White Chocolate Chip Buttermilk Pie with Cinnamon Dusting

White Chocolate Chip Buttermilk Pie with Cinnamon Dusting

Made  times
oz 4

"This recipe was born out of frustration and desperation when I realized I had a gallon of Buttermilk to use up and a school Bake Sale the next day. The nice part is it made 2 pies. The bad part is I had to bake them twice because we ate all of the first 2!"
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16 servings yields 2 - 9" pies
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  1. Prebake the crusts for 8-10 minutes at 350ºF (175ºC).
  2. In a mixing bowl combine sugar, flour and orange zest.
  3. Add in the buttermilk, beaten eggs, vanilla and orange blossom water.
  4. Melt the butter over low heat.
  5. Add to buttermilk mixture and mix until well incorporated.
  6. Sprinkle the white chocolate chips into the bottom of each crust in a single layer.
  7. Divide and pour the filling into the pie crusts.
  8. Sprinkle the top of the pie lightly with ground cinnamon.
  9. (I just put some ground cinnamon in my hand and lightly blow it over the top of the pie for easy, even coverage.)
  10. Bake at 350ºF (175ºC) for 35 - 40 minutes or until filling sets, covering the edge so the crust doesn't burn.
  11. Allow pies to cool and then refrigerate overnight.
  12. Serve chilled for best flavor.