Buttermilk Bourbon Pie

by Lee Anne Wong, Chef and Maker’s Mark® Cookbook Editor

Extra Notes:

This rich and buttery pie is similar to the Southern favorite, chess pie. The addition of Maker’s Mark® and buttermilk give it a smooth and tangy flavor. Enjoy cold with a dollop of whipped cream or crème fraiche.

Prep Time: 1-1/2 hours
Cook Time: 1 hour
Level: Easy

Serves 8–10

Recipe:

1/4 cup Maker’s Mark® Bourbon
1 recipe Pate Brisee
1-1/2 cups sugar
1-1/2 tablespoons cornmeal
1-1/2 tablespoons flour
1/2 teaspoon salt
1/2 cup buttermilk
3 large eggs
1 piece egg yolk
1/2 cup melted butter
1/2 teaspoon vanilla extract
1/2 teaspoon cider vinegar

Preheat the oven to 375°F. On a lightly floured work surface, roll out pie dough to 1/8 inch thick; place it in an 8-inch pie plate, and press into sides. Crimp as desired. Place in refrigerator to chill for 30 minutes.
Combine the sugar, cornmeal, flour and salt in a small bowl. Set aside.
In a large bowl, whisk together the remaining ingredients. Add the dry ingredients in and whisk until well blended. Pour the custard into the chilled pie shell.
Bake until the crust is golden brown and the center of the pie is set when touched, about 55-60 minutes. Transfer to a wire rack to cool before serving.

Pate Brisee

1/2 cup cold unsalted butter, cut into small dice
1-1/4 cups flour
1 teaspoon sugar
Pinch salt
1–3 tablespoons ice water

Mix the flour, sugar and salt together in a large bowl and then using your fingers or a pastry cutter, blend the butter into the flour until the mixture resembles a coarse meal.
Add the ice water and gently knead the dough until it just comes together (you do not want to over work the dough, it will become tough). Knead several times more until the dough is smooth. Wrap tightly in plastic wrap and place in the refrigerator for at least an hour to rest.