Bourbon Buttermilk Pie

Bourbon Buttermilk - Not for the meek!

Bourbon Buttermilk PieĀ 

from ‘Heartland: The Best of the Old and the New from Midwest Kitchens’ by Marcia Adams 1991

1 single crust lined in a pie pan

3 eggs

3/4 c. sugar

3 T. flour

1 1/2 c. buttermilk

1 t. vanilla extract

3 T. bourbon

3 T. butter (no substitutions)

grated nutmeg


Bake the well pricked pie shell in a 400 degree oven for just 10 minutes. Reduce the oven temperature to 350.

In a mixing bowl, beat the eggs and sugar until light and fluffy. Add the flour and beat again. WIth the beater running slowly, pour in the buttermilk. Add the vanilla, bourbon, and melted butter, blend. Pour the filling into the partially baked pie shell and dust the surface with nutmeg. Bake until the filling just sets, about 20 minutes, then turn off the oven and leave the pie in for 10 minutes longer. Remove the pie to a rack, it will continue to set as it cools. (Custard pies should not bake too long or the custard will curdle.)

**Notes: This was a decadent and flavorful pie. Shane commented several times on the strong bourbon flavor, I used Four Roses Bourbon for it since Shane and I had gone to the distillery on our year long road trip.

This book has many amazing recipes, photos and history and I look forward into delving into it more!

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