Made a buttermilk pie using Goomba's recipe last week, very popular. Looking on food.com for more ideas, other than salaldd ressing and biscuits, to use up the half gallon of buttermilk.
Found a chocolate buttermilk pie, sounded good, but the recipe comes from Sandra Lee, so there's definitely a quirk.
Why would you create a recipe that makes 1 c too much pie batter? And not give any suggestions on what to do with the remaining batter? Why not scale down the recip to fit in a pie crust?
Here's the rec. 1 1-2 cups chocolate chips 1 1-2 cups sugar 1-4 cup all-purpose flour 1-2 teaspoon salt 6 eggs 1 cup buttermilk 1 1-2 tablespoons vanilla extract 1 pre-made store-bought (9-inch) deep dish pie crust Pre-made whipped cream, for garnish
Preheat oven to 325 degrees F. Position a rack in the center of the oven.
Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.
In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
Help fixing potato kugel, please! 2102Rickie Beth Don't even consider a ferchickentah food processor, unless you're a goy... if grating by hand is a bit much for you then the best method for prepping...
Pour batter into the piecrust; ****you will have about 1 cup of left-over batter.*****WHY!?!?!?!?!?
Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.
