September 29, 2016
If you're not familiar with it, buttermilk pie is made with a creamy custard. Some call it sugar pie down here. From the book Country Cooking from a Redneck Kitchen.
If you’re not familiar with it, buttermilk pie is made with a creamy custard. Some call it sugar pie down here. From the book Country Cooking from a Redneck Kitchen.
Ingredients
6 large eggs, beaten
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
2 Tablespoons cornstarch
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
2 unbaked 9-inch deep-dish pie crusts, homemade or store bought
Directions
Preheat the oven to 350F
In a medium bowl, whisk together the eggs, buttermilk, and vanilla.
In a large bowl, stir together the sugar, cornstarch, and salt. Pour the melted butter on top and mix well. Pour in the egg mixture and stir until incorporated.
Line each of the two 9-inch deep-dish pie pans with the crusts. Divide the custard mixture between the pie shells.
Bake until the filling is a little jiggly when you tap the pans but not runny. 50 minutes to 1 hour. Do not over bake the pies. Let cool completely on a wire rack before serving. The pies can be refrigerated overnight and brought to room temperature before serving.
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Never throw out the juice left behind in a dill pickle jar. It's a bit like liquid gold, flavored by the pickles and perfectly salty for brining. This recipe delivers juicy meat with a zingy tang encased in a crispy coating.
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If you have two of these cocktails,you may actually go on a rampage and pull the roof off your house. Don't say you weren't warned.
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Sip this while listening to Cake by the Ocean and you'll get it.
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June 1, 2016
The combination of flavors and temperature are crazy good.
April 6, 2016
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