Texas Twister Buttermilk Pie

Photo by: aargersi

by aargersi

over 2 years ago

This recipe was entered in the contest for Your Best Spicy Recipe.

There are really two parts to the story behind this pie.
PART 1: eons ago, when Unicorns roamed the earth and I was in college, I waited tables at a place called Threadgill's - Home Cookin'. One of the desserts was (and still is) buttermilk pie, which I never took a liking too because I found it to be sweet - just SWEET and nothing else. So I never ate it.

PART 2: Fast forward to the present. I know I want to make something sweet for spicy week, I know I do NOT want to go back to the store, so I start rooting around in the pantry and fridge. One thing we almost always have is buttermilk. And of course I have chilis galore and so ... this idea started formulating ... what if there were more to the buttermilk pie than just sweet? And so ... a pie is born. And it is good

Serves 1 pie

  • 3 red fresno peppers
  • 4 jalapenos
  • 1 and 1/2 cup sugar
  • 1/2 cup superfine sugar (you can make this in a food processor or blender if you don't feel like buying it - just whiz regular sugar!)
  • 1/2 cup water
  • 1 1/2 cup AP flour
  • 1 cup unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground chili (NOT chili powder with other stuff in it too - my sister sent me some sundried chili from New Mexico that is AMAZING - but ground ancho will work fine - there are a bunch of kinds on line too)
  • 1 cup buttermilk
  • 4 eggs
  • 2 teaspoons lime zest
  • 2 teaspoons lime juice
  1. Make the sugared pepper rings: bring 1/2 cup sugar and 1/2 cup water to a simmer, then turn off the heat. Core and seed the fresnos, core and seed 3 of the jalapenos. Slice them into thin rings and put them in the simple syrup. Let them soak for a half hour. Strain them out - SAVE THE SYRUP! shake them pretty dry, then gently toss them in the superfine sugar. Spread them out on a sheet pan covered with parchment to dry for several hours or over night. Put the syrup in the fridge.
  2. Make the pie crust: cut half the butter up and put it in the freezer for about a half hour. Put 1 cup plus 2 tbs flour in your food processor, add the salt, chili powder and butter. Pulse a few times to blend. Add 1 tbs of your spicy simple syrup and pulse, then add ice water 1 tbs at a time and pulse until the dough just comes together. Pat the dough into a disc, wrap in plastic, and into the fridge for a half hour.
  3. Heat the oven to 350. Flour your rolling surface and roll the dough out to fit a standard 10" pie plate. Lay the crust into the pie plate and trim the edges (Amanda and Merrill have a video the shows rolling and trimming here on Food52) then pierce it a few times with a fork. Lay a sheet of parchment across and add pie weights or rice and beans. Put it on a cookie sheet (this makes moving it in and out of the oven a LOT easier plus the pie is a buttery sucker and will drip a little) and bake for 10 minutes, then remove the weights and bake 5 more minutes.
  4. Meanwhile make the filling. Melt the rest of the butter, and finely mince the other jalapeno - no seeds please! Beat the buttermilk, eggs, 1 tbs flour and remaining cup of sugar. Add 1 teaspoon of the minced jalapeno, the melted butter, and lime juice and zest and mix.
  5. Now, pour the mixture into your pie crust, and use a pastry brush to get the butter remnants from the pan you melted it in and brush the edges of the crust. Bake until the custard is set - 30-35 minutes. Cool completely, adorn with your sugared pepper rings, and enjoy! Sharing with neighbors is always nice ....

Nutrition Info:


  • 1491 calories
  • 28g total fat
  • 12g saturated fat
  • 599mg cholesterol
  • 1649mg sodium
  • 263g carbohydrate (8g dietary fiber, 113g sugar)
  • 48g protein


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