Sweet Corn Buttermilk Pie

(The Farm Stand Pie)

This pie has been floating around in my head for years now, and I was always so tempted to try it out while I owned the pie shop. I was always too nervous to actually add it to the menu because I think the idea of sweet corn in dessert form is still a little scary for some of the hard core “classic flavor lovers” out there.

While there is so much that I miss from those days, something that I am so excited about is the fact that I have so much more freedom to explore the ideas that I’ve got in this old brain of mine these days.

Like, for instance, this pie. I love it. It has everything that I love about summertime all together in a flakey crust. A buttery, rich sweet corn custard topped with homemade whipped cream, and fresh peaches and blackberries. It actually might not get any better for me.

Let me tell you how fun it is to have an idea, work through how to make it happen, and have it actually turn out right when you go to make it. There is truly nothing like letting your little creative light shine. I hope something here, even if it isn’t this pie in particular, inspires you to try out a new thing today. Whatever thing has been floating around in your head the way this Farm Stand Pie has been floating around in mine.

I’m soaking up the last full month of summer, and using all of the fresh ingredients that I can while they’re still here. This pie was just a perfect member of that sunshine inspired club.

So, give this one a shot and let me know what you think! She’s so simple and unique, I don’t know how you couldn’t love her.

With love,

Your Baker, Hannah

---

Convinced it’s time for some homemade buttermilk pie? Here’s a grocery list of everything you’re gonna need!

Ingredients for Sweet Corn Buttermilk Pie:

• No-Fail Pie Crust (recipe here: https://www.dearoldbakehouse.com/pie-101/no-fail-pie-crust-for-beginners)

• Sweet Corn

• Buttermilk

• Butter

• Granulated Sugar

• Molasses

• All Purpose Flour

• Eggs

• Vanilla Extract

• Salt

• Peach

• Fresh Blackberries

Ingredient Substitutions:

• Sweet Corn: If fresh sweet corn isn’t available, you can use frozen or canned sweet corn. Just make sure to thaw and drain them thoroughly.

• Buttermilk: No buttermilk on hand? You can make your own by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5 minutes.

• Molasses: You can substitute molasses with dark corn syrup, honey, or maple syrup, although it might slightly alter the flavor.

• Granulated Sugar: If you prefer a less processed option, coconut sugar or light brown sugar can be used as substitutes.

• Peach: If peaches are out of season, nectarines or apricots would work nicely. Frozen fruit could also be used, but make sure to drain excess liquid.

What Tools Do You Need for Sweet Corn Buttermilk Pie?

Click the links below to shop for any kitchen tools you may be missing from your collection!

(These links are affiliate links, and if you decide to make a purchase, I will be granted a small commission at no extra cost to you. I’ll always be thankful for your support!)

• 9-inch pie dish

• Mixing bowls (small, medium, large)

• Electric hand mixer

• Immersion blender

• Cheesecloth (for straining corn mixture)

• Knife

• Rolling pin

• Measuring cups and spoons

Shop My Kitchen Tools Here:

Step-by-Step Summary for Baking Homemade Buttermilk Pie:

To start, cut your peaches, add your blackberries and sugar, and warm them up on the stovetop to make your fruit filling.

Next, make your No-Fail Pie Crust and par-bake it at 400°F for 10-12 minutes, then lower the oven temperature to 375°F.

For the filling, blend fresh sweet corn kernels with buttermilk until smooth using an immersion blender. After blending, strain the mixture through a cheesecloth to remove solids.

Next, in a large mixing bowl, combine butter, granulated sugar, and molasses, and mix until creamy. Add eggs one at a time, followed by flour, vanilla, and a pinch of salt. Gradually incorporate the corn-infused buttermilk into the mixture.

Once the filling is fully combined, pour it into the pre-baked pie crust and bake for 30-40 minutes until the center is slightly jiggly. Let the pie cool for 1 hour, then refrigerate for 3 hours to fully set. Top each slice with whipped cream and macerated peaches and blackberries for the perfect finishing touch!

FAQs About Making Homemade Pie Crust:

Q: Can I make the pie crust ahead of time?
A: Yes! You can make your pie crust up to 2 months in advance and freeze it. Just wrap it tightly in plastic wrap and place it in the freezer until you’re ready to use it.

Q: How do I prevent my pie crust from shrinking during par-baking?
A: To prevent shrinkage, make sure to chill your dough after rolling it out and before placing it in the oven. Using pie weights when par-baking can also help.

Q: Can I use store-bought pie crust?
A: Absolutely! While homemade pie crust gives the best flavor and texture, a high-quality store-bought crust works well in a pinch.

Tips for Achieving the Silkiest Sweet Corn Buttermilk Filling:

• Blend Thoroughly: Use an immersion blender to ensure the sweet corn and buttermilk are fully combined. You’re aiming for the smoothest texture possible, though it’s fine if there are small grainy pieces of corn.

