In last week's B'ham News, there was an article about Robyn Poarch of Porch Pies who grew up here in Alabama and is now in Hollywood, California selling her pies for $30-$35/ea. She says:
"Back home, they'd never pay $30 for those pies," Poarch says. "But out here, there are people who have never heard of a chocolate chess pie or a buttermilk pie. The buttermilk recipe is so easy, it's embarrassing. It's our best-seller, but it's very hard to describe a buttermilk pie. I tell them the buttermilk is kind of like a Southern creme brulee."
Ohmystars! Never heard of a buttermilk pie? For shame.
Well, that put me in the mood to make one of my buttermilk pies (which is like a sister to chess pie). I've made lime buttermilk chess pie and chocolate chess pie here before but this time decided to make buttermilk pie in its simplest form.
Ingredients:
6 tbsp. butter, softened
1-1/2 c. sugar
3 egg yolks
3 tbsp flour
1-1/3 c. buttermilk
3 tsp. lemon juice
pie pastry (if you use ready-made, use regular rather than deep-dish size for this)
Directions:
Preheat oven to 350*.
In the Kitchenaid, cream together the butter and sugar until completely incorporated and a pretty yellow:
Keep the Kitchenaid running and add in the egg yolks one by one. Now add the flour, and pour in the buttermilk slowly, finishing with the lemon juice. Take a spatula and go around the bowl, making sure that everything is mixed well. Give it one last whirl, then pour into the crust:
Bake in the center rack of the oven. Start checking on it at 40 minutes, but I've never gotten this pie done in less than one hour - usually at about 65 minutes it is perfect:
I like this pie chilled a bit so after it comes to room temperature, I set it in the refrigerator, and this also helps make certain that it is set completely before serving. Yum!
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