Put that ground venison to more creative use with these fluffy, buttery, savory venison kolaches.
Buttermilk & White Pepper Pie with Molasses
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!
Buttermilk & White Pepper Pie with Molasses recipe
- 1 9" pie crust
- 1 cup buttermilk, divided
- 1.5 c sugar
- 3 tbsp flour
- 3 eggs
- 2 tbsp molasses
- 1 tsp vanilla
- 1/4 tsp allspice or five spice
- 1/4 tsp white pepper
- 1/4 cup salted butter, melted
- Preheat an oven to 425f.
- Lay the pie crust in a glass or metal pie tin, and crimp edges.
- In a bowl place sugar, flour and half the buttermilk, and whisk.
- Add eggs, molasses and remaining buttermilk, whisk again.
- Add vanilla, allspice, pepper and melted butter, whisk a final time.
- Pour the mixture into the pie crust, and place in hot oven. Cook for 10 minutes then reduce heat to 350f. Cook a further 35-45 minutes until pie is fully set.
Want to request a recipe?
When a whole turkey is just too much, try the breast instead. Try this recipe for Cranberry-Glazed Smoked Turkey Breast.
Adventurous carnivores won't just settle for regular 'ol turkey this holiday season, so why not try this incredible charcoal roasted goose recipe?