dear silly girl,
gran’s been having a craving. a craving for buttermilk pie.
it may not sound good to most people, but it tastes kinda like cheesecake and egg custard had a baby and created heaven. i know that sentence makes no sense, but there’s just no way to describe just how wonderful it is. i’ve made 5 in the past month.
when gran gets hung up on something, she really gets hung up on it. she’s been on an angel food cake kick for a couple months now and regularly sends papa out for 2 more. an angel food cake must be in the house at all times. she eats it for breakfast and sometimes for supper. papa told her that he wasn’t going to keep buying her angel food cake so she informed him that mema and i would keep her going with egg custards (mema) and buttermilk pie (me).
so that’s why i’ve been baking up a storm in 90 degree heat. thank you, gran.
daddy loves them, too. which is why i have to make 2 at a time. he can’t stay out of it. and i refuse to take gran a half eaten pie.
speaking of daddy, he has a slice cooling in the refrigerator right at this very moment. he has warned me that his pie may not make it through the night.
buttermilk pies are a wonderful addition to thanksgiving, christmas, easter, or tuesday.
and they’re way better than the play-doh you are trying to feed me right now.
- 3 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 cup sugar
- 1 1/2 cups low-fat buttermilk
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 graham cracker pie crust
- 1/2 teaspoon ground nutmeg
step one: Preheat oven to 425 degrees. In a bowl, whisk together eggs, flour, and sugar. Whisk in buttermilk and butter in 4 parts, alternating between the two. Pour filling into crust; sprinkle with nutmeg. Bake 15 minutes.
step two: Reduce heat to 325 degrees. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack, and let cool. Serve at room temperature.