This year I decided to make a “formal” Easter dinner. It was pretty last minute, and there was lots of scrambling around for ingredients. The menu consisted of pork loin with a mustard apple cider glaze, mac and cheese, homemade dinner rolls, salad, and buttermilk pie. The only recipe I have to share with you is the buttermilk pie. I didn’t have high hopes for the pork loin turning out well, so I didn’t plan on taking any pictures. But alas, it did! Everything was great. I will have to make the pork again, and share it. In the meantime, you can check out the recipe here.
Now back to the pie. I had this pie a few weeks prior while having lunch with an old coworker friend. I’ve always wanted to try it, and was thrilled when I arrived at her house and found out that’s what we were having for dessert. Before I left, I took a snapshot of the recipe to try out for myself. One thing you have to love about old recipes is their simplicity. I think it’s assumed that everyone cooks, so they don’t go into a lot of detail when it comes to the instructions. I had all of the ingredients with the exception of lemon extract. I had orange, but I didn’t think that would make a good substitute, so I doubled the vanilla instead. The pie was great! I would love to say that it was just as good as the one my friend made, but I will admit that hers tasted better. I think adding the lemon really enhances the tang from the buttermilk. I would say my texture was better, even though I think I baked it longer than necessary. I’m always confused when a recipe says to bake until the filling is set. What does that mean? No jiggle? A little jiggle? Since I’ve never made a custard pie before, I baked it until it didn’t jiggle at all. It was still pretty creamy, but a little jiggle would’ve been OK.
If you noticed, I baked the pie in a spring form pan. I have a friend who’s convinced me that the best pies are made in a tin pan, and I’m inclined to agree with her. Unfortunately, I realized that I left my pie tin at her house, so I turned to my spring form pan. I actually like making these types of pies in that pan. It becomes self-contained and travels well, and most importantly, you don’t have to worry about leaving your tin pan behind.
- 4 tablespoons flour
- 1 ¾ cups sugar
- ½ teaspoon salt
- ½ cup butter (, melted)
- 3 eggs (, beaten)
- 1 cup buttermilk
- ½ teaspoon vanilla
- ½ teaspoon lemon extract
- 9- inch unbaked pie shell
- Cinnamon and nutmeg to taste ((optional))
- Combine flour, sugar and salt in a mixing bowl. Add melted butter and beaten eggs and stir with a whisk or fork until well blended. Stir in buttermilk, vanilla, and lemon extract and mix well. Pour into unbaked pie shell and dust with cinnamon or nutmeg, if desired.
This recipe was typed directly from the pictures I took from my friend’s Texas cookbook. I meant to take a picture of the cover to give full credit. If you’d like to use my crust recipe click here.
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