Thursday, June 7, 2012

Buttermilk Pie

I love Southern food...but I'm not southern in ANY, I get to live vicariously through the food that comes out of my kitchen! I'd made different variations of buttermilk pie in the past - some included lemon, others only vanilla...but somehow they all seemed to lack a little something special.  Once I figured out that there's no need for lemon, it's all about the vanilla, and nutmeg is a MUST, I feel like I've found the Holy Grail of pies.  A true testament to not giving up on a recipe and tweaking it until it's perfect.

Buttermilk Pie is a delicious, custard-like pie that comes from the South.  It's sinfully rich and velvety smooth - a really nice break from a traditional fruit pie.  It's also really simple and fast to put together, which would be good for anyone who's still a little intimidated by pie-making.

My advice: find a nice, Southern boy who looks amazing in jeans, bake this pie, and steal his heart. ;) 

Buttermilk Pie
1/2 C. (1 stick) butter, room temperature
2 C. Sugar
3 HEAPING Tbs. flour
3 Eggs, slightly beaten
1 Cup Buttermilk
1 tsp. Vanilla extract
1/2 tsp. freshly ground nutmeg
1/4 tsp. salt
1 9-inch pie crust, unbaked

Pre-heat oven to 400 degrees.  Cream butter and sugar together until it resembles wet sand..  Add flour and eggs, buttermilk, vanilla, nutmeg, and salt. Beat well.  Pour into a 9-inch un-baked pie shell.

(Hint: I like to brush the pie crust with any leftover buttermilk and sprinkle sugar on it)

Bake 10 minutes at 400 degrees.  After 10 minutes, drop the oven temperature to 350 degrees and continue baking the pie another 45 minutes or until the top of the pie is brown and a toothpick inserted into the center comes out clean.  The pie will continue to set up as it cools. Now...devour!

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