• Strain Carefully: Don’t skip straining the corn mixture through a cheesecloth. This step removes solids that could cause a grainy texture in the final filling.

• Incorporate the Buttermilk Slowly: When adding the corn-infused buttermilk into the butter and egg mixture, pour it in gradually to avoid curdling.

How to Prevent Your Buttermilk Filling from Overbaking:

• Watch the Bake Time: Keep a close eye on your pie after 30 minutes of baking. The filling should be just set with a slightly jiggly center. If it’s fully solid, it’s overbaked.

• Tent with Foil: If the top of your pie is browning too quickly, loosely tent it with foil to allow the center to cook without overcooking the top.

• Avoid Opening the Oven Door: Opening the oven too frequently can cause temperature fluctuations, leading to uneven baking. Check on the pie through the window if possible.

How to Store Your Baked Pie:

• Short-Term Storage: After baking and cooling, the pie can be stored in the fridge for up to 3 days. Make sure it’s covered with plastic wrap or foil to prevent it from drying out.

• Freezing the Pie: To freeze the pie, wrap it tightly in plastic wrap, then in aluminum foil. Store it in the freezer for up to 3 months. When ready to serve, thaw it in the fridge overnight. Avoid freezing with the fruit topping, as fresh fruit can become mushy after thawing.

Recipe for Sweet Corn Buttermilk Pie:

Print

With ImageWithout Image

Sweet Corn Buttermilk Pie

Yield: 8-10

Author: Hannah Eaton - Dear Old Bakehouse

Prep time: 45 MinCook time: 40 MinInactive time: 4 HourTotal time: 5 H & 25 M

Cook modePrevent screen from turning off

Ingredients

For the Pie Crust:

• One No-Fail Pie Crust (Use my recipe here: https://www.dearoldbakehouse.com/pie-101/no-fail-pie-crust-for-beginners)

For the Buttermilk Filling:

• 1 Large Ear of Sweet Corn
• 1 Cup Buttermilk
• 1 Stick Butter (Room Temperature)
• 1 1/2 Cups Granulated Sugar
• 2 Tablespoons Molasses
• 1/4 Cup All Purpose Flour
• 3 Large Eggs
• 2 teaspoons Vanilla Extract
• Pinch of Salt

For the Fruit Topping:

• 1 Large, Ripe Peach
• 8 oz. Fresh Blackberries
• 1/2 Cup Sugar

Instructions

To Make the Fruit Topping:

1. Wash your fruits, and peel your peach. Slice the peach into thin, half-moon shapes.
2. In a small bowl, lightly smash your blackberries and add your peaches. Cover the fruit with your sugar, and stir well until the fruits begin to release their juices.
3. Cover the bowl, and set it in the fridge to allow the fruit to continue softening.
4. Allow them to sit in the fridge for at least 2 hours before serving.

To Make the Pie:

1. To start, pre-heat your oven to 400 degrees F and make your No-Fail Pie Crust (use my recipe here: https://www.dearoldbakehouse.com/pie-101/no-fail-pie-crust-for-beginners). Par-Bake your crust at 400 degrees for 10-12 minutes, until most of the moisture has been driven out of the crust, but it is not completely baked. Once par-baked, remove your crust from the oven and set aside. Reduce your oven temperature to 375 degrees F.
2. To make your filling, start by cutting all of the kernels off of your ear of sweet corn and placing them into a medium bowl. Add in your buttermilk and, using an immersion blender, blend the corn and buttermilk together until it is smooth. (There will still be grainy bits of corn left, but should be broken down as much as possible.)
3. Once the corn and buttermilk have been blended, strain the mixture through a cheesecloth into a small bowl, making sure to catch the corn solids and allowing the buttermilk to drain into the bowl. Set the bowl aside.
4. In a large mixing bowl, add your butter, sugar, and molasses, and mix on high using an electric hand mixer until they have fully combined.
5. Once combined, mix in your eggs one at a time until a smooth mixture forms.
6. Next, add in your flour and mix well until it has been fully combined and no lumps remain. Add in your vanilla and salt and stir to combine.
7. Next, take the corn-infused buttermilk, and slowly whisk it into your butter and egg mixture until it has been fully combined and the mixture is smooth.
8. Once the filling is ready, pour it into your par-baked pie crust, and place it in the oven to bake for 30-40 minutes. The pie should be just set with a slightly jiggly center.
9. Once baked, remove your pie from the oven and allow it to cool for 1 hour at room temperature before placing it in the fridge to set for 3 hours.
10. Once set, remove your pie from the fridge and top with fresh whipped cream and slice. Add your macerated peaches and blackberries to each slice, and enjoy!

www.dearoldbakehouse.com

buttermilk pie, sweet corn, peaches, blackberries, sweet corn dessert

dessert

Get the Tools You Need Here: