Monday, November 24, 2014

Vanilla Bean Buttermilk Pie

I've been digging through some of my family's old recipes. They're like buried treasures just waiting to be restored. They're time tested, and outside-the-box of whatever is trending in food right now. And you know what? They're also grandpa-approved. That's a big deal, baby!


Vanilla Bean Buttermilk Pie

Simple Dessert

Dessert for Party

Buttermilk Baking

Vanilla Bean Pie



I don't know what's wrong with me, y'all. I've been eyeing this recipe pretty much all throughout 2014, and just now made one. I'm really not sure why that happened… This recipe could not be any easier, or any more delicious. Heavenly, I tell ya. All I did to change grandma's version is switching vanilla extract to vanilla bean paste. I feel like she would approve. This a fantastic pie you can tell your family you made from scratch, and they don't have to know "made from scratch" means about 5 minutes of mixing and measuring. Confess your lies by omission to your priest, if you must… But don't tell your pushy & critical Aunt Ruth. Hey, I'm just looking out for your mental health here.

And if buttermilk isn't your thing, fret not. It's not mine either. This doesn't taste like buttermilk. It's a rich, custardy, creme brûlée-ish dessert without all the work. Your arms, tastebuds, and your whisk will thank you.

Ingredients:
  • 1 pie crust {You could make your own, but Pillsbury makes a pretty dang good one if that's not your thing}
  • 3 eggs, lightly beaten
  • 1  1/4 cups sugar
  • 2 Tablespoons all-purpose flour
  • 1 stick unsalted melted butter
  • 1 cup buttermilk
  • 1  1/2 tsp vanilla bean paste {you can sometimes find this on the cake decorating aisle--or you can get it herehere, or here}
  • 2 tsp lemon juice
  • pinch of salt
  • Whipped cream {I make my own, but reddi-wip will do the job if that's more your style}

Directions:
  1. Preheat oven to 350. Place COLD piecrust in pie pan. Crimp the edges if you want to make it prettier for the sake of Aunt Ruth.
  2. Whip together eggs and next 7 ingredients with a stand mixer or a hand mixer. Make sure it's smooth with no egg lumps.
  3. Pour mixture into pie crust. Place pie in oven, and bake for 45-60 minutes, or until set & golden. Cool completely, chill in the refrigerator, then add a large scoop of whipped cream in the center of the pie when ready to serve.

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