Saturday, May 26, 2012

Buttermilk Pie

Have you ever heard of such a thing??!!... Buttermilk Pie?! Well, my first experience with this delicious treat was at Toby Keith's Bar/Restaurant in Oklahoma City. Of course I had to try it - it was dessert AND something I had never tried before. It was soooooooo good. It's kind of like a sugar cookie in pie form. Yum! So I searched online and found a few recipes that I tweaked and blended together to create my own recipe.

Buttermilk Pie
1 1/4 cups buttermilk
3 eggs, separated
1 disk refrigerated or homemade pie dough (I used refrigerated just because I didn't want the hassle of homemade)
1 stick butter (1/2 cup), melted
1 1/2 cups sugar
3 tablespoons flour
2 teaspoons vanilla
1/4 teaspoon salt
powdered sugar, for dusting

Preheat the oven to 350 degrees. Place the dough into a deep-dish pie plate and crimp edges as desired. Pierce all over with a fork. Line the dough with foil, and fill with pie weights. Bake the crust only until the edges are golden (about 20 minutes).  Let cool completely on a wire rack.

In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until combined. Add the egg yolks and beat until the mixture is thick and pale yellow. Add the vanilla and mix. Reduce the mixer to low speed and add the flour and salt. Beat until just incorporated. Slowly pour in the buttermilk, scraping down the sides of the bowl until combined.

Beat the eggs whites on medium high speed using an electric mixer until stiff peaks form. Fold the egg whites into the yolk mixture in three additions, carefully folding until no white streaks remain. Pour the filling into the prepared crust. Bake at 350 degrees until golden and set around the edges, 45 to 50 minutes. Let the pie cool on a wire rack.

Dust with powdered sugar before serving. Enjoy!

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