Ingredients
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1 cup Caster Sugar
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1/4 cup Self-raising Flour
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1/2 cup Buttermelted and cooled
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3 Large eggsbeaten
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1 cup Buttermilk
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1 tsp Vanilla Extract
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a dash Nutmeg
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1 unbaked 9-inch Pastry Shell
Directions
Texas buttermilk pie doesn’t sound that exciting or look the exciting, but in my house it disappeared within the blink of an eye. Initially there was the general ‘what is that?!’ comment. The four year old tried a tiny piece, she said, ‘Go on try it, it’s like a real cake!’ The six year old then had the tiniest morsel, but before it had left his mouth he was demanding more. So there you go, boring looking puddings can go down a storm.
I think it is the nutmeg that makes this recipe so nice and they were right it is the cake version of our rice pudding. I can’t recommend it enough.
Thank you to Texas Highways magazine for the recipe. I’m off to find out why it is also known as ‘Chess Pie’
Steps
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1
Done
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Combine the sugar and flour in a medium bowl. |
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2
Done
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Add the butter, eggs, buttermilk, vanilla and nutmeg and mix well. |
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3
Done
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Pour into the pastry shell and bake at 220C (or 200C in a fan oven) for 15 muinutes. Reduce the oven temperature to 160C and bake until the pie is set (about 25 minutes). Cool before slicing. |
