Pumpkin, pecan, and apple are traditional Thanksgiving pies, but there are other pies worthy of the holiday. Chess, chocolate cream, butterscotch, and buttermilk are the Thanksgiving pies I gravitate towards to add diversity to a dessert table. When making a pie for guests unfamiliar with “other” pies I approach it with caution, easing them into something new without making them uncomfortable. A buttermilk pie usually achieves this goal. The creamy texture is similar to cheesecake with a zesty lemon flavor that cuts through the sweetness of the other holiday pies on their plate. This pie is simple to make and gets better the longer it chills in the refrigerator. Serve the pie plain, topped with whipped cream, or with warm sautéed cinnamon apples on top. 

Classic Buttermilk Pie
Makes one pie 

Ingredients
1 pie dough recipe, here
¾ cups sugar
3 tablespoons all-purpose flour
1 teaspoon salt
3 eggs
1 cup buttermilk
½ cup Greek yogurt or sour cream
½ cup unsalted butter, melted
1 tablespoon lemon zest
3 teaspoons fresh lemon juice
1 teaspoon vanilla extract 

Directions 

1. Remove one disk of pie dough from the refrigerator. On a well-floured work surface, roll out the dough into a circle about 12 inches in diameter and ⅛-inch thick. Place the dough in a 9-inch pie pan and press it gently into the bottom and sides of the pan. Evenly pleat the overhanging dough with your fingers to create a decorative edge, leaving a ¼-inch lip to allow for shrinkage. Refrigerate the pie shell for at least 30 minutes. 
2. Preheat the oven to 350 degrees. Line the pie shell with parchment paper filled with pie weights or dry beans, and blind bake for 35 minutes. Remove from the oven, then remove the weights and parchment paper. Using a pastry brush, egg wash all exposed surfaces of the pie shell. Return to the oven and bake for another 10 minutes, or until golden brown. 
3. Meanwhile, in a medium bowl whisk together sugar, flour, and salt. Add eggs and whisk until combined. 
4. Add the remaining ingredients and whisk vigorously until combined. 
5. When the pie shell is ready, remove from the oven, leaving the oven set at 350 degrees. Pour the buttermilk filling into the shell. 
6. Return to the oven and bake for 30 minutes, rotate, then bake for another 20-30 minutes or until the custard is just set and golden. When done, the edges of the custard will puff up a little and the center should still have a little wiggle in it. Cool on a wire rack for at least 2 hours. 
7. Serve at room temperature or chilled, topped with sautéed fruit or whipped cream. Store in the refrigerator wrapped in plastic wrap; pie will keep for 3 days.

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