Whiskey Buttermilk Pie with Blackberry Compote
Whiskey buttermilk pie is silky smooth.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Servings: 6
Author: Angela Roberts
- 1 unbaked pie crust
- 1 stick butter
- 3 large eggs
- 1 cup granulated sugar
- 1/ 4 cup all-purpose flour
- 1 cup buttermilk
- 1 generous teaspoon real vanilla extract
- Pinch of fine-grain sea salt
- 1 tablespoon bourbon
- Pinch of orange zest
Blackberry Compote Ingredients
- 4 cups of fresh or frozen blackberries
- 1 cup sugar
- 1 cinnamon stick
- dash lemon zest
- 1/4 teaspoon sea salt
- 1 tablespoon instant tapioca for thickening
Preheat oven to 350 degrees.
Melt butter. Set aside.
Beat eggs, sugar and flour until smooth. I place in either my Vitamix or blender. Add buttermilk, vanilla, bourbon, orange zest, melted butter and mix thoroughly.
Pour into an unbaked pie shell until the edges puff up and are firm about 30-40 minutes, 20 minutes for a tart.
Blackberry Compote Instructions
Place blackberries in large saucepan with enough water to be two inches.
Simmer on low stirring from time to time until sugar has melted and liquid has evaporated, about 30-40 minutes.