Orange Buttermilk Pie
By Linda Carol Wilson
Many people are very fond of buttermilk pie. This creamy pie concoction, is often the best-selling dessert in some of the nicer restaurants and many tea rooms. If you want to give your buttermilk pie a different flavor, try this recipe for Orange Buttermilk Pie. The orange juice in this pie makes it really special.
ORANGE BUTTERMILK PIE
- 3 large eggs, separated
- 1 to 1 1/4 cups sugar, to taste
- 1 tbsp all-purpose flour
- 1 tbsp grated orange peel
- 1 tsp vanilla
- 1/2 to 1 tsp ground cinnamon, to taste
- 1/8 tsp salt
- 1/2 cup orange juice
- 4 tbsp unsalted butter, melted and cooled
- 1 cup buttermilk, at room temperature
- 1/4 tsp cider vinegar
- Pre-baked (lightly) and cooled 9-inch single pie crust
- Preheat oven to 350 degrees.
- Carefully separate eggs into 2 very clean mixing bowls. Allow whites to come to room temperature. Meanwhile, beat yolks briskly for a few seconds with a whisk. Add sugar, flour, orange peel, vanilla, cinnamon and salt; whisk again. Whisk in orange juice and butter; beat until blended. Stir in buttermilk and mix well. Set aside.
- Sprinkle vinegar over the egg whites. Using an electric mixer, beat egg whites at medium-high speed just until they hold slight peaks. Stir a large spoonful of egg white into the yolk mixture and mix well. Fold in remaining egg white and mix gently but thoroughly until blended. Pour filling into the pie shell.
- Place the pie on the lower shelf of 350 degree oven and bake for 40 to 45 minutes or until puffed and light brown and a knife comes out almost clean when inserted in the center. If the crust starts to brown to quickly, cover the edge with strips of foil. Cool on a wire rack. If refrigerated, allow to warm slightly before serving.
For more delicious sweets, visit http://ladybugssweettreats.blogspot.com For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
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