Tag: Dessert

Apple Crisp

Apple Crisp

Spring temporarily visited last week with a few days of warmer temperatures, but ended quickly with another cool, dreary weekend.  Strange weather!  I searched through some of my favorite cookbooks for a cool weather dessert that might suffice.  Usually I prefer apple-cinnamon type stuff in […]

Flourless Chocolate Cake

Flourless Chocolate Cake

I know I talk about chocolate a lot, but for the life of me, I don’t think I’ve dedicated a single post solely to that dark, smooth confection!  Well, this is going to make up for my lack of chocolateness!   Our favorite steak house […]

Buttermilk Pie

Buttermilk Pie

buttermilkpie1When I think of the month of November, I immediately begin to drool, at the prospect of pie, not just pumpkin, but apple, pecan, or chess.  I believe this year, buttermilk pie earns a place on the buffet of desserts.  Although chess and buttermilk pies contain similar ingredients, the star here is buttermilk!  The crunchy topping of the pie gives way to a tangy, rich custard filling.  buttermilk pie3Certainly,  I could never drink a glass of buttermilk (like my grandparents), but if you complained of an upset stomach or mouth ulcer, Meme took every opportunity to suggest buttermilk as a cure.  Yuck!!  The smell alone, and I relive all those home remedies.  I do love, however, creating tasty dishes with buttermilk.  Imagine light as air biscuits and pancakes, and don’t forget moist cakes, thanks to buttermilk.buttermilk pie4I love collecting family recipes, especially the tried and true, those that remain favorites over generations. Passed down from her great grandmother (Mawmaw), my friend Haley shared this recipe for Buttermilk Pie.  Sweet and buttery, it is delicious and soon to be a family favorite!

Buttermilk Pie

Ingredients

1 stick butter, softened

2 cups sugar

3 Tablespoon flour

3 eggs

1 cup buttermilk

1  9 inch unbaked pie shell

Directions

  1. Preheat oven to 400 degrees.  Cream butter, add sugar and flour
  2. Add eggs, one at a time, mix well
  3. Add buttermilk, mix well
  4. Pour into unbaked pie shell
  5. Bake at 400 degrees for 15 minutes
  6. Decrease oven temperature to 325 degrees and bake for about 30 minutes or until knife blade comes out clean

* If you don’t have buttermilk on hand, add 1 tablespoon lemon juice or vinegar to a liquid measuring cup.  Add milk up to the 1 cup line and allow to sit for 5 minutes.