Buttermilk pie is a classic Southern dessert, and caramel sauce is just delicious! So we’re combining the two and cooking it all on the grill!
If you’ve never had buttermilk pie, think of a mildly lemony custard. Like lemon bars, but not so “in your face” with the lemon flavor. Downright mouthwatering!
While making this dessert for a large group, recently, I learned that you can in fact make the custard ahead of time. I mixed it up the night before I wanted to bake the pies, and when I came back the next morning I found that the mixture had separated overnight. I was worried that I’d ruined the whole batch, but with a little whisking it baked up just fine.
A cast iron skillet, or a simple pie pan works great!
Don’t worry if you check on your pie half way through the bake and find it almost frothy. As the custard bakes it creates a really interesting texture on the top. The froth will settle and you’ll be left with something like what you see below.
Combine the sugar, flour and salt in a small bowl. Whisk to combine.
Whisk the eggs in a medium size bowl. Add the sugar mixture. Whisk to combine. Add the melter butter, lemon juice and lemon zest and whisk. Add the buttermilk and bourbon and whisk to combine.
Pour filling into the unbaked piecrust and transfer to the cooker. Bake until lightly browned on top and the custard has set, about one hour.
Cool the pie to room temperature.
To make the salted caramel, bring the sugar, corn syrup and salt to a boil in a small skillet. Boil until the sugar darkens to a caramel color. Remove from heat, add cream and bourbon and stir until smooth. Add butter pats and stir. Allow to cool slightly before pouring over the top of the pie.
Pour the caramel over the pie and chill to set.