Bourbon Buttermilk Pie Recipes

BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

COLONEL SANDERS' KENTUCKY BOURBON BUTTERMILK PIE

Steps:

• Beat 4 eggs and 3/4 cup sugar together until light and lemon colored.
• Add 2 tablespoons flour and beat some more.
• Mix the butter, vanilla, bourbon and the buttermilk, then add it to the egg mixture.
• Pour into baked, but not browned, pie shell.
• Bake at 375 degrees for 20-30 minutes (over baking makes it tough).

BOURBON BUTTERMILK PIE

Steps:

• bake the well pricked pie shell in a 400* oven for just 10 minutes.
• reduce the oven temperature to 350*.
• in a mixing bowl, beat the eggs and sugar until light and fluffy.
• add the flour and beat again.
• with the beater running slowly, pour in the buttermilk.
• add the vanilla, bourbon and melted butter, blend well.
• pour the filling into the partially baked pie shell.
• and dust the surface with nutmeg.
• bake until the filling just sets, about 20 minutes.
• then turn off the oven and leave the pie in for 10 minutes.longer.
• remove the pie to a rack, it will continue to set as it cools.
• CUSTARD PIES SHOULD NOT BAKE TOO LONG OR THE CUSTARD WILL CURDLE.

CLASSIC BUTTERMILK PIE

Steps:

• In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
• Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
• Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
• Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.