Buttermilk Pie
Buttermilk Pie is my selectee for this year’s classic party sweet prizes. It’s truly effortless to make, the mixture is sumptuously sugary and fatty on the centre with a gently crackled sugar top, and despite being an old, vintage recipe, it doesn’t get the reputation it deserves. I apply buttermilk in several methods, particularly in baking, but it glows in this delicate, yet oh so soft pie. But, if you aren’t a buttermilk enthusiast, don’t worry, this pie doesn’t feel like buttermilk. Buttermilk pie has a smooth, tangy surface that goes correctly in a good, flaky pie coat. Buttermilk pie can have so many modifications, add pecans to the top, sprinkle with a dash of blackberry syrup when serving. But indeed, there is just nothing more satisfying than a piece of buttermilk pie and a mug of coffee or a cup of sweet tea. I’d want to be preparing this at home instantly.
If you’ve never had a typical buttermilk pie, please go to your cuisine and bake this recipe quickly. It seems quiet, but every bit is undoubtedly tasty. The mixture is velvety soft and refined with a sweet, buttery essence, which, as you might guess, is explosive when consumed from a buttery, cracking piecrust.
INGREDIENTS
- Three eggs
- ½ cup of butter softened
- 1 ½ cups of white sugar
- Three tablespoons of all-purpose flour
- 1 cup of buttermilk
- One teaspoon of vanilla extract
- One tablespoon of lemon juice
- ⅛ teaspoon of freshly grated nutmeg
- 1 (9 inches) unbaked pie crust
INSTRUCTIONS
- Heat the oven to 350 degrees F.
- Beat eggs until frothy; add butter, sugar and flour and beat until smooth.
- Stir in buttermilk, vanilla, lemon juice and nutmeg.
- Pour into the unbaked pie crust.
- Bake for 40-60 minutes, until centre, is firm.
- Serve with after topping by whip cream.
Have a good day
