My mom is allergic to gluten. Most of my family eats gluten free foods. We got a nice recipe for buttermilk pie. I tried it and it is like sugar cookie pie! It is now my favorite dessert of all time. The only thing is that it is super sweet and you can also only have one piece before you want to throw up from the richness. I give it 4.5 stars out of 5. BEST DESSERT EVER!
Lanita Franklin’s Buttermilk Pie – chef at Yesterday Café:
1 ¾ cups of sugar
¼ cup of flour (or gluten free flour)
1 Tbsp vanilla
3 eggs beaten
1/3 cup melted butter (or 5 Tbsp)
¾ cup buttermilk
The key to correctly making the pie is mixing each ingredient in one at a time, whisking thoroughly. Start by combining the sugar and flour completely. Then, add the vanilla and whisk well. Beat the eggs well and add, whisking well. Whisk in the butter, then the buttermilk. Whisk it all well – it will feel thicker than it looks. Whisk one last time, then pour into an unbaked 9” pie shell. Bake at 350 for 45 minutes – for a perfect pie, use a convection oven (a standard oven will work, but not quite as well). The pie is done when the middle will barely shake and the crust is golden to light brown with a little flakiness.
The Yesterday Cafe – http://www.theyesterdaycafe.com