We decided we were at the point where we wanted to try something new and interesting! Neither of us had heard of buttermilk pie before, so we figured it would make for a good experiment...and that it was!
Preparing the graham cracker crust
After our last dessert (chocolate cheesecake), Ellie's super-cool-Dutch-oven-mitts had gotten a little chocolately, so she decided to 'trow 'em in the warsh' (Leap Year, anyone?)....Unfortunately, after a cycle in the dryer, they SHRUNK!
Pouring the creamy buttermilk filling into the pie crust.
After being sprinkled with cinnamon and nutmeg, the pie was ready for the oven!
All baked...now cooling time!
After a night in the fridge (including a little bit of a tip...Ooops!), the pie was looking....interesting...
The Reviews:
"SWEET!" ~Davis
"Sugary." ~Gabe
"Sweet and sugary! If it had pecans, it would taste a lot like pecan pie." ~Ellie's dad
"'Too rich for my blood!'" ~Ellie's mom
"This stuff is disgustingly yummy!" ~Jessah
"Oh my gosh! This is really good! Oh my gosh!" ~Leona
"Really good!" ~Danielle
Rachel's Recipe Review:
I'm not usually a big pie fan, but this sounded different than your regular old cherry or blueberry pie, so I decided to give it a shot (how can you go wrong with butter, buttermilk, and sugar?!). We had a few minor issues along the way, but in the end, I thought the flavor of the pie was delicious! Obviously (from the picture above), the texture didn't really turn out...AT ALL. Because of the lack of firmness, the texture of the sugar was extremely evident, which could really turn a person off if they're not into really..really sweet, rich treats. I would most definitely take a stab at this recipe again....just maybe bake it a little longer? :)
Ellie's Recipe Ramblings:
Well...this was definitely the most interesting dessert I've made to date...I don't really know what happened...When I saw it, I thought it would be something really new and interesting that wouldn't be too hard to make...Little did I know what we were in for! The pie never really set up or firmed out, which turned out to be interesting. The look of it actually reminded me a bit of creme brule; however, since it didn't firm out, it was still extremely sweet (the edges that did firm up were a much better sweetness). I'm still not really sure what I think of this recipe. One thing that we changed that I thought was definitely good was that we used a homemade graham cracker crust rather than a pre-made regular pie crust. So...I suppose this pie could be worth another shot...I just don't know if I'm brave enough!
"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold." ~Judith Olney
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