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Name: Buttermilk Pie with Raspberry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tb Fresh Lemon Juice; 1 c Buttermilk; 1/4 c Black currant or other fruit; pinch baking soda; 1 c Fresh raspberries or other berries; 1 9-inch Unbaked pie crust; 4 tb Unsalted butter softened; 1 c Sugar; 1 ts Vanilla extract; 3 lg Eggs lightly beaten; 3 tb Allpurpose flour

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INGREDIENTS

2 tb Fresh Lemon Juice
1 c Buttermilk
1/4 c Black currant ; or other fruit
pinch baking soda
1 c Fresh raspberries ; or other berries
1 9-inch Unbaked pie crust
4 tb Unsalted butter ; softened
1 c Sugar
1 ts Vanilla extract
3 lg Eggs ; lightly beaten
3 tb Allpurpose flour

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. In a medium bowl, combine the butter and sugar and beat until fluffy. Add the eggs one at a time, mixing well after each addition. Add the flour, vanilla, lemon juice, buttermilk, and baking soda and stir until well combined. Pour the mixture into the unbaked pastry shell. Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees and bake for 1 hour more or until the custard is set and the top lightly browned. Remove from oven and place on a wire rack to cool. Toss the raspberries with the black currant liqueur in a small bowl. When the pie is cool enough to eat, cut it into slices and serve each slice topped with a generous spoonful of the raspberries. Yield: 6 CHEF DU JOUR DORI SANDERS SHOW #DJ9298 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

NOTES

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Buttermilk Pie with Raspberry Sauce

2 tb Fresh Lemon Juice
1 c Buttermilk
1/4 c Black currant or other fruit
 pinch baking soda
1 c Fresh raspberries or other berries
1 9-inch Unbaked  pie crust
4 tb Unsalted butter softened
1 c Sugar
1 ts Vanilla extract
3 lg Eggs lightly beaten
3 tb Allpurpose flour

Preheat oven to 350 degrees.    In a medium bowl, combine the butter and sugar and beat until fluffy.  Add the eggs one at a time, mixing well after each addition. Add the  flour, vanilla, lemon juice, buttermilk, and baking soda and stir  until well combined. Pour the mixture into the unbaked pastry shell.    Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees  and bake for 1 hour more or until the custard is set and the top  lightly browned. Remove from oven and place on a wire rack to cool.    Toss the raspberries with the black currant liqueur in a small bowl.    When the pie is cool enough to eat, cut it into slices and serve each  slice topped with a generous spoonful of the raspberries.    Yield: 6    CHEF DU JOUR DORI SANDERS SHOW #DJ9298    Busted and entered for you by: Bill Webster    Converted by MM_Buster v2.0m.

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Nutrition

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Serving Size: 1 Serving (397g)
Recipe Makes: 6

Calories: 1181
Calories from Fat: 608 (51%)

Amt Per Serving		% DV

	Total Fat 67.6g	90 %
	Saturated Fat 36.5g	183 %
	Monounsaturated Fat 20.2g
	Polyunsanturated Fat 4.7g
Cholesterol 652.5mg		201 %
Sodium 361.7mg		12 %
Potassium 333.2mg		9 %
Total Carbohydrate 129.3g		38 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 127.2g
Protein 19.6g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1181

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