A pregnant friend of mine has been doing a lot of posting about food on her website, and recently she posted a little article about buttermilk pie. I had never heard of this treat before, but it met my criteria: it looked super easy, and sounded pretty good!
This pie is 100% easy to make. Even if you’re not a big custard-eater (which David and I have both decided we are not), you may want to make it just to fill your house with the amazing aroma. Seriously, this pie smells SO GOOD while it is baking….Yankee Candle needs to take some notes!
The pie is good – there is nothing bad about it. It’s just that there’s no chocolate in it…so I’m not sure I see the value. I’m glad I tried it, and I can’t wait to take some to my Dad this afternoon because I am sure he is going to love it. It’s sweet and filling and something about it just feels like “home.” Weird, huh?
Oh, and there are alternate measurements included for a less sweet version…I made the sweet version. I didn’t think it was over-the-top sweet…
Buttermilk Pie by Country Cooking
Ingredients:
-3 eggs (or 4 eggs for less sweet version)
-1 cup sugar
-2 tablespoons flour, plus a little for dusting
-1/2 cup melted butter
-1 cup buttermilk (or 1 1/2 cups buttermilk for less sweet version)
-1 teaspoon vanilla extract
-1 unbaked 9-inch pie shell
Directions:
-Preheat oven to 325 degrees.
-Beat eggs slightly and add sugar and flour. Then add melted butter and mix well. Add buttermilk and vanilla and mix.
-Dust the unbaked pie shell with a little bit of flour. Pour batter into shell, and then sprinkle a little more flour on top.
-Bake at 325 degrees until the custard is set, approximately 1 hour. (I ended up baking mine for an hour and 5 minutes. It was still pretty jiggly when I took it out of the oven, but I set it on the stove top instead of a wire rack and let it cool that way, and it set up nicely.)
great goldeny goodness!
a piece o pie for you!
Now you guys try this recipe and let me know what your take is, please!
Look, you can vote:
[polldaddy poll=1931939]
Trying new things (and you should, too!),
Becki
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