White Christmas Buttermilk Pie

White Christmas Buttermilk Pie

David Venable

Prep Time: 25 minutes

Serves: 10

Ingredients

  • 2 (14.1-oz) boxes of pie dough
  • 3 large eggs, room temperature
  • 1-1/3 cups sugar
  • 1/2 cup butter, melted and cooled
  • 3 Tbsp a/p flour
  • 1 cup buttermilk
  • 1-1/2 Tbsp lemon juice
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 2 cup whipped topping
  • 1/3 cup shredded coconut
  • 1 Tbsp sanding/sparkling sugar

Preparation

Preheat the oven to 350°F. Unroll both pie doughs and brush a small amount of water on one. Place the other one on top and roll it out about 2” more on all sides. Put into your 9" pie dish and gently press down the dough around the inside of the pie dish. Tuck the sides underneath the rim and make indents with your fingers. Put the pie dough in the freezer for 1 to 2 hours.

Place the eggs in the bowl of a stand mixer and mix using the whisk attachment for one minute until foamy. Slowly add sugar and mix to combine. Add remaining ingredients and mix until it is a smooth consistency. Pour filling into the frozen pie crust.

Bake for about 40 minutes, until the pie is set and golden in color. The center will still slightly jiggle.

Combine the coconut and sanding sugar in the food processor and process for about 2 to 3 minutes until it looks like snow.

Once the pie has cooled completely, spread the whipped topping over the pie and garnish with the coconut snow.

Cook's Notes

This pie may be made a day ahead of time and it will set up nicely in the refrigerator. Just garnish it with your coconut snow right before serving.

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