Tuesday, September 21, 2010
I made this pie a few weeks ago. I volunteered to bring dessert to a cookout, and then realized that I really didn't have many dessert-type ingredients in the house. I did have a quart of buttermilk in the fridge and a pie crust in the freezer. I remembered seeing a recipe for buttermilk pie somewhere, and after a quick search, I found this recipe on the Better Homes and Gardens website.
The preparation for this pie was similar to my favorite Sugar Cream Pie or a Custard Pie, which as I type this, I realize that I have never posted my favorite Sugar Cream Pie here. Look for that one this fall! This pie was not as sweet and dense as a sugar cream pie or as soft as a custard pie. It was somewhere in between. The consistency kind of reminded me of cheesecake. I didn't chill it for the whole recommended 4 hours before the cookout, because I ran out of time. But I wish I had because the leftovers were so much better after chillin' in the fridge all night.
Here's what I did:
First, I melted a stick of butter in a saucepan.
Then I stirred in a cup of sugar and a few tablespoons of flour. After this step, remove the saucepan from the heat.
While the butter melted, I beat 3 eggs until just fluffy.
Then I added buttermilk and vanilla to the eggs.
Gradually whisk the buttermilk mixture into the butter-sugar mixture...
Until it's smooth.
Then pour the mixture into a pre-baked pie crust.
I sprinkled mine with nutmeg, because that's what I do with my cream pie. It gives the pie a little extra flavor and color.
Bake and cool. Then chill for at least 4 hours or overnight.
Buttermilk Piefrom Better Homes and Gardens
Prep: 25 min.
Chill: 4 hr.
Bake: 12 min./45 min.
Cool: 1 hour
1 recipe Pastry Single-Crust Pie, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/2 cup butter
1 cup sugar
3 Tbsp. all-purpose flour
1 cup buttermilk
1 tsp. vanilla
1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.
2. In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
3. Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.