This custard-based pie is a snap to put together. The custard starts with some eggs. Buttermilk gives the pie a slight tanginess.
One ingredient makes this pie extremely rich – melted butter – so this pie an occasional indulgence, not an everyday treat.
If you love coconut desserts, I think you’ll love this luscious Coconut Buttermilk Pie. It can be served warm, but I like it best after it’s chilled in the refrigerator.
Because the pie uses only half a cup of buttermilk, you’ll want to put the remaining buttermilk to good use. Many dessert recipes call for buttermilk, and it is especially delicious in chocolate cakes.
Use it in pancakes or in place of regular milk in muffin batter, or use it in savory recipes such as buttermilk ranch dressing (1 cup of buttermilk, ½ cup of mayonnaise, 1 tablespoon white vinegar, ½ teaspoon garlic salt, ¼ teaspoon dried dill weed and freshly ground black pepper, to taste).
You also can dip chicken, fish or shrimp into buttermilk before coating with flour, cracker crumbs or cornmeal, then oven fry or fry on top of the stove.
Do a search of buttermilk at The Augusta Chronicle’s Web site and you’ll find my Buttermilk Potato Salad recipe, along with others so your leftover buttermilk doesn’t go to waste sitting in the back of your fridge.