For the 1,000 folks who clicked on my blog yesterday specifically looking for Paula Deen's Buttermilk Pie, I have a better recipe for you. No offense to Paula, whom I love dearly and whose recipes always get me compliments, THIS buttermilk pie recipe from The Dairy Hollow House Cookbook by Crescent DRagonwagon is da bomb and it is the recipe I have used for years. I did try the Paula Deen recipe the one year I blogged it but I immediately went back to my Crescent recipe. It's the best I've ever tasted and that's saying something considering I, and my family members, are huge buttermilk pie fans!
Choo-Choo's Buttermilk Pie from The Dairy Hollow House Cookbook
by Crescent Dragonwagon
Taken directly from the book:
1 unbaked 9 inch pie shell
Pre-heat oven to 350 degrees. Cream together:
1/2 cup butter, softened
1 1/2 cups sugar
2 rounded tbsp flour
3 eggs, beaten
1 cup buttermilk
1 tbsp vanilla
the grated rind of 2 lemon
Pour this into the unbaked pie shell and sprinkle liberally with
fresh ground nutmeg (or cardamom)
Bake 45 minutes. It should be slightly browned but still a little liquid. Don't worry. it will set deliciously as it cools; please don't overbake.
Glenna's note: Bake until center temperature reaches 140 degrees on a meat thermometer. The center will still be slightly fluid but eggs set at 140 degrees so the pie will be done. Do not overbake.