Classic Buttermilk Custard Pie
I’ve been craving pie. It’s been a while since I’ve made one and this one was good. I grew up eating custard pies from one of the local bakeries and this buttermilk custard pie really hit the spot! It was soft and creamy on the inside and had a crisp topping of caramelized sugar! Yum! It brought back memories of summer with my grandmother and hanging out in Hawaii. Did you grow up with custard pies?
Buttermilk Custard Pie
Recipe Type: Pie
Serves: 8 slices
- For the Crust
- Pre-made pie crust
- 1 egg white, beaten
- For the Custard
- 3/4 cup Sugar
- 1 Tbs Cornstarch
- 3/4 tsp Salt
- 2 Eggs
- 5 egg Yolks
- 1 3/4 Cup Buttermilk
- 1/4 Cup Heavy Cream
- 4 Tbs Butter, melted
- 2 tsp Distilled White Vinegar
- 1 1/2 tsp vanilla
- 2 Tbs Sugar
For the crust
- Defrost the premade pie crust if it’s frozen. Roll smooth to a 12 inch circle and place it over a 9 inch pie pan. Make a pretty edge by tucking the excess under the sides and then pressing with your knuckles to crimp it. Place it into the fridge for 40 minutes, then freeze for 20 minutes.
- Preheat the oven to 375℉ and line the pie shell with parchment or foil to blind bake the crust. Add pie weights, uncooked rice or beans, to weigh down the paper. Bake for 20 – 25 minutes then remove the parchment and weights. Brush the inside with the egg white and bake for 1 minute. This will form a barrier to keep your crust crunchy.
For the Custard
- Whisk the sugar, cornstarch, and salt. Add in the full eggs and egg yolks and mix well. Finally stir in the wet ingredients until well combined.
- Lower the oven to 300℉. Pour the custard into the hot pie shell and bake for 10 minutes.
- Sprinkle 2 tablespoons of sugar over the custard and bake for another 30 – 40 minutes. There should still be a jiggle to the center of the pie.
- Remove from oven and increase the temperature to 450℉ and move the shelf up a notch. Wait until it’s hot enough, then place the pie back to brown for 5 minutes.
- Cool the pie for 30 minutes then chill in the fridge until ready to serve.
Recipe from [url href=”http://amzn.to/1oEqwQ2″ target=”_blank”]Cook’s Country Magazine May 2013[/url]
Well today is September 3ed and my kid is still not back to school yet. Thursday (tomorrow) will be her first day of the third grade.
There are many new things in the third grade. For starters, she’ll have real textbooks. There were “workbooks” in 1st and 2nd, but no real textbook. She is already intimidated by the size of the third grade math book.
She will have to record her own homework in a planner. The teachers took care of this previously. Full responsibility for it will be on her shoulders.
There will 4 separate spiral notebooks – Math, Science, Social Studies, and Reading. She will have to keep track of them and have to remember to bring them home. No more reminding her to bring home her homework.
In the third grade, the students are also expected to participate in the school’s Science Fair and Social Studies Fair. She can’t enter the state fairs until next year, so this is really a practice run for the students (and parents).
The good news is that she has some familiar faces and good friends to share the angst with. They can commiserate together in how unfair life is and that they have to do 25 math problems and learn 15 spelling words.
And at the end of the week, when the homework is done and the Friday spelling test is passed, there is always going to be dessert to celebrate the little things in life.
Because sweetie, third grade is gonna be a piece of pie cake!
For more Pie Recipes check out these