PAULA'S SPICED BUTTERMILK PIE

PIE:

1/2 of (14.1 oz) pkg refrigerated piecrusts

1 1/2 cups granulated sugar

3Tbsp. all-purpose flour

1/2 tsp pumpkin pie spice

1/4 tsp kosher salt

3/4 cup whole buttermilk, at room temperature

1/4 cup unsalted butter, melted, slightly cooled

3 eggs

1/2 tsp vanilla extract

TOPPING

3/4 cup heavy cream, cold

1/3 cup whole buttermilk, cold

1/4 cup confectioners' sugar

1/2 tsp vanilla extract

1/8 tsp kosher salt

Position oven rack in lower third of the oven. 

Preheat oven to 425 degrees.

On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie pan, pressing into the bottom and up the sides. Fold edges under; crimp as desired. Chill for 30 minutes.

Line the crust with parchment paper and add pie weights. Bake for 10 minutes, remove the weights and parchment paper. Transfer to a wire rack to cool. Leave oven on.

In a large bowl, whisk together the granulated sugar, flour, pie spice and salt. Whisk in the buttermilk, butter, eggs, and vanilla extract. Pour into the crust and bake 10 minutes. Reduce temperature to 375, bake 25-30 minutes or until the center is set. Tent with foil if browning too quickly. Transfer to a wire rack and allow to cool.

Make topping: With a hand mixer on high speed, beat the cream, buttermilk and confectioners' sugar with the vanilla and salt. Beat until soft peaks form, about 2 to 3 minutes. Spread over the pie, swirling decoratively. Sprinkle with a little pie spice or cinnamon. if desired.

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