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Jarred’s Buttermilk Pie

Jerrad's Buttermilk PieJarred is a real-life chef, owns two restaurants (EAT new orleans and Vacherie) and makes our cooking look like little girls pestering their mothers in the kitchen… and wearing their heels. We were first privy to his cooking last Thanksgiving when his artichoke stuffing upstaged my food so much that I almost jumped on the counter, arched my back, and hissed at him like an alley cat.



Luckily, I refrained, and now he’s sharing his genius with us. In a time of year when an event like Thanksgiving is just one more stress and culinary juggling act, know that this recipe is a huge crowd pleaser and easy as… pie! That’s punny, y’all. 

Make this in a flash and spend the rest of your time focusing on other dishes, drinking, and/or hiding the good silver from Aunt Carol.

jarred’s buttermilk pie

  • 9″ pie crust, homemade or store bought
  • 1 cup sugar
  • 4 eggs
  • 1 stick unsalted butter, melted
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1 teaspoon lemon zest
  • vanilla ice cream or whipped cream, for serving
  • sliced almonds and amaretto, coconut, or chocolate chips (optional variations)

Preheat oven to 350 degrees.

Bake pie crust for 10 minutes. If a store-bought pie crust is good enough for a professional chef, it is good enough for us.

Meanwhile, in a large bowl, combine sugar, eggs, melted butted, buttermilk, lemon zest, and spices.

Pour into pie crust (add optional variations now) and bake for 35-40 minutes, or until the middle is set. Mine was still slightly jiggly but the edges started browning, so I took it out and it continued to firm up as it cooled.

Slice and top pieces with a scoop of ice cream or dollop of whipped cream for serving.



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