Silky, caramel custard pie spiked with a gentle heat, and different from anything you’ve had before. Try this Buttermilk & White Pepper Pie with Molasses.
You’re going to have to trust me here. Because I know this sounds like a really, really weird combination of flavors. But if you think about it, it’s not to dissimilar to when salted caramel first became a thing- it seemed like a terrible idea to combine sweet and savory until you tasted the depth of flavor and amazing balance that salt brings to sweet. Consider this pie much as you would the pairing of chili and chocolate, but with a taste you’ve likely never experienced before.
I’ve been meaning to make this pie for at least a year now, after getting inspired by a particularly delicious buttermilk pie experience. I started thinking about balancing the sweetness with something a little sassier than salt. In Australia, white pepper is a super common ingredient usually found in the pepper shakers of everyday cafes and restaurants, and I was surprised to find that it was a specialty ingredient here in the States. Definitely not impossible to find, but not all grocery stores carry it. White pepper is made from juvenile or hulled peppercorns, so doesn’t contain any of the darker outer shell. It’s fine and powdery texture has a much more subtle and gentle heat that black pepper.
Clearly, the best thing about dessert is eating it, but I also love how easy it is to prepare this pie. It’s as simple as whisking everything in one bowl, and baking. The most difficult task will be deciding if you want to serve it with whipped cream or vanilla ice cream!