Strawberry Swirl Buttermilk Pie|Visual Recipe Tutorial

Summer is all about fun, sun, strawberries, and cool simple desserts. This Strawberry Swirl Buttermilk Pie fits the latter to a T. This pie can be eaten as is, but it’s best served chilled with sliced strawberries and whipped cream. So beautiful and I can’t pretend that that doesn’t mean a thing to me.

BE. SIMPLE. BE.BEAUTIFUL 🙂

Watch the Youtube video (above) then follow each step of the recipe through the photos.

Ingredients

Buttermilk Custard
1 gluten free pie crust (Wholly Gluten Free)
1 1/2 cup granulated sugar
3 tablespoons gluten free all-purpose flour
1 cup buttermilk, divided
3 eggs, slightly beaten
1/4 cup melted butter
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
4 tablespoons strawberry jam (for swirl)

Preparation

STEP I:

Pre-heat oven to 400 degrees. Add butter to a microwave safe bowl and melt.

STEP 2:

Beat three eggs slightly and add to melted butter.  Set aside.

STEP 3:

In a large bowl, add flour. Add the sugar to the flour.

STEP 4:

Then pour 1/2 cup of remaining buttermilk into the flour and sugar blend, combining well until the mixture is thick.

STEP 5:

Add beaten egg an butter mixture and the remaining 1/2 cup buttermilk to the buttermilk rue and mix well with a wire whisk.

STEP 6:

Pour in the and vanilla extract.

STEP 7:

Pour mixture into prepared pie crust.

 

STEP 8:

Dollop strawberry jam over mixture and swirl with a knife. Place on cookie sheet and bake for 60-65 or until custard is set.

STEP 9:

Remove from oven and cool on wire rack for 20 minutes. Serve chilled.

Strawberry Buttermilk Pie|Full Recipe

Buttermilk Custard
1 gluten free pie crust (Wholly Gluten Free)
1 1/2 cup granulated sugar
3 tablespoon gluten free all-purpose flour
1 cup buttermilk, divided
3 eggs, slightly beaten
1/4 cup melted butter
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
4 heaping tablespoons strawberry jam (for swirl)

  1. Preheat oven to 400 degrees F. Add butter to a microwave safe bowl and melt.
  2. Beat three eggs slightly and add to melted butter.  Set aside.
  3. In a large bowl add flour. Add sugar to the flour.Then pour 1/2 cup of remaining buttermilk into the flour and sugar blend, combining well until the mixture is thick.
  4. Add beaten egg and butter mixture as well as the remaining 1/2 cup buttermilk, to the buttermilk rue and mix well with a wire whisk. Pour in the and vanilla extract.
  5. Pour mixture into prepared pie crust.
  6. Dollop strawberry jam over mixture and swirl with a knife. Place on cookie sheet and bake for 60-65 or until custard is set.
  7. Remove from oven and cool on wire rack for 20 minutes. Serve chilled.
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