While visiting another blogger's page I saw a recipe for this delicious Buttermilk Pie that I couldn't resist trying!
posted this and when I saw it had lemon in it I was sold immediately!
I use Pillsbury's Pie Crusts that I put in the pan and form my own edge.
I kind of rushed and didn't get them as perfect as I could have..but you know it will taste just as good either way!
This is my "Crackpot- egg cracking bowl" that I love because it has a thin edge helps crack the eggs perfectly and then you have a bowl for mixing!
(I included a link just for reference in case you were interested in it)
I had to run to the store for the lemons so I set the eggs out to come to room temperature as the recipe called for.
The store did not have "whole buttermilk" only low fat buttermilk so I went with that.
The recipe says to mix the first two ingredients well, so I used my electric mixer and then proceeded to
mix the next ingredients in with it too.
When it came time to add the melted butter I poured it in slowly since it's pretty warm yet, and that way the temperature stays more even as you add it in.
I poured them in the pie dishes and in the oven they went! You bake these at 275 for 10 min. then 300 for 45 to 50 min. I used my oven thermometer to make sure the temp was accurate. I gave them a light shake to make sure they weren't still soupy at 40 minutes, and my pies were done.
Mmmm..... don't they look delicious!
I to served the pie with some whipped cream and a dash of nutmeg! It's very good! The hint of lemon in it is a nice touch!
This makes me think of Creme Brulee which often has fresh berries served on it... that would be good too!
I love trying a recipe that I know others have used.
It's the best way to get them!
Here is the recipe from
Yummy Buttermilk Pie
5 eggs (room temperature)
2 cups sugar
1 cup whole buttermilk
2 teaspoons vanilla
1 heaping teaspoon grated lemon rind (at least two lemons)
3/4 cup melted unsalted butter
1 1/2 tablespoons flour (all purpose)
2 8" pie shells (deep dish!)
Combine first two ingredients, and beat well. Stir in buttermilk and next 2 ingredients. Stir in melted butter and flour. Pour into two 8-inch deep dish pie shells. Bake at 275 degrees for ten minutes. Increase to 300 degrees, and bake 45 - 50 minutes.
Garnish with fresh fruit, freshly ground nutmeg, lemon zest, mint leaves, and/or freshly whipped cream.
5 eggs (room temperature)
2 cups sugar
1 cup whole buttermilk
2 teaspoons vanilla
1 heaping teaspoon grated lemon rind (at least two lemons)
3/4 cup melted unsalted butter
1 1/2 tablespoons flour (all purpose)
2 8" pie shells (deep dish!)
Combine first two ingredients, and beat well. Stir in buttermilk and next 2 ingredients. Stir in melted butter and flour. Pour into two 8-inch deep dish pie shells. Bake at 275 degrees for ten minutes. Increase to 300 degrees, and bake 45 - 50 minutes.
Garnish with fresh fruit, freshly ground nutmeg, lemon zest, mint leaves, and/or freshly whipped cream.
I'm joining
Diane at Simple living for
Foodie Friday
and
Yvonne @ Stonegable for
On the Menu Monday
Liz
I saw that recipe, too, Liz! I'm so glad you tried it. It looks wonderful and I love that it makes two...one to eat and one to share. I need to try it soon.
ReplyDeleteYour pies look so yummy. Anything with buttermilk and lemon is a winner in my book! I think your blog looks great. Love the new background. :o)
ReplyDeleteHi lovely lady.
ReplyDeleteThis pie looks sooooooooooo Good. I will be right over for some OK. Hoping you have a wonderful week with your family.
XXOO Diane
Liz,
ReplyDeleteYuM!!! I L O V E the taste of Creme Brulee in anything!!! This appears to be one of those "easy peasy" pies! As our weather returns to double digits, I have a few "must try" pie recipes...I'll put this in my file, also! Thanks for your sweet comment and visit. Stop by again soon, dear one. I see that you're also my newest follower! Thank you!
Fondly,
Pat
I didn't know there were different types of buttermilk. I just thought they were all the same. I buy it to soak chicken, green tomatoes or catfish in before frying and to make pancakes & waffles, but I have never eaten it in a pie. A nanny I had as a child used to drink it straight. Jut pour it in a glass and.....drink it!!!!!! I was appalled then, and I'm appalled now! :-) She lived to be almost 94 years old, though, so it couldn't have been all that bad for her! If the flavor of this pie resembles that of creme brulee, I'm all over that!!!
ReplyDeleteYumm! Almost any kind of pie is enticing. Looks easy enough. Love the Pillsbury pie crust sticks. I know you love lemon.
ReplyDeleteThis is such a simple and I can tell satisfying pie. Please share it on my foodie friday party today. I will pin it too.
ReplyDelete