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!
Category
Dessert
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
1 hour 20 minutes
Calories
503
Grill up something special with our Buttermilk Caramel Pie! Enjoy the classic Southern dessert with a creamy, caramel twist, cooked to perfection on your grill. Indulge your senses and treat yourself to a flavorful masterpiece!
Ingredients
- 1 pie crust
- 1 1/2 cups sugar
- 1/4 cup all purpose flour
- 1/2 tsp kosher salt
- 3 large eggs, room temp
- 4 tbsp unsalted butter, melted
- 1/4 tsp grated lemon zest
- 2 tsp lemon juice
- 3/4 cup buttermilk
- 1 tbsp bourbon
- 1/2 cup white sugar
- 1/4 cup light corn syrup
- 3/4 tsp kosher salt
- 1/4 cup heavy cream
- 2 tsp bourbon
- 1 1/2 tbsp unsalted butter
For the salted caramel:
Directions
- Preheat your Yoder Smokers YS640 pellet smoker to 350°F. Place the piecrust in a Lodge Logic 10" cast iron skillet. Place in the refrigerator.
- 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 melted 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.
Nutrition
Nutrition
- Serving Size
- 10.38 oz
- per serving
- Calories
- 503
Amount/Serving % Daily Value
- Carbs
- 81 grams
- Protein
- 5 grams
- Fat
- 19 grams
- Sodium
- 644 milligrams
