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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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heavy yellow buttermilk flecked with bits of golden butter left over from churning is great..buttermilk pie with a splash of bourbon stands on its own...though a unique cream pie..no one is quite sure what it is..but everyone eats it with unmitigated pleasure.. Ingredients:
9 inches pastry shells, unbaked |
3 large eggs |
3/4 cup sugar |
3 tablespoons all-purpose flour |
1 1/2 cups buttermilk |
1 teaspoon vanilla |
3 tablespoons bourbon |
3 tablespoons butter, melted |
grated nutmeg |
Directions:
1. bake the well pricked pie shell in a 400* oven for just 10 minutes.
2. reduce the oven temperature to 350*.
3. in a mixing bowl, beat the eggs and sugar until light and fluffy.
4. add the flour and beat again.
5. with the beater running slowly, pour in the buttermilk.
6. add the vanilla, bourbon and melted butter, blend well.
7. pour the filling into the partially baked pie shell.
8. and dust the surface with nutmeg.
9. bake until the filling just sets, about 20 minutes.
10. then turn off the oven and leave the pie in for 10 minutes.longer.
11. remove the pie to a rack, it will continue to set as it cools.
12. CUSTARD PIES SHOULD NOT BAKE TOO LONG OR THE CUSTARD WILL CURDLE.
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