Lemon Buttermilk Blender Pie
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Makes 1, 9 inch pie | Prep: 5 min | Bake: 30 min | Oven: 350°
INGREDIENTS
1 Recipe Basic Pie Dough
For the Filling
1 ½ cups granulated sugar
2 tablespoons all purpose flour
4 whole eggs
1 whole lemon, washed, top, bottom and seeds removed
1 teaspoon vanilla bean paste or extract
1 cup buttermilk
1 small pinch salt
For the Whipped Topping
½ cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla or vanilla bean paste
½ teaspoon lemon zest
To Garnish
12 small lemon wedges (3 thinly sliced wheels, each cut into 4 pieces)
INSTRUCTIONS
Prepare pie crust
Roll your crust out, then blind bake it in the pie tin for about 25 minutes at 350°. You want the edges slightly brown and the bottom of the crust to be completely cooked, but still slightly pale.
Make your filling
Place all the ingredients into a blender then blend on high for at least 1 minute, or until everything is super smooth. Pour the lemon mixture into the prepared pie crust and bake in the 350° oven for roughly 25-30 minutes, or just until the middle is still wobbly, but not liquidy. Remove from the oven then cool completely to room temp on the counter before placing in the fridge to chill completely.
Make the whipped topping
In a medium bowl, combine the cream, powdered sugar, vanilla and zest. whisk vigorously until stiff peaks are formed and it holds its shape well.
Finish the pie
Once the pie is totally chilled, plop all the whipped topping on top, then use a knife or offset spatula to smooth it over. Finish the pie by placing the lemon wedges around the perimeter. Cut into wedges and serve well chilled.
