Friday, February 13, 2009
i've seen a few recipes for buttermilk pie here and there, and it got my intrigued. not too far back one of my favorite food bloggers, joy the baker, posted this recipe. i decided now was the time to try it out. and i have to say, i liked the pie. it's fairly rich and buttery, which is usually a pretty good thing. i've seen a recipe for a lime buttermilk pie that i want to try out next time. i like how southern this recipe is--then if you add lime? i don't see how that could go wrong.
Buttermilk Pie with Warm Blackberry Sauce
3 large eggs
1 cup sugar
2 Tablespoons all-purpose flour
1 stick melted butter, slightly cooled.
1 cup buttermilk
2 teaspoons pur vanilla extrct
1 unbaked 9-inch pie shell
Beat eggs slightly. Mix sugar and flour well and add to the eggs. Mix until creamy. Add melted butter, mixing well. Add buttermilk and vanilla extract. Bake at 325 degrees F for 45 minutes to 1 hour (my pie took about 1 hour and 15 minutes) until the custard sets. Tip: the custard will still jiggle a bit in the oven even when it's set. Just make sure that the middle does not jiggle a lot more than the sides. That means it needs more time.
1/2 cup seedless blackberry preserves
1 Tablespoon Chamborde liqueur, also consider orange liqueur or a bit
of Triple Sec (i didn't use this, i just used the preserves and added a bit of water to make the sauce thinner.
Pour the preserves in a saucepan and arm on medium heat, stirring constantly with wire whip until smooth. Remove from heat and add liqueur. Let cool slightly and drizzle over pie.