Summer is all about fun, sun, strawberries, and cool simple desserts. This Strawberry Swirl Buttermilk Pie fits the latter to a T. This pie can be eaten as is, but it’s best served chilled with sliced strawberries and whipped cream. So beautiful and I can’t pretend that that doesn’t mean a thing to me.
BE. SIMPLE. BE.BEAUTIFUL :)
Watch the Youtube video (above) then follow each step of the recipe through the photos.
Ingredients
Buttermilk Custard
1 gluten free pie crust (Wholly Gluten Free)
1 1/2 cup granulated sugar
3 tablespoons gluten free all-purpose flour
1 cup buttermilk, divided
3 eggs, slightly beaten
1/4 cup melted butter
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
4 tablespoons strawberry jam (for swirl)
Preparation
STEP I:
Pre-heat oven to 400 degrees. Add butter to a microwave safe bowl and melt.
STEP 2:
Beat three eggs slightly and add to melted butter. Set aside.
STEP 3:
In a large bowl, add flour. Add the sugar to the flour.
STEP 4:
Then pour 1/2 cup of remaining buttermilk into the flour and sugar blend, combining well until the mixture is thick.
STEP 5:
Add beaten egg an butter mixture and the remaining 1/2 cup buttermilk to the buttermilk rue and mix well with a wire whisk.
STEP 6:
Pour in the and vanilla extract.
STEP 7:
Pour mixture into prepared pie crust.
STEP 8:
Dollop strawberry jam over mixture and swirl with a knife. Place on cookie sheet and bake for 60-65 or until custard is set.
STEP 9:
Remove from oven and cool on wire rack for 20 minutes. Serve chilled.
Strawberry Buttermilk Pie|Full Recipe
Buttermilk Custard
1 gluten free pie crust (Wholly Gluten Free)
1 1/2 cup granulated sugar
3 tablespoon gluten free all-purpose flour
1 cup buttermilk, divided
3 eggs, slightly beaten
1/4 cup melted butter
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
4 heaping tablespoons strawberry jam (for swirl)
- Preheat oven to 400 degrees F. Add butter to a microwave safe bowl and melt.
- Beat three eggs slightly and add to melted butter. Set aside.
- In a large bowl add flour. Add sugar to the flour.Then pour 1/2 cup of remaining buttermilk into the flour and sugar blend, combining well until the mixture is thick.
- Add beaten egg and butter mixture as well as the remaining 1/2 cup buttermilk, to the buttermilk rue and mix well with a wire whisk. Pour in the and vanilla extract.
- Pour mixture into prepared pie crust.
- Dollop strawberry jam over mixture and swirl with a knife. Place on cookie sheet and bake for 60-65 or until custard is set.
- Remove from oven and cool on wire rack for 20 minutes. Serve chilled.