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  • Buttermilk Pie

    14 posts, 5 voices, 1093 views, started Feb 22, 2009

    Posted on Sunday, February 22, 2009 by Inakika

    •  



    • Emerald
      Offline

      A tangy custard is baked in a short crust in this old fashioned dessert

      Ingredients:
      3 eggs
      1/2 cup butter, softened
      1 1/2 cups white sugar
      3 tablespoons all-purpose flour
      1 cup buttermilk

      1 teaspoon vanilla extract
      1 tablespoon lemon juice
      1/8 tablespoon freshly grated nutmeg

      1 (9 inch) unbaked pie crust
      Directions:
      1. Preheat oven to 350 degrees (175 degrees C).
      2. Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
      3. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
      4. Bake for 40 to 60 minutes, or until center is firm.
      Try using a deep dish pie crust. It makes more then a regular crust can hold.
      Next time I’m going to put pecans in the crust first before I pour the custard over it. That would be so delicious. I would use 3/4 cup of pecan pieces.



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        • 0 votes vote up vote up

          Inakika wrote Feb 22, 2009
        • My son loves when I bake this pie in a regular crust. The mixture runs over and it caramelizes on the crust, it tastes great. But I would recommend a deep dish pie crust because it is quite a bit of run over!
          Also: The pie mixture will look curdled when it’s mixed together, so don’t fret. estatic



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        • 0 votes vote up vote up

          UK Girl wrote Feb 22, 2009
        • OMG Ingrid I’m drooling here ... I could just scoff a big piece I’m going to attempt this next week when my friends come over



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        • 0 votes vote up vote up

          Psalmist wrote Feb 22, 2009
        • this is now in my recipe box!!!! great, now i have to clean the slobber off my screen...



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        • 0 votes vote up vote up

          Inakika wrote Feb 22, 2009
        • Vicki, do what I do, don’t tell them what it is made of first. People have a tendency to turn their nose up at the idea of buttermilk.



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        • 0 votes vote up vote up

          Inakika wrote Feb 22, 2009
        • LOL!! Psalmist, ENJOY!!! I have made it twice in the past week!



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        • 0 votes vote up vote up

          UK Girl wrote Feb 22, 2009
        • Okay - will do - they expect pastry anyway when they come here as us Lancashire lasses were raised on pastry .. it’s our soul food honey



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        • 0 votes vote up vote up

          Inakika wrote Feb 22, 2009
        • This is a quick recipe to make Buttermilk if you have a hard time finding it or just can’t run out to buy any.  

             1. To make buttermilk, all you need is whole milk and cream of tartar or lemon juice. Many grocery stores, especially smaller ones, do not carry buttermilk. Using whole milk and lemon juice is a great way to avoid having to search for a store that does carry it.  

             2. Mix the buttermilk. Add a tablespoon of cream of tartar or lemon juice for every cup of whole milk. You can mix it right in the milk carton, or in a bowl or other container. If you are making a large quantity of buttermilk, you can reduce the amount of lemon juice or cream of tartar.  

             3. Wait. Stir the mixture and allow it to stand at room temperature for 15 minutes. Then stir again. You should notice that the milk is beginning to curdle and thicken. The lactic acid in the cream of tartar or lemon juice is what turns the milk into buttermilk.

             4. Serve or store. Serve the buttermilk, use it in your recipe, or refrigerate it. It should keep for several weeks. The date on the original milk container is a good estimate of the amount of time it should be kept. Keep in mind that you can make as little or as much buttermilk as you want. Since it’s so easy to make, there’s no need to make a lot of extra buttermilk to store.

          Buying a whole carton of buttermilk just doesn’t make sense, especially when it’s easy to make at home and many recipes only use a small quantity.



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        • 0 votes vote up vote up

          Psalmist wrote Feb 22, 2009
        • see, kika, you are the woman!  thanks for the buttermilk recipe, ‘cause you KNOW how much of an unused carton of buttermilk gets thrown away when you only need a little bit!



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        • 0 votes vote up vote up

          Inakika wrote Feb 22, 2009
        • Isn’t that the truth! I hate that. But I do tend to make lots of things using buttermilk, so I normally use whatever I buy pretty quickly. Plus, unlike regular milk, you can keep buttermilk at least a week longer then regular milk.
          I use buttermilk in cornbread, cakes, pretty much anything that calls for milk. Even if I make a box cake mix, I’ll use buttermilk in place of water. Or regular milk, but I NEVER use water. tongue out



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        • 0 votes vote up vote up

          Psalmist wrote Feb 22, 2009
        • ooh, never thought of that (buttermilk in cakes instead of regular milk)!  i actually made a couple of chicken recipes this past holiday season that required a buttermilk marinade and got raves, so now, i’ll have more uses for my “leftover” buttermilk. thank you again!



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        • 0 votes vote up vote up

          Inakika wrote Feb 22, 2009
        • Anytime, sister Psalmist!



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        • 0 votes vote up vote up

          Onevision wrote Feb 22, 2009
        • Okay, I think I can really groove on this recipe. Thank you so much!



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        • 0 votes vote up vote up

          Inakika wrote Feb 22, 2009
        • You will love it, Onevision. And not so many eggs! estatic



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