WHITE CHOCOLATE CHIP BUTTERMILK PIE

White Chocolate Chip Buttermilk Pie image

This recipe was born out of frustration and desperation when I realized I had a gallon of buttermilk to use up and a school bake sale the next day. The nice part is it made 2 pies. The bad part is I had to bake them twice because we wolfed down the first 2 with chocolate whipped cream! The texture of the pie is phenomenal. With the white chocolate chips, orange zest, and blossom water, there is no buttermilk 'bite', just great flavor.

Provided by oz

Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes

Time 9h5m

Yield 16

Number Of Ingredients 11

Ingredients

1 (15 ounce) package prepared 9-inch pie crusts
1 ¼ cups white sugar
¼ cup all-purpose flour
1 tablespoon finely grated orange zest
2 cups buttermilk
5 large eggs, beaten
1 tablespoon orange blossom water
1 teaspoon vanilla extract
¼ cup butter
½ cup white chocolate chips
¼ teaspoon ground cinnamon, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts.
Parbake the crusts in the preheated oven for 8 to 10 minutes.
Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla.
Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated.
Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don't burn.
Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 33.1 g, Cholesterol 68.2 mg, Fat 14.8 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 5.7 g, Sodium 207 mg, Sugar 20.5 g