11 November 2010

Buttermilk Pie.

My assignment for Thanksgiving is pies. Aside from the traditional Pumpkin and Apple, I like to throw in one that's unexpected. So I am holding pie try-outs over here; I'll do one pie a week until Thanksgiving (Hello calories! 'Tis the season, right?). This was my first contestant.

Buttermilk Pie.
I saw the recipe in Better Homes and Gardens a few years ago.
Never made or tasted anything like it... but we weren't disappointed.

1 recipe of your favorite pie crust, or store-bought
1/2 cup butter
1 cup sugar
3 tablespoons all-purpose flour
3 eggs
1 cup buttermilk
1 teaspoon pure vanilla extract

Heat oven to 450 degrees. Line a pie plate with the pastry. Line the pastry with a 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.

In a saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In a mixing bowl, beat eggs with an 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 crust.

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.

Sprinkle with sifted powdered sugar.

Makes 8 servings.

Seriously delicious.

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