Buttermilk Pie with Bourbon Whipped Cream

It’s hard to believe that tomorrow is the first day of December and I’m so excited because it begins my month-long posting of Christmas advent treats! Each day until the 25th I’ll have a new tasty holiday treat for you to enjoy. The first one is really unique and creative, so be sure to check it out tomorrow.

Now. This pie!

This pie is my family’s evergreen favorite. The only good excuse we need to make it is to satisfy a craving – although it shows up at almost every holiday gathering and family function. It’s been gifted as an expression of appreciation, but also in times of celebration and bereavement. It is almost our family’s currency of love.

The ingredients are so simple and I think that’s part of the appeal. I’ve included a scratch-made pie crust recipe, but if you’re in a hurry then a refrigerated pie crust is an acceptable shortcut.

I used some fancy pastry cutters to make woodsy little pie crust ornaments. You can find those cutters here if you’d like to gussy up your pies, too.

Some cooks like to put the unbaked cut-outs on the pie before baking, but I like to bake them separately on a cookie sheet. This keeps them from over-browning, which they tend to do on the pie as it bakes. After the pie is cooked then you can tile the decors around the edge of the crust. The custard filling does a good job of holding them onto the pie.

The bourbon whipped cream is a southern staple around the holiday table for all kinds of desserts – and especially for hot cocoa! It is delicious on top of the tangy buttermilk custard in this pie.

I developed this recipe for the American Butter Institute, so check out the recipe on their website Go Bold With Butter.

Buttermilk Pie with Bourbon Whipped Cream