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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Our family loves custard pie, and we enjoy this variation of my usual recipe. The buttermilk gives a slightly tangy taste to the pie and the orange zest adds a nice, bright flavor to the custard. (Time for the pie to cool completely is in addition to the cooking time below.) Ingredients:
15 ounces refrigerated pie crusts (or your own homemade piecrust) |
1 cup granulated sugar |
1 tablespoon all-purpose flour |
4 eggs, lightly beaten |
1 cup buttermilk |
6 tablespoons butter, melted and cooled slightly |
1 teaspoon orange zest |
sliced strawberry (to garnish) (optional) |
Directions:
1. Heat oven to 350°F Place piecrust into a 9 pie plate and crimp edges decoratively. Chill 5 minutes.
2. Meanwhile, in large bowl, combine the sugar and flour. Using a whisk, stir in the 4 eggs, one at a time. Stir in the buttermilk, melted butter and orange zest until blended.
3. Place pie plate with prepared piecrust on baking sheet; fill piecrust with buttermilk mixture. Bake 30 minutes, or until center is set. Let cook completely. Garnish with sliced strawberries, if desired.
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