White Chocolate Chip Buttermilk Pie

Name: White Chocolate Chip Buttermilk Pie
Prep time: 20 min
Cook time: 45 min
Total time: 545 min
Ingredients: 1 (15 ounce) package prepared 9-inch pie crusts; 1.25 cups white sugar; 0.25 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; 0.25 cup butter; 0.5 cup white chocolate chips; 0.25 teaspoon ground cinnamon, or to taste

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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.

Recipe by oz

Published on June 19, 2020

Prep Time:

20 mins

Cook Time:

45 mins

Additional Time:

8 hrs

Total Time:

9 hrs 5 mins

Servings:

16

Yield:

2 9-inch pies

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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

Directions

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.

Cook's Note:

Substitute orange juice for the orange blossom water, if desired.

Nutrition Facts (per serving)

284	Calories
15g	Fat
33g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 284
% Daily Value *
Total Fat 15g	19%
Saturated Fat 6g	29%
Cholesterol 68mg	23%
Sodium 207mg	9%
Total Carbohydrate 33g	12%
Dietary Fiber 1g	4%
Total Sugars 21g
Protein 5g
Vitamin C 1mg	4%
Calcium 64mg	5%
Iron 1mg	6%
Potassium 87mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.