Lemon-buttermilk cream pie is fresh and tangy from the citrus and the buttermilk, creamy and a bit less sweet.
This lemon-buttermilk cream pie is inspired by one of my favorite ice creams I ate one summer long and still love. Growing up there had been a period of ice pops which would color my tongue and give me painful brain freeze. And then the summer with this cursed push-up ice. The damn thing would break at the bottom because I would push as hard as I could before the ice cream melted to slide up easily. I spend the whole summer with sticky fingers but I loved the ice cream and could never wait. There had been a few more obsessions about ice cream but these are the only ones that stick out besides chocolate (eternal love). However, the lemon-buttermilk ice cream was special to me and the best you could get on a warm and sunny day and it’s about time to put those flavors into a cookie crust and make a pie.
lemon-buttermilk cream pie
I used gluten-free cookies for the crust and that’s why it came out bit crumbly but still ok. You can use whatever cookies you like as long they are crunchy. The filling is good old tangy buttermilk with lemon juice and whipped cream to make it creamy. I used only honey as a sweetener and no additional refined sugar (besides what in the cookies). And I also used gelatine to make sure the pie keeps its shape well at any occasion that makes it perfect to prepare a day ahead and to bring along to the next brunch or dinner dessert.
Actually, I never had a disaster when using gelatine however if I get to pick between a recipe with or without I would go gel-free for no good reason. I could give myself the challenge-your-fears speech or just wave with a big piece of this lemon-buttermilk cream pie as a reward and guess which of those two self-implanted psycho tricks did work out at the end? Here is a clue: coffee is in the making and my taste buds are jumping in anticipation.
- for a 9-inch pie pan:
- 150 g / 5 ¼ oz. graham or vanilla wafer cookies (GF if necessary)
- 1 teaspoon finely grated lemon zest
- 85 g / 6 tablespoons unsalted butter, melted
- for the filling:
- 120 ml / ½ cup lemon juice
- 2 tablespoons unflavored gelatin (2 envelopes)
- 355 ml / 1 ½ cups buttermilk
- 120 ml / ½ cup honey
- 235 ml / 1 cup heavy whipping cream
- preheat oven to 175 C / 350 degrees.
- Process cookies and sugar in food processor until crumbly. Reserve 2 tablespoons of cookie mixture for garnish, set aside. Add melted butter and mix.
- Press mixture firmly and evenly against bottom and side of 9-inch pie pan. Bake 10 minutes. Let cool.
- In a small saucepan, sprinkle gelatin over the lemon juice. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Add buttermilk, and honey and whisk well. Let cool.
- Add cream into a bowl and beat on high until stiff peaks form. Using a spatula carefully fold the whipped cream into the buttermilk mixture. Pour the filling into pie crust.
- Chill in refrigerator until firm (takes 2-3 hours). Sprinkle with cookie crumbs just before serving. Enjoy!