This pie? It’s a keeper.
I’ve been toying around in my head with the idea of this pie for a while, and since we’ve had a heat index in the triple digits and about a 1000% humidity this past week, I thought to myself, “Now would be a really good time to crank the oven up and bake so I can tax my air conditioner even more.”
I don’t know what I was thinking, but I’m so glad I did.
I’ve been wanting to make a buttermilk pie for a long time because I don’t think I ever have, so I’ve been looking at different recipes. I came across this website who posted this old recipe. I used that as my starting point and a pie star was born.
I made it kid-friendly with the addition of Oreos, and the raspberry sauce perfectly complements it in my opinion. The whipped cream is optional, but I highly suggest you do it. This pie takes less than five minutes to come together. We are talking major easy.
I have a lot of notes, so read them!
–The first time I made this pie, I beat in the cookie crumbles with an electric mixer. This turned my pie black. It still tasted great, but I prefer the second time I made it when I stirred them in by hand. They kind of floated to the top when I baked it and I thought it was prettier.
–The raspberry sauce could not be simpler. Just blend it all in the blender. I do like to strain mine through a fine wire mesh strainer to remove the seeds.
–Baking time on this pie was a little tricky. The first time I baked one of them, I baked it for about 45 minutes like the original recipe said. The middle was still a little jiggly, but the top was so golden brown that I was scared I was over-baking it. I let it cool and then refrigerated it for about an hour, but when I cut into it, it was soupy. (It tasted great, though.) However, after chilling it overnight in the fridge it firmed up enough to make clean cuts.
The second time I baked one, I added 15 minutes and covered the top with foil at 45 minutes to prevent excessive browning. I could tell the middle was still soft, but not jiggly. I let it cool completely, then refrigerated for 2 hours. I got good slices after 2 hours and that’s when I took my pictures. You can tell that the pie was still a little ooey-gooey, but very delicious. BUT, after chilling in the fridge overnight, my slices were perfect the next day. It was still very moist but the slices did not fall apart at all. And it tasted great right out of the fridge. (Although I am betting the microwave would warm it to ooey-gooey stage again if that’s what you want.)
–Yes, I used a store-bought pie crust. But you could use your favorite recipe.
–I crushed my cookies in various sizes, so there were some fine crumbs, but there were also some slightly bigger pieces.
–I used a gourmet buttermilk for this recipe that I picked up at Walmart.
- ½ cup butter, softened to room temperature
- 2 cups sugar
- 3 eggs
- 1 cup buttermilk (I used a gourmet buttermilk)
- 1 teaspoon vanilla
- ¼ cup flour
- 12 Oreo Cookies, crushed
- 1 pre-packaged pastry pie crust placed in a nine-inch pie pan (or use your favorite single crust recipe)
- 1 (12-ounce) package frozen raspberries, thawed
- 3 tablespoons sugar
- Sweetened whipped cream, if desired
- Preheat oven to 350 degrees.
- To make the pie, cream the butter and sugar together on medium speed. Beat in eggs one at a time until yellow disappears. Add buttermilk and vanilla until mixed. (Mixture will look grainy, but this is okay.) Add the flour until mixed. Stir in the cookies by hand just until mixed. Pour into the pie crust.
- Bake for 45-60 minutes on middle oven rack, or until middle is set. (I baked mine for 60 minutes. The top was dark golden brown and the middle was soft, but not jiggly. I covered the top with foil after 45 minutes.) Let cool completely to room temperature, then refrigerate for at least 2 hours before slicing. Serve with raspberry sauce and sweetened whipped cream, if desired.
- To make the raspberry sauce: pour the thawed berried into a blender and add the sugar. Process until smooth. Strain through a fine wire mesh strainer to remove the seeds.