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 possible under proper refrigeration
- Real dairy cream product, cannot be over whipped
- One bowl preparation
- 1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
Minutes
25
Difficulty
easy
Ingredients
For 1 pie(s)
1
Pre-baked pie shell(s) Ø 9 inches
For the filling
270g
Granulated sugar
18g
All purpose flour
170ml
Buttermilk
180g
QimiQ Classic, room temperature
200g
Whole egg(s)
5g
Vanilla extract
For the topping
240g
QimiQ Whip, chilled
110g
Granulated sugar
1g
Vanilla extract
15ml
Lemon juice
Preparation
- Preheat the oven to 275° F (conventional oven).
- For the filling, add the sugar to the flour and mix well. Whisk QimiQ Classic smooth.
- Add the buttermilk, QimiQ Classic, eggs and vanilla to the flour mixture and mix well.
- Pour the mixture into the prebaked pie shell (Ø 9 inches), bake in the hot oven until set and allow to cool.
- 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).
- Add the vanilla and lemon juice and whip for a further 30 seconds. Use to decorate the cold pie.
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