Weather: 27 degrees, bright and sunny
What I’m listening to: Safe and Sound, Taylor Swift & The Civil Wars
Several years back, I was on my way to San Diego and wanted to make something special for a friend’s birthday. I contacted his daughter and asked her what his favorite dessert was. She said, “Buttermilk Pie” and sent me the recipe so I could make one. Buttermilk Pie?! I had never heard of it (check out Wikipedia’s description for more on this pie’s origin). And you know me, I love to try new recipes, so I followed the directions, drove to San Diego, and hand delivered the pie to our friend.
I hadn’t thought about this pie in awhile until I came across a slightly different version of it in the April 2012 Food Network Magazine. I knew I had to make it. Buttermilk is one of those magical secret ingredients. When you add it to recipes, something special takes place, and you’re left wondering why whatever it is you made is oodles better than any you’d had before. It’s the buttermilk. I adore it (I know some of my readers are buttermilk-lovers as well) and I almost always have a carton of it in my refrigerator.
Don’t be fooled by the simplicity of the ingredients in the pie – it bakes up in two layers, a creamy bottom layer and a fluffier, almost meringue-like top layer. It’s delightfully rich, but there’s a unique buttermilky tartness to it that cuts through the richness just perfectly. It’s home cooking at it’s best – humble, yet surprising. Seconds, please?
All recipes in this post are from Food Network in tribute to Hunger Hits Home, a Food Network documentary on childhood hunger in America, airing this weekend and next.