Buttermilk Pie with Maple-Coffee Custard Sauce

If you haven’t ever had buttermilk pie, there’s a big hole in your life that you don’t even know is there. Seriously.

Normally I hate things that are sweet for sweet’s sake — stuff like sugar pie, butter tarts, marshmallow fluff… kinda yuck, cuz they just taste like sugar.

Ohh, but buttermilk pie — you’re not like the rest of them. Sure, you’re rich and sweet, but you balance well because you taste like tangy, delicious vanilla and you get along fabulously with fresh fruit and sauces.

The trick to making out-of-this-world buttermilk pie is simple: use the bestest, most freshest, high-quality ingredients you can get. Fool proof!

Do like I did, an spend a little extra cash on the buttermilk that comes in the old fashioned bottle that I you might have to pay a whole dollar deposit on — yeah, a whole buck for a bottle deposit! Sheesh!

Anyways. Buttermilk pie can be loaded with fresh berries in the middle (buttermilk + raspberries + coffee, anyone?) or served as sauce on top, but berries are out of season, so I was inspired to do things a little different.

Different, as in: maple-coffee custard sauce. Hell, yes — maple does for coffee what coffee does for chocolate!

I mean, buttermilk pie is great and all, but the real star of this show was the sauce on top. No joke! I wasn’t expecting this to happen, but maple-coffee custard totally stole the spotlight this time.

If nothing else, make the custard sauce. Eat it with ice cream. Whatever. You just gotta!

Buttermilk Pie with Maple-Coffee Custard Sauce

*from Panache on Rose Hill via Joy the Baker and Bon Appétit


Buttermilk Pie

  • 3 large eggs
  • 1 cup white sugar
  • 1/4 teaspoon of salt
  • 2 tablespoons all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 unbaked pie shell

Maple-Coffee Custard Sauce

  • 3 large egg yolks
  • 1 tablespoon white sugar
  • 1 cup whipping cream (unwhipped)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon instant coffee
  • 1/2 teaspoon finely ground espresso


Preheat your oven to 325°F (or 160°C). Prepare a pie shell and store it in the freezer until ready to fill and bake.

Sift together the sugar, salt, and flour. Set aside.

In a large bowl, lightly beat the egg yolks until just combined. Stir in the sugar + salt + flour mixture and whisk until smooth.

Add the melted butter to the bowl, and whisk until the butter is completely incorporated.

Add the buttermilk and vanilla extract to the bowl, then whisk until smooth again.

Fill the prepared pie shell and bake for 60 ~ 70 minutes, or until the custard around the sides of the pie is firmly set and the custard in the middle only jiggles a little when gently shaken.

Remove from the oven and let cool before cutting. Cover and refrigerate any uneaten pie.


Separate the egg yolks from the whites while the eggs are cold (it’s just easier this way) then allow the yolks 30 minutes to come to room temperature.

Beat the egg yolks with 1 tablespoon sugar, until the sugar is completely dissolved and the yolks are smooth and creamy.

In a sauce pan over medium-low heat, bring the whip cream and vanilla extract to a simmer.

Pour about 1/4 of the heated whip cream into the beaten yolks and sugar, whisking vigorously the entire time. This helps to “temper” the eggs and keep them from cooking prematurely.

Slowly pour the rest of the heated whip cream into the egg yolks, whisking the entire time.

Return the yolk and cream mixture to the stove top heat and add the maple syrup.

Cook the mixture, stirring constantly, for approximately 5 minutes, or until it becomes thick and easily coats the back of a spoon — do not boil it!

Remove the custard from the heat and immediately pour it through a strainer to remove all the gross eggy bits.

Stir in the instant coffee crystals and ground espresso, then refrigerate for about 1 hour, stirring every 10 minutes or so.

Use right away, or store in an airtight container refrigerate for up to 2 days.

While this custard sauce is amazingly delicious with rich, tangy buttermilk pie, it would also taste awesome over ice cream, pound cake, or fresh fruit!

It lasts for 2 days in the fridge, but I seriously doubt it’ll be around that long! Yum!

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