Recipe: Custard Buttermilk Pie

Gave you a sneaky-peek yesterday at a dessert that is crazy easy to make.  Why?  Because dessert is always a delight ESPECIALLY if super easy to make!

Welcome back because if you love Crème brûlée, you are going to like this recipe. 

Buttermilk Pie

Ingredients

1 1/3 cups sugar

1 cup buttermilk

1/2 cup Bisquick biscuit mix

1/3 cup unsalted butter, melted and cooled down

1 tsp vanilla extract

3 large eggs

Directions

Preheat over to 350 degrees F.

(Tip: This is not an option. Collect all your ingredients and combine after your oven is ready.)

Coat a 9 inch pie plate with cooking spray.

(Tip: use our Tuesday Tip! to help)

Combine the sugar, buttermilk, biscuit mix, melted butter, vanilla and eggs in a blender or with a hand held mixer until smooth. (Tip: you want the melted butter slightly cooled so you don't cook the eggs when combining.)

For fun and speed, I use a blender. Notice I placed my eggs in first and the butter last to really keep down the chance of accidentally pre-cooking my eggs.

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Pour into your prepared pie plate. Tip: you can carry it on a baking sheet to catch any accidental spillage.

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Bake for about 35 minutes or until browned.

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Tip: You want your pie to slightly wobble in the center because it will set as it continues to cool once removed from heat.  All ovens are different so I would suggest to check at 30 minutes and give your pie plate a little jiggle. I had one girlfriend test this recipe and hers was already completely set at the 30 minute mark. I pulled out mine at 35 minutes because I noticed the top started to crack. However, I found it to have the perfect jiggle and it's texture was wonderful after it set.

I let our pie sit out to continue to cool and set while we ate dinner. Then cut and served it after cleaning up.

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Serve with raspberries or blueberries...YUM-O!

We found that it tasted so much like a homemade Crème brûlée because of it's dreamy custard texture and never worried about the lack of brûlée.

I hope you find the time to enjoy.

Happy Baking!

Tuesday Tip!

Here we go! Here we go! Here we go! Our very first "Tuesday Tip".  And like I said in the previous post, this may be old news to many but may be new to some. So this is for you.

Buttermilk.

Let me say it again. Buttermilk. Yes, some people drink it but that is not our purpose today.

Buttermilk is a type of fermented drink that has a tart flavor and gives richness to the end product. When baking (or making pancakes), buttermilk is the better wet ingredient for your recipe.  Yes, it is more expensive than regular milk but it is so worth using.

Now if you bake alot like me, you won't have buttermilk left over sitting in your fridge wondering when it will ever see sugar and flour again.  You will always be in search of it. As a matter of fact, the dairy section in the supermarket can be a scary place for someone like me because as I turn the corner I always approach with caution.

Do they? Do they? Do they...have...some...today?

[opens eyes slowly as if watching a horror movie]

YES! They do!

And off I go with two of the largest containers I can find, which is usually no more than a half gallon carton.

But this Tuesday Tip is not just about buying buttermilk and using it. It's about how much to use and what to do if you don't have any. Ahhhh...now that is something I always need to remember.

First, in a pinch or if you simply don't bake enough to stock your fridge with even a pint of the sour goodness, you can make a fair enough substitute. Just remember that real buttermilk is always best.  Here you go:

• 
  
  Bring 1 cup of milk (preferably whole) to room temperature (30 minutes is actually fine)
• 
  
  Add 1 tbsp of lemon juice (the acid needed to "spoil" the milk)
• 
  
  If you do not have lemon juice handy you can also use apple cider vinegar
• 
  
  Let sit for an additional 10 minute
• 
  
  Milk will have a curdled appearance...because it is :)

Next, how much to use.  I have found that replacing the amount of milk called for in a recipe with buttermilk is a good match.  Also, I have found that when using a box mix (pancakes, cake, muffins, etc) you can replace the water called for with buttermilk too. The end product comes out tasting wonderful!  Buttermilk makes everything better.

Who knew being "spoiled rotten" would be so good! HA!

And that my friends is our first Tuesday Tip. Please let me know what you think or even if you already knew about using buttermilk.  I would really appreciate it.

Happy baking!