Yummy Pie

Tempt them with something tasty



(page 2 of 2)

 

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.

 

Edit ModuleShow Tags

Most Popular

Why Homework Is Actually Good For Kids

2012.02.01 11:00 PM

A FitBit for Kids?

2014.10.01 12:05 AM

Why Camp is Good for Kids

2015.03.01 12:05 AM
Edit ModuleShow Tags

Related Stories

Chicken Soup

2015.03.01 12:05 AM

Hearty Tortellini Soup and Kielbasa Casserole

2015.02.01 12:05 AM

Meet Master Chef Logan Guleff

2015.01.07 03:54 PM

Add your comment:
Edit ModuleShow Tags
Edit Module

 

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow TagsEdit ModuleShow TagsEdit ModuleShow Tags