Wednesday, December 13, 2006

Buttermilk Pie

This was the second of two experiments I did on a Buttermilk Pie recipe, proving clearly that our kitchens are more than susceptible to have a few disasters among the so happy successes we usually may have.
I decided to make a buttermilk pie but, although extremely simple and basically fool proof, the first recipe was an unhappy choice. Although it had the creaminess I was looking for, the taste was totally off. I don’t think I did anything wrong as the recipe for this kind of pie is pretty straight forward, but the combination of brown sugar and buttermilk was not the best one for me, and the color was a little too brownish for us, not very appetizing.
But since I am a persistent girl, I decided to give it a second try and make it my way. I invented, used the ingredients I felt would give the taste I was looking for and it was right on, I got a delicious and creamy pie that satisfied our dessert cravings taste wise and visually too!
I thought I had 1 ½ cups buttermilk, but when I went to make the recipe there was only one cup, so I used ½ cup of half-half I had in the fridge that needed to be used up. And also the second time I used white sugar and the flavor was indeed much better.
The pie had a flan taste and consistency, but was embedded in a crunchy piecrust. We all liked it, especially the husband, who is a big flan fan.
I used a nice organic whole-wheat crust that I bought at a local natural market, but you can use your crust of choice. And to be true, I think it would be even better if baked in a graham cracker crust, which is my favorite and first choice for most pies I bake.
However you chose to make it, I am sure most people would like this one. It was simple in flavor, but creamy and very tasty nonetheless.

Buttermilk Pie
½ cup white granulated sugar
3 tbsp flour
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1 1/2 cups buttermilk (or 1 cup buttermilk and ½ cup half-half)
One piecrust or graham cracker crust

Preheat oven to 350F.
Combine all ingredients on a blender and mix until smooth. Pour over piecrust and bake for about 35 minutes. Cool completely before serving. You can serve chilled or at room temperature.


Patricia Scarpin said...

Ana, I see that people in US use buttermilk a lot (specialy those from the South).

I have used our "coalhada" in all the recipes that call for buttermilk and the results have been excelent!

Cakes made with buttermilk or yogurt are so tender and moist, arent't they?

Your pie looks really good - and this store bought crust seems nice, too!

Cinara said...

Ana, se tem uma coisa que eu sinto falta aqui no Brasil são essas pie crusts compradas prontas! Todas as minhas eu faço from scratch... Mas um dia, se Deus quiser, elas chegam por aqui! :o) Bjs!

Clarice Akemi said...

Parece muito com cheesecake, mas pela foto tem uma aparência mais cremosa! Queria ter mais paciência e disposição para fazer tortas, meu marido adora. Quem sabe neste feriado de Ano Novo?

Evandro said...

oi ana!!
fazia tempo q nao passava por aki!
tdas as fotos abriram meu apetite pro almoco!
bjuus a tds!!

Karen said...

Agora que consigo comentar, preciso dizer que essa torta tem uma aparência tão boa!

valentina said...

Ana, this looks perfect.I really like the texture that buttermilk gives to baking goods.I wanted to take this opportunity to ask if you could resend the email with the panetonne recipe.can´t find it and bought the baking cases yesterday.Please!!!!!!!!!

Gigi said...

This pie looks soooo good! One question - should the pie crust be pre-baked before adding the filling?

Ana said...

Gigi, you don't need to prebake it. Use your crust of choice and it will bake together with the filling!