Uss Missouri Buttermilk Pie Recipe 465

USS MISSOURI BUTTERMILK PIE RECIPE - (4.6/5)

USS Missouri Buttermilk Pie Recipe - (4.6/5) image

Provided by á-11624

Number Of Ingredients 8

Ingredients

2 cups sugar
1/2 cup butter, softened
3 eggs
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup buttermilk or sour milk*
1 recipe pastry for single-crust pie
1/2 cup chopped pecans, toasted**

Steps:

In a large bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well blended. Beat in eggs, one at a time, beating well after each addition. Combine flour and salt. Gradually beat flour mixture into butter mixture. Beat in buttermilk until mixture is well blended. Pour into the pie crust. Sprinkle pecans over the filling in pie crust. Bake in a 300°F oven for 1 hour and 15 to 20 minutes or until the buttermilk filling is set. Cool. Store pie in the refrigerator. Makes 8 servings. Notes: *To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe. **To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350°F oven for 5 to 10 minutes or until they're browned, stirring the pecans once or twice during the baking time.

CHEF JOHN'S BUTTERMILK PIE

Chef John's Buttermilk Pie image

Not only is this buttermilk pie easy to make and beautiful to look at, it's also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. This is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better.

Provided by Chef John

Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 prepared dough for 1 (9-inch) single crust pie
½ cup unsalted butter, room temperature
1 ½ cups white sugar
3 tablespoons all-purpose flour
¼ teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract
⅛ teaspoon freshly grated nutmeg
Zest from 1 lemon
Juice from 1 lemon
1 cup buttermilk

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 52.6 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 237.1 mg, Sugar 39.5 g

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