Dreamy Buttermilk Pie

The Divas took a road trip to Charleston, S.C., in search of the world’s best sweet tea and low-country cuisine.

We found our share of creamy shrimp ’n grits, fried green tomatoes and she-crab soup.

And for a sweet ending, we couldn’t get enough of Hominy Grill’s dreamy buttermilk pie.

How do Chaz’ton socialites keep their slim waistlines with this shameless indulgence coming out of the kitchen of one of the city’s most beloved restaurants?

With true Southern hospitality, Chef Robert Stehling graciously shares this recipe.

Proceed with caution — it’s addictive.

 

Hominy Grill Buttermilk Pie

6 tablespoons unsalted butter, room temperature
1 cup granulated sugar
2 eggs, separated
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup buttermilk, room temperature
1 baked (9-inch) deep-dish pie shell

Preheat oven to 350°. In a medium bowl, combine butter and sugar until sugar is completely incorporated. Add egg yolks and mix well to combine. Add flour, lemon juice, nutmeg and salt. With the mixer running, slowly add buttermilk. Mix well and set aside.

In another bowl, whip egg whites until they form soft peaks. Pour a small amount of the buttermilk mixture into the white. Fold gently to combine.

Gently fold egg white mixture into remaining buttermilk mixture until just combined.

Pour custard into baked pie shell. Bake in the middle of the oven until filling is lightly browned and barely moves when the pie is jiggled, about 45 to 50 minutes.

Cool in a rack and serve at room temperature. Refrigerate any leftovers.

This was posted 1 year ago. It has 7 notes.
  1. pambrandon posted this