Buttermilk Pie with Gingersnap Crumb Crust

Indulge in the irresistible charm of this Buttermilk Pie with Gingersnap Crumb Crust—a modern twist on a classic Southern dessert. This recipe features a boldly spiced gingersnap crumb crust, perfectly crunchy and aromatic, that provides the ideal foundation for the creamy, tangy buttermilk filling. The custard-like interior is delicately flavored with vanilla, a hint of lemon, and optional nutmeg for added warmth. Baked to golden perfection, this pie strikes a balance between sweet and tangy, with the gingersnap crust adding a delightful depth of flavor. Perfect for holidays, dinner parties, or simply treating yourself, serve this chilled or at room temperature for a crowd-pleasing dessert that’s as easy to make as it is to love.

Nutriscore Rating: 35/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups Gingersnap cookies, crushed
• 6 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar (for crust)
• 1.5 cups Granulated sugar
• 1.5 tablespoons All-purpose flour
• 0.5 cup Unsalted butter, melted
• 1 cup Buttermilk
• 3 Large eggs
• 2 teaspoons Vanilla extract
• 1 tablespoon Lemon juice
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground nutmeg (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium mixing bowl, combine the crushed gingersnap cookies, 6 tablespoons of melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.

Step 3

Press the gingersnap mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a glass or measuring cup to compact it evenly.

Step 4

Bake the crust in the preheated oven for 8-10 minutes, or until it is slightly firm. Remove and let it cool while preparing the filling.

Step 5

In a large mixing bowl, whisk together 1.5 cups of granulated sugar and 1.5 tablespoons of all-purpose flour until combined.

Step 6

Add 1/2 cup melted butter, buttermilk, eggs, vanilla extract, lemon juice, and salt to the sugar and flour mixture. Whisk until smooth and well combined.

Step 7

Pour the buttermilk filling into the cooled gingersnap crust, spreading it out evenly.

Step 8

Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and slightly golden brown on top. The center should only jiggle slightly when shaken gently.

Step 9

Remove the pie from the oven and let it cool to room temperature. Optionally, sprinkle with a light dusting of ground nutmeg for garnish.

Step 10

Refrigerate the pie for at least 2 hours before slicing and serving. Serve chilled or at room temperature, and enjoy!

Nutrition Facts

Serving size	(1260.0g)

Amount per serving	% Daily Value*
Calories	4338.2

Total Fat 228.8g	0%
Saturated Fat 123.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1029.2mg	0%
Sodium 2072.2mg	0%
Total Carbohydrate 551.5g	0%
Dietary Fiber 5.6g	0%
Total Sugars 438.8g
Protein 38.8g	0%

Vitamin D 246.9IU	0%
Calcium 513.6mg	0%
Iron 8.7mg	0%
Potassium 1129.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 3.5%

Carbs: 49.9%