Monday, August 3, 2009

Buttermilk Pie

This pie is a has a tang from the buttermilk and a custard consistency that is smooth and light. Both DH and I think a caramel sauce would be a good topping for this. This recipe is from Martha Stewart's Everyday Food magazine.

Buttermilk Pie

3 large eggs lightly beaten
3 Tbs flour
1 cup sugar
1 1/2 cups low fat buttermilk
1 stick melted and cooled butter
1 tsp vanilla extract
1 pie crust, in a nine inch pie plate well chilled
1/2 tsp ground nutmeg

Preheat oven to 425 degrees. Whisk eggs, flour and sugar in a bowl.
Whisk in buttermilk and butter in four parts alternating between the two. Whisk in vanilla.
Pour into the pie crust and sprinkle with nutmeg.
Bake for 15 minutes. Then reduce heat in oven to 325, Cover pie loosely with foil, bake for 35-40 minutes more until filling is set. Cool completely on a wire rack. Serve at room temperature.


Buttermilk Pie

3 large eggs lightly beaten
3 Tbs flour
1 cup sugar
1 1/2 cups low fat buttermilk
1 stick melted and cooled butter
1 tsp vanilla extract
1 pie crust, in a nine inch pie plate well chilled
1/2 tsp ground nutmeg


Preheat oven to 425 degrees. Whisk eggs, flour and sugar in a bowl.
Whisk in buttermilk and butter in four parts alternating between the two. Whisk in vanilla.
Pour into the pie crust and sprinkle with nutmeg.
Bake for 15 minutes. Then reduce heat in oven to 325, Cover pie loosely with foil, bake for 35-40 minutes more until filling is set. Cool completely on a wire rack. Serve at room temperature.
Pin It!