Pie

Buttermilk Pie

With Thanksgiving around the corner, I have been thinking about pie a lot these last few days. All different kinds of pie, that is – lemon, pecan, chocolate cream, pumpkin….. the list is endless.

What prompted this line of thought was that last year, on Thanksgiving Day, J and I made what I thought was a Buttermilk Pie. We had a great time making it, too. My contribution was the crust – don’t snicker – and I actually did a really good job.

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So imagine my surprise when I served a slice of this pie to him a few weeks ago, expecting some sort of recollection of our pie-making time together last year. Instead of the hoped-for trip down memory lane, he simply looked at me and said, “This is really good honey – what is it?” I looked at him for a moment, and replied, “Do you remember when we made buttermilk pie together last year?”

His response? “Oh that was CHESS pie, not buttermilk”.

No wonder it tasted so different……

Buttermilk Pie – adapted from Emeril Lagasse

1 cup granulated sugar
1 tbs. flour
1 tbs grated lemon zest
4 large eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10-inch basic pie crust shell

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, one at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 35-40 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings.

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