Buttermilk pie is a very old recipe originating in England, it’s been around for a very long time. I can imagine a woman churning butter from cream, looking at the leftover buttermilk and wondering, “Now what am I suppose to do with you?”
Please don’t let the word buttermilk scare you off, this is a delicious mellow tasting pie that doesn’t compete with the flavour of the peanut brittle.
I love this recipe because the ingredients are so simple.
You will need:
Single Pie Crust
1 cup sugar
4 1/2 tbsp flour
1 1/2 cups buttermilk
1/3 cup butter, melted
3 eggs, well beaten
Line your pie plate with crust. In large bowl mix together sugar and flour. In second bowl add buttermilk, melted butter, beaten eggs, and vanilla. Whisk well. Make well in sugar and flour, pour in the buttermilk mixture, blend.
Pour into shell, bake at 425 for 10 min. Lower temperature to 350 and bake another 30 min. Center of pie will jiggle a little bit when baked. Remove from oven and let cool.
2 cups whipping cream
2 tbsp sugar
1 tsp vanilla
Whip the cream until soft peaks form, add sugar. Beat at high speed until hard peaks form. Add vanilla and whip until incorporated. Place on pie.
I have had my peanut brittle recipe since the 70’s, it comes from the Sacred Heart Church in Prince George, BC. This recipe was my go to gift for teachers, friends at work and family who begged for it. I thought it would make a nice addition to the mild tasting buttermilk pie.
Please note that peanut brittle gets extremely hot, you cook it to hard crack stage about (305 F). I don’t make it when anyone is around the kitchen and I don’t leave it unattended, I stay at the stove.
Otherwise brittle is easy peasy to make, if you can make fudge, you can make peanut brittle. This is a large recipe so you will have a dish of candy leftover as a bonus.
You will need:
2 cups sugar
1 c white syrup
1/2 cup water
2 cups unsalted peanuts
1/4 tsp baking soda
1 tbsp butter
Place sugar, syrup and water in saucepan, cook over medium heat until hard crack stage. (task a tsp of hot syrup and drizzle into cold water, if its hard and crackly its done, or use a candy thermometer and cook to 305 F degrees. It will be a light golden colour. At this stage it will burn quickly.
Add the butter and the peanuts. Then add baking soda, it will foam. Spread out in a thin layer on a well buttered pan. Don’t touch it, it’s extremely hot.
To get threads for the top of the pie. Once it has started to cool, pull off little sections using a set of tongs. It will form long candy threads.
Alternatively you can let the peanut brittle cool completely, then break it into little chunks and scatter over the top of the cream.
The crunch of the brittle adds an interesting texture to the creamy pie.
My family loves this, I hope yours does too.