Lemon Buttermilk Pie with Honeyed Strawberries
- Purchased pie dough for a 9-inch pie
- 1¾ cups powdered sugar
- ¼ cup all-purpose flour
- 1½ cups AE Cultured Lowfat Buttermilk
- 6 eggs
- 1 teaspoon vanilla extract
- Minced zest and juice of one lemon
- ¼ cup honey
- Juice of one lemon
- 2 pints fresh strawberries, hulled, sliced
- Whipped AE Heavy Whipping Cream, sweetened to taste
Preheat oven to 350°F. Lightly coat a 9-inch pie plate with nonstick spray. Unroll the pie dough and place it in the dish, adjusting to fit. Crimp the edge, place the pie plate on a baking sheet, and set aside.
Whisk together the powdered sugar and flour until well-blended. Add the buttermilk, eggs, vanilla, lemon zest and juice, and a pinch of salt in a large bowl. Pour in the buttermilk filling and bake until the filling is set but still slightly jiggly in the center, about 35 minutes (oven temperatures vary so check the pie often to monitor its progress; do not over bake or the pie will crack as it cools). Cool pie to room temperature before serving; if not serving right away, wrap the cooled pie loosely in plastic and chill. Let chilled pie stand at room temperature for 15 minutes before serving.
Warm the honey and lemon juice together in a bowl until the honey melts. Pour the honey over the sliced strawberries and toss gently to coat. Spoon berries over each serving of pie and top with a dollop of whipped cream.
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