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Buttermilk Pie (With a Hint of Maple Syrup)

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This is pretty much custard in a pie shell.  It also qualifies as the easiest pie I’ve ever made.  Well, that’s probably not entirely true, considering I made the crust from scratch.  Thanks to Baked Explorations that was simple too.

Matt Lewis and Renato Poliafito say that this pie isn’t winning any beauty contests, but I think it came out all right.

It probably could have cooked just a tad more, but it was perfectly scrumptious the way it was.

This was before the oven.  It looks a little bit like pumpkin, but it’s really just eggs with sugar and the golden color comes from the dark brown sugar and the maple syrup.

I was pretty impressed with my crimping prowess.

The recipe says that the origin of this pie is Texas.  I did a teeny bit of research and all I could find was that it’s Southern and similar to chess pie.  I read a cute little snippet by Virginia Willis that suggested that a waitress (one I would liken to Alice) would answer the question about what the pie of the day is and the response would perhaps be:  it’s just pie.  Imagine that with a little Southern drawl and I can hear it’s chess pie.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

2 responses »

  1. OMG. you make such lovely bakes! Yummy! =)

    Reply

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