Thursday, March 23, 2017

Buttermilk Pie

Sorry for the horrible pictures.  We ate the pie too fast and this was the remnants.

Buttermilk Pie


1 1/2 cups sugar
1 Tbsp. cornstarch
3 eggs
1/2 cup buttermilk
1/4 cup (1/2 stick) butter, melted and cooled
1 Tbsp. lemon juice
1 Tsp. vanilla
1 graham cracker pie crust  (If you make it yourself, don't bake it!)

Optional:  Next time we want to add 1/2 cup chocolate chips and 1/2 cup chopped pecans!

    Preheat oven to 350 degrees.  Combine sugar and cornstarch in a bowl.  Beat in the eggs, buttermilk, butter, lemon juice, and vanilla until smooth.  Pour into crust.  
    Bake for 40 minutes until set.  Cool and refridgerate for 2 hours.  

Lemon Pie

Here's another pie from our pie experimentation lately.

Lemon Pie
1 1/4 cups graham crackers (1 package), crushed
1/4 cup butter (1/2 a stick), melted
1 Tbsp. sugar
1 Tbsp lemon peel plus 1 tsp, grated and divided
2 cans sweetened condensed milk
1 cup lemon juice (about 6 lemons)
2 Tbsp. raspberry preserves

             Preheat your oven to 350 degrees.  Combine the graham crackers, sugar, butter, and one tablespoon of lemon peel.  Press into the bottom of a pie pan and bake for 7 minutes until slightly golden.

         Whisk the sweetened condensed milk and lemon juice together.  Pour into pie pan and refrigerate for 3 hours or overnight until set.  Garnish with raspberry preserves or fresh raspberries.