm

  • For the filling

  • 270g

    Granulated sugar

  • 18g

    All purpose flour

  • 170ml

    Buttermilk

  • 180g

    QimiQ Classic, unchilled

  • 200g

    Whole egg(s)

  • 5g

    Vanilla extract

  • For the topping

  • 240g

    QimiQ Whip Pastry Cream, chilled

  • 110g

    Granulated sugar

  • 1g

    Vanilla extract

  • 15ml

    Lemon juice

Preparation

  1. Preheat the oven to 135° C (conventional oven).
  2. For the filling, add the sugar to the flour and mix well. Whisk QimiQ Classic smooth.
  3. Add the buttermilk, QimiQ Classic, eggs and vanilla to the flour mixture and mix well.
  4. Pour the mixture into the prebaked pie shell (Ø 23 cm), bake in the hot oven until set and allow to cool.
  5. For the topping, whip the cold QimiQ Whip and sugar until the required volume has been achieved, ensuring that the entire mixture is incorporated (including bottom and sides of bowl).
  6. Add the vanilla and lemon juice and whip for a further 30 seconds. Use to decorate the cold pie.
Some doughy looking food

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