Happy Pi Day!!!
Yes, today is 3/14, which is Pi, or to a food blogger, PIE!! Either way, happy day to ya!
I made this Buttermilk Chess Pie in an effort to use up my buttermilk. I can't bring myself to drink it (um, hello yuck) so when I buy it, I always scramble around to use it up. I know that you can freeze it and I tried that once, but it looked really separated when I thawed it out. Do you freeze leftover buttermilk? Let me know your techniques.
I do make some pretty awesome buttermilk biscuit dough and then freeze the individual biscuits for whenever I want biscuits for breakfast. I just pop them in the oven and I have wonderful homemade biscuits in 20 minutes or so. I hope to share that recipe with you pretty soon. I also hope to share a pie crust recipe as well. Since I haven't done that yet, for this recipe I just suggest you use a refrigerated pie crust or use your own favorite recipe.
Buttermilk Chess Pie
Recipe from The Back in the Day Bakery Cookbook
1 pie crust - your favorite homemade recipe or just by the refrigerated pie crust
1 1/2 cups sugar
4 tablespoons butter, room temperature
4 eggs, large
1 tablespoon all-purpose flour
2 tablespoons yellow cornmeal
Pinch of salt
3/4 cup buttermilk
zest of 1 lemon
1 tablespoon fresh lemon juice
Preheat oven to 350.
Make your pie crust dough or follow directions on box of refrigerated pie dough.
In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar and the butter until pale, about 3 minutes. Next, add the eggs one at a time, mixing well after each addition. Then, add the flour, cornmeal, and the salt and mix until well combined. Add the buttermilk, lemon zest and the juice and mix well.
Pour the filling into the prepared pie crust and bake for 10 minutes. Turn the oven temperature down to 325 degrees and continue baking for 45-55 minutes, until the custard is a golden brown and set around the edges. The center will still be slightly jiggly, but it will firm up as it cools. Allow the pie to cool for at least 2 hours before slicing.
Pie is best served the same day, but cover in plastic wrap and refrigerate for up to 3 days if needed.
Are you wondering how you can use up your buttermilk before it expires?
Try these ..