Buttermilk Streusel Pie
Kitchen Tested 
- Yield 8 to 10 servings
The crunchy brown sugar topping sprinkled over a reduced-fat custard pie is reminiscent of Crème Brûlée—minus all the effort.
Holly Clegg
Ingredients
- Pie:
- 2 -- eggs
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 3/4 cups buttermilk
- 1 teaspoon vanilla extract
- 1 -- (9-inch) unbaked pie shell
- Streusel Topping:
- 1/4 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325F.
- To prepare the pie: In mixing bowl, beat together all ingredients, pour into pie shell. Bake 30 minutes.
- Meanwhile, prepare the topping: In small bowl, mix together all ingredients until mixture is crumbly.
- After pie has baked 30 minutes, reduce oven temperature 300F, sprinkle top with Streusel topping, and continue baking 50 to 55 minutes or until set. Turn oven to broil and broil 2 minutes, watching carefully. Let stand 20 minutes before serving.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
