Praline Buttermilk Pie makes me want to sing a diddy while I jump rope! Here we go…
Strawberry Shortcake, Buttermilk Pie,
Who’s gunna beeee my luck-EEE guy?
A, jump B, jump C, jump D, jump E, jump F, jump G, jump H, jump I, jump J, jump K, stumble Kenny!
Actually, although I loved jump roping, I was, and continue to be a klutz; so I would have most likely stumbled around the letter E (or even B) and ended up with Earl as my lucky guy. Such is life.
Nothing makes me jump for joy like PIE does! But, you know that already not don’tcha. A couple weeks ago my mom was in town, and when my mom is in town that means “girls day” for my sister, my mom, and I. This day always involves something scrumptious. We decided to spend our day along the lake shore.
We started at Mia & Grace, where I of course had to order dessert, which just happened to be Praline Buttermilk Pie. I had never had Buttermilk Pie before, but I’m a praline girl so I knew it had to be good! It was beyond good. I had to slap my momma, quite literally, away from my pie….and I slapped my sister too. If you live in W. Michigan and you have not tried Mia & Graces you MUST! Everything is locally made or made in house….everything…I think even the toothpicks are whittled in the back! From there we headed to The Cheese Lady, to purchase some cheese, of course. Then we shopped for non food items in Grand Haven and Holland. It was an awesome day!
The week following our “girls day” I became obsessed with recreating the Praline Buttermilk Pie….and well, I was quite successful thanks to some guidance from Lisa‘s blog. Praline Buttermilk Pie is sweet, smooth, and crazy luscious. For lack of a better explanation it’s good old fashioned comfort food polka dot period!
First, lift your piece of pie up to your face and breath in deeply. Taking in the heavenly custardy aroma topped with brown sugar, coconut, and coffee…with a hint of vanilla. OOO doggie, is there a candle in this flavor?
With all that said this pie begs to be shared. So make it, and share it! Your peeps will be so thankful and forever indebted to you!
So now with out further ado…..let’s make this thing!
Start by blending 2 cups Sugar, 1 tablespoon Flour, 1/2 tablespoon Cornmeal, 1 stick Butter, softened in your mixer. To that add 3 eggs + 1 yolk, beaten and a pinch of salt. Mix well.
Measure 3/4 cup Buttermilk, to that add 1 teaspoon Vanilla, 1 teaspoon White Vinegar, and 1/4 teaspoon Baking Soda whisk it all together.
Gradually pour milk mixture into sugar mixture, beat on high speed for 2-3 minutes .
Pour into a prepared pie crust. Bake at 350 degrees for 20 minutes. Cover with a sheet of aluminum foil and bake an additional 30 minutes. Pie should not be jiggly in the center, it should be firm. If there is a slight softness or jiggle, that’s ok it will firm up as it cool, but nothing that resembles loose pudding.
Let pie cool completely. You could eat it as is but WHY! The praline adds that extra somethin somethin. I’m telling you don’t pass on the praline layer.
To make the praline combine brown sugar and cornstarch in a saucepan, turn heat on medium, whisk in Karo syrup. Cook until mixture begins to bubble up, cook for 3 minutes add in vanilla and coffee, continue to cook for another 2 minutes.
Remove from heat stir in coconut and chopped pecans. Stir vigorously to cool, also to create a airy, smooth texture. Do this until your arm hurts! For me that’s about 3 minutes. Let cool for 10 minutes then spoon over the top of the Buttermilk Pie, carefully spreading to cover the top. Refrigerate, or immediately dig in!
Praline Buttermilk Pie
adapted from the Homesick Texan’s Buttermilk Pie – makes one 9″pie
2 cups Sugar
1 tablespoon Flour
1/2 tablespoon Cornmeal (yellow)
pinch of Salt
1 stick Butter, melted
3 Eggs + 1 Yolk, beaten
3/4 cup Buttermilk
1/4 teaspoon Baking Soda
1 teaspoon Vanilla
1 teaspoon Vinegar
1 Pie Crust
1/2 cup Dark Karo Syrup
2 tablespoons Brown Sugar
1 tablespoon Cornstarch
1 1/2 teaspoons Vanilla
2 teaspoons Coffee, dark brewed
2 pinches of Salt
1/2 cup Pecans, chopped
1/4-1/2 cup Coconut
Preheat oven to 350 degrees.
Filling: In bowl combine sugar, flour, cornmeal and salt. Add softened butter to dry ingredients and mix until crumbly, pour in beaten eggs, and mix on medium/high speed until smooth and creamy, 3+ minutes.
In large measuring cup combine buttermilk, baking soda, vanilla, and vinegar whisk together, gradually add to the sugar/egg mixture beat for an additional 3 minutes. Roll out pie crust, lay into a 9″ pie plate, crimp the edges, poke bottom of crust with a fork a few times, pour in filling. Bake for 20 minutes uncovered, then cover with a sheet of aluminum foil to prevent crust from burning, bake for an additional 25-30 minutes. Let cool completely.
Praline: In saucepan combine brown sugar and cornstarch turn heat on medium, whisk in Karo syrup. Cook until mixture begins to bubble up, cook for 3 minutes add in vanilla and coffee, continue to cook for another 2 minutes, remove from heat stir in coconut and chopped pecans. Stir vigorously to cool and to create a airy texture, do this until your arm hurts! For me that’s about 3 minutes. Let cool for 10 minutes then spoon over the top of the Buttermilk Pie, carefully spreading to cover the top. Refrigerate, or immediately dig in!
What is your sweet tooth obsession? What sugary creation makes you wobble at the knees or beckons you to the fridge in the wee hours of the night?
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