SOUTHERN BUTTERMILK PIE
3 cups Granulated sugar plus 2 tablespoons for the “brulee”
1 cup Butter
6 Tlbs. Flour
2 tspn. Vanilla
1&1/2 cups Buttermilk
2 Unbaked Pie shells
5 Eggs Beaten but not frothy
Preheat oven to 425 degrees
Mix 3 cups sugar, flour and 1/2 of the buttermilk.
Add eggs and mix gently with a whisk.
Add remainder of buttermilk.
Mix in melted butter.
Add the vanilla.
Pour equal amounts in each pie shell and bake at 425 for ten (10) minutes.
Lower heat to 350 degrees, and bake until knife comes out clean, about
another 30 minutes.
Allow the pie to cool completely and then place in the refrigerator overnight.
Remove the pie and sprinkle the remaining 2 tablespoons of sugar evenly over the top of the pie.
Using a chefs torch, brown the sugar until it just melts, without melting the pie itself.
If you do not have a chef’s torch, pre-heat you oven to the maximum degree, and then, ignite your broiler, place the pie under the broiler for a few moments to brown the sugar. Be careful not to “re-cook” the pie.
Either way, you will end up with a hard covering of camelized hard sugar that once broken in to, will add a wonderful texture of crunchiness to this delicious holiday pie.
Allow the pie to rest, and serve this mouthwatering delight to your guests, with a dollop of lightly sweetened real whipped cream.
Sit back and accept all compliments graciously.
Chef’s Note: The pie is best served at room temperature.
If there is any remaining after the guests are gone and the house is quite… I sneak a bite at about 11:00 PM with a very cold glass on milk.