Pineapple Buttermilk Pie

Course Dessert, Pie

Cuisine American, Southern

Keyword buttermilk-pie-recipe, pineapple-buttermilk-pie

Prep Time 10

Cook Time 1 10

Cooling Time 2

Total Time 3 20

Servings pieces

Calories 489kcal

Author Melissa Sperka

Preheat the oven to 350°F. Place pie crust on a baking sheet. Set aside. (If frozen, there's no need to thaw.)
In a medium bowl use a whisk to sift together the sugar, flour, baking soda, salt and nutmeg.
In a separate large bowl using an electric mixer beat together buttermilk, butter, eggs, vanilla and lemon extracts until smooth. Add to the sifted dry ingredients. Whip on medium speed just until smooth. Mix in drained crushed pineapple by hand.
Pour the filling evenly into the pie shell and sprinkle the top with additional nutmeg.
Transfer to the preheated oven and bake for 1 hour to 1 hour 10 minutes or until the center is set when gently shaken. Check the edges of the pie around 40 minutes and cover with aluminum foil or a pie crust shield to prevent the edges from over browning.
Cool the pie completely on a wire cooling rack before cutting.
Serve with fruit or a dollop of whipped cream, if desired. Store chilled for up to 4 days.

- Lemon Extract: You can replace the lemon extract with lemon juice but it isn't as concentrated in flavor as lemon extract. Should you choose to do so, you may want to add fresh lemon zest to amp up the flavor.
- How Do You Parbake a Homemade Pie Crust? For this pineapple pie recipe, press a homemade pie crust into a deep dish pie pan. Dock the bottom using the tines of a fork. Cover with parchment or foil and fill with pie weights or dried beans. Bake in a preheated 375°F oven for 8-10 minutes, then proceed with the recipe.
- Crushed Pineapple: If you use pineapple packed in heavy syrup, reduce the sugar to 1 3/4 cups granulated sugar.
- Homemade Buttermilk: To each one cup of whole milk add one tablespoon of lemon juice or white vinegar. Let stand for 5-10 minutes then stir and proceed with the recipe.