|The result of my pie baking mood!|
This time, however, I took the advice of my daughter and set out to conquer my fear of homemade pie dough. I started by perusing my favorite cooking blog, Smitten Kitchen, to absorb all of the pie crust knowledge Deb had to offer. I learned that I can use my trusty pastry blender and that I can use all butter and still produce a flaky crust. I also found out some informative tips on rolling out pastry dough.
|I read somewhere this tip which is to fill a pan with ice cubes |
and sit it on the counter where the pastry dough will be rolled
a few minutes prior to rolling..
|A bench scraper helped me to loosen the dough as I rolled it.|
Thanks, Smitten Kitchen!
I located the recipe for Cafe's Buttermilk Pie (it's famous) on the Royers website. Then I read the online pie menu and found out that their Buttermilk Delight Pie includes coconut, pecans, and chocolate chips all of which I had in my pantry. After mixing up the filling, I rolled out my chilled pastry dough. I took Bud, the Pieman's advice and went for a rustic rather than a perfect pie crust. I sprinkled my coconut, pecan, and chocolate chip mixture into the bottom of my crust and then poured the buttermilk mixture over the top. Waiting the hour and a half baking time and then the hour our so cooling time was the most difficult part of my pie making endeavor.
|Sprinkle the coconut, pecan, and chocolate chip mixture into the unbaked shell.|
|Slowly pour the buttermilk custard mixture over the filling.|
|This slice of pie resulted in a serious |
|My favorite way to enjoy pie is for breakfast out of the pie plate, straight from the fridge,|
with a cup of coffee. Shhh, don't tell my kids.
Buttermilk Pie with Coconut, Pecans, and Chocolate
inspired by Royers Round Top Cafe's Buttermilk Pie Recipe
1 stick butter, softened
1 cup sugar
1/4 cup flour
1 cup buttermilk
1/4 teaspoon salt
1/4 teaspoon nutmeg, freshly grated if possible
2 teaspoons pure vanilla extract
2/3 cup coconut, shredded
2/3 cup pecans, chopped
2/3 cup chocolate chips, semisweet
1 (10-inch) pie shell, unbaked
- Preheat oven to 300 degrees.
- Cream butter and sugar together until fully incorporated.
- Add the eggs and flour to the butter and sugar mixture. Mix well.
- Whisk in the buttermilk, salt, nutmeg, and vanilla.
- In a separate bowl, mix the coconut, pecans, and chocolate chips. Place this mixture in the bottom of the unbaked pie shell.
- Pour the buttermilk custard mixture slowly over the coconut, pecan, and chocolate chip mixture.
- Bake for 1 1/2 hours or until a knife inserted into the center of the pie come out clean.
- Enjoy while still slightly warm or, if you can wait that long, after chilled for a few hours in the refrigerator.
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