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well this was an unexpected but happy surprise: Buttermilk Pie
Joined: Dec 12, 2005
Posted to Thread #29586 at 8:27 am on Apr 25, 2017
It literally took me DECADES before I could enjoy a slice of pie without feeling guilty about the calories. Now I enjoy a slice if I find something unique because--basically--I don't care anymore.
A few years back "Scratch Bakery" (Durham, NC) was on Unique Sweets and showcased their Buttermilk Pie. The shop looked amazing and so I routed one of my trips up there to stop in and try a slice.
It was...well, it was okay.
[Residual echo of Mom's voice in my head: "If you don't have anything nice to say, don't say anything."]
The overly-sweet pie had started to weep and at the time I wondered if years of enforced pie celibacy had set me up for inevitable disappointment.
But then last week I found pasteurized (not Ultra) heavy cream AND buttermilk and decided to try the pie myself. I had a roll of Pillsbury fresh pie dough and the time and thought: What the hell.
I think that a lot these days.
Using Allrecipes version, the only tweek I made was to add 2 TBL of home-made crème fraiche to give even more tang to the pie. It was a good addition.
The recipe says to bake 40-60 minutes. I checked at 40 and the pie "looked" done, but the custard tested slightly damp. I gave it another 20 minutes and that sucker ROSE a full 2" from the earlier test. It ends up subsiding to a flat surface (cracked, of course), but the top had browned nicely and it still had a creamy texture.
I whizzed the entire thing with a stick blender for no other reason than I'm lazy.
1.5 C sugar
1/2 C butter, softened
1 tsp vanilla
3 TBL flour
1 C buttermilk
1 TBL fresh lemon juice
1/4 tsp salt
2 TBL crème fraiche (my addition)
1 unbaked 9" pie shell.
Whiz everything together. Bake at 350 for 40-60 minutes.
The texture and basic flavor profile is custard-y, but with a tang that displaces the overwhelming sweetness of most custard pies.
I enjoyed it both warm and cold and gave half of the warm pie to my neighbor and her 91-year old mom. That smile was worth ALL the calories.
"Be yourself. Everyone else is already taken."
Other messages in this thread:
- 29586. well this was an unexpected but happy surprise: Buttermilk Pie [LINK] - MarilynFL - 8:27am on 04/25/17 (7)
- I also want to thank mistral for suggesting glass pie pans to check whether my crust is done. - MarilynFL - 8:32am on 04/25/17
- I parbake pie crusts to make sure they are "done". [NT] - Charley - 9:24am on 04/25/17
- We grew up on this...still one of my faves :) [NT] - cheezz - 1:16pm on 04/25/17
- Marilyn, you mentioned buying heavy cream but there is none in the recipe?? [NT] - cheezz - 2:17am on 05/02/17
- Hey Cheezz - Think it is/was for her homemade crème fraiche addition [LINK] - colleenmomof2 - 10:28am on 05/05/17
- Oh, so I could replace the creme fraiche with 2 tbl cream (optional)? [NT] - cheezz - 12:18pm on 05/05/17
- I stuck with my mama's recipe after all - it has less sugar and twice the buttermilk [NT] - cheezz - 12:21pm on 05/12/17