Yummy Pie

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Buttermilk Pie

Adapted from A Love Affair with Southern Cooking by Jean Anderson, this recipe is not identical to the buttermilk pie in PIE, which claims — somewhat dubiously — to be low-calorie. But it’s a recipe I’ve made again and again. It delivers the same tangy-mellow satisfaction as a cheesecake, but without the fuss. Serve it with whatever berries are in season right now.

1½ cups sugar
3 tablespoons all-purpose flour
6 tablespoons butter, melted
3 large eggs
1½ cups buttermilk
1 teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg (optional, but lovely)
One 9-inch unbaked pie shell (aka crust)

Set a rack in the middle of the oven and preheat to 325. With a hand mixer at medium speed or a wooden spoon, beat the sugar, flour, and melted butter in a small bowl till all the ingredients are blended well. Scrape down the sides of the bowl once or twice. Beat the eggs in one at a time (at low speed, if you’re using a mixer), then beat well till the mixture is light in color. Stir in buttermilk, vanilla, and nutmeg, if using.

Place the pie shell on a baking sheet (lined with tinfoil for quick cleanup if the pie drips at all). Pour filling into the shell and bake for about 1 hour 10 minutes. The pie is done when the filling is puffy and golden-brown. Poke the filling with a knife or skewer and it should come out clean. Cool at least 30 minutes before serving. The filling will collapse, but that’s okay.

 

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