Thursday, July 19, 2007

Buttermilk Lemon Cream Pie

Ok, sorry this took so long to get up, but here's my first contribution to the recipe blog Jaime has set up--great idea Jaime! Here's a few of my favorites:

This is my FAVORITE homemade dessert EVER!!! IT's SUPER easy to make...all it takes is some patience as you wait for it to set and chill in the fridge for a while! It's well worth the wait.

1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk (you can measure out 2 tablespoons of lemon juice and then add milk to equal 2 cups…let sit for 5 minutes before using)
1/2 cup water
3 egg yolks, lightly beaten
6 tablespoons lemon juice
2 tablespoons butter

1 pint heavy whipping cream
sugar to taste

1 pie crust, baked and cooled (use any recipe you like or bake a frozen crust and cool)

1. In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

2. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Pour into cooled pie crust. Put the pie in the refrigerator for at least 5-6 hours to set.

3. Once the pie is set, you can finish the pie by making the topping. In a mixing bowl, beat the whipping cream until small peaks begin to form and the cream thickens. Add sugar to taste. Top the pie with the whipping cream, and put back in the refrigerator until you serve it. Store any leftovers in fridge.

Yield: 6-8 servings.
NOTE-This pie is best made the day before and allowed to set over night before eating.

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