Buttermilk pie? Sugar pie?
Years ago, I had a deliciious southern pie that had a bit of a crunch/bite on the top layer--not like a creme brulee, more delicate. I've since tried various buttermilk pie and sugar pie recipes, but none had quite the same texture in either the top or the filling. Ideas? I remember the filling as soft, creamy, not overly sweet and utterly delicious. Not much to go on, I know, but I'm willing to try all ideas!
Here's the one I make. It seems to fulfill your request.
It's a Paula Dean recipe and is great.
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Olivia's Buttermilk Pie
1 1/2 cups sugar
1 cup buttermilk
1/2 cup biscuit mix; recommend bisquick
1/3 cup butter melted; 5-1/3 T
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Grease a 9-inch pie pan.
Put all ingredients in a bowl and blend for 1 minute with a handheld
electric mixer. Pour mixture into prepared pan. Bake for about 50 minutes
or until a toothpick inserted in the center comes out clean. Cool for 5
Notes: Paula Dean Food t.v.
** Exported from Now You're Cooking! v5.84 **
Most buttermilk pies I've had are much closer to Cheesecake than to something with crunch on the top.
The mention of bisquick in one of the posters suggests that it was one of the 'magic' pies that made it's own crust and topping.
Here's an old recipe I have for Buttermilk Custard Pie:
1 prebaked 9 inch pie shell
2 Tablespoons unsalted butter
3/4 cup sugar
2 large eggs, separated, plus 2 large egg yolks
2 Tablespoons lemon juice, freshly squeezed
1/4 cup all-purpose flour
1/4 teaspoon salt
2 1/2 cups buttermilk
Preheat oven to 425 degrees
Cream butter and sugar together. Add 4 egg yolks, 1 at a time, beating the mixture after each addition until it becomes light and fluffy. Stir in the lemon juice, flour, and salt. Whisk in the buttermilk.
In a separate bowl, beat the 2 egg whites until they hold soft peaks. Stir the whites into the custard mixture with a whisk.
Set the prebaked pie shell on a sheet pan and pour the custard into it. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake for 30 to 35 minutes more, or until a knife inserted in the center of the pie comes out clean. Cool on a rack at room temperature for 15 minutes and then in refrigerator for at least 1 hour.
We used to always have lemon chess pie that was essentially the same as a chess pie but not as sweet and my grandmother would brown the top for a lovely crispness.
Lemon Buttermilk Pie
well-chilled 9-inch pie crust (I freeze it until I’m ready to fill it)
1 ¼ c. sugar
3 T flour
4 lg. eggs, beaten
½ c. unsalted butter, melted
1 ¼ c. buttermilk
1 T lemon zest
1 T lemon juice
1 tsp. vanilla extract
Freshly grated nutmeg to taste
Preheat oven to 425F.
Whisk sugar and flour in lg. bowl. Add eggs, and mix well. Stir in butter, buttermilk, lemon juice, lemon zest, vanilla, and nutmeg. Pour into pie shell. Place in center of oven for 15 minutes. After 15 minutes, reduce heat to 350. Bake another 35-40 minutes, until filling is set. (The middle will be slightly wobbly, and some melted butter may have pooled there; it will settle into the cooling pie.) Remove from oven; cool on rack. Serve at room temp.