Monday, November 14, 2011

Brown Sugar Buttermilk Pie

You need this pie, but if you eat this nothing else.  With three eggs, 2 egg yolks, and 3/4 of a stick of butter, there's no messing around here!  BUT (and this is a big but.  Ahem.) You need this pie.

 I cook a lot.  A lot, a lot.  And this is the best thing to come out of my kitchen in a long time!  Crispy pie crust.  Soft custard.  Nutmeg that floats to the top.  Add this to your Thanksgiving line up, folks.

(If you don't subscribe to Martha's "Everyday Food" magazine, PLEASE do.  It's that good.)

browned butter- buttermilk pie

Brown-Sugar Buttermilk Pie
from Everyday Food originally, in my own words

3 Tbsp flour
3 large egg eggs, plus two more large yolks, beaten
1 cup packed brown sugar
1 1/2 cups buttermilk, room temperature
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
6 Tbsp unsalted butter

  1. Press your favorite single-crust pie crust into a glass pan, and bake at 425 for about 10 minutes.
  2. Put 6 tablespoons of butter in a small sauce pan on the stove, over medium heat, for 8-10 minutes and let it melt and cook.  It's going to froth up, and it's going to turn brown.  Swirl the pan occasionally, especially towards the end.  When the froth subsides, and it's nut-brown, it's done!
  3. In a mixing bowl, whisk together flour, eggs, and brown sugar until smooth.  Whisk in buttermilk, nutmeg, and cinnamon until combined.  This pie, with such small amounts of spices, is already heavily spiced.  I wouldn't recommend increasing them at all.
  4. When the butter is done, immediately whisk it into the buttermilk mixture.  It will foam up dramatically, be prepared!  Pour mixture into baked pie shell, and bake at 425 for 25-35 minutes, until the custard is set but still jiggly.  This will continue to cook a bit as it cools.
  5. Let cool completely, 2 hours, before serving.  Can be refrigerated up to 3 days.
(If you use this pie crust recipe, you won't be sorry!  It mixes together with a fork, IN THE PIE PLATE.  Then you just smash it out with your finger tips.  No rising, either, so it's perfect for this.  My  mom has always, as long as I've known her, left her pie crust behind when she eats pie.  It's just wasted calories, when she could be eating more filling! She ate this crust, and relished it :)

browned butter- buttermilk pie