Last Saturday night I went to a fantastic restaurant in Brooklyn. For dessert, I ordered the buttermilk pie. Having created a low fat recipe for it earlier this year, I just had to try theirs. I was a little disapointed with the restaurant’s version because of the dry texture and remembered that mine was a more creamy, custard like version. So I set out this evening and baked my version to see if it was what I remembered or if it really is a drier pie.
My version of this recipe came out exactly as I remembered and it baked more like a sweet custard pie. There is nothing wrong with the restaurant’s version and it went very well with a cup of coffee. However, if your taste in dessert is more like mine and prefer a sweeter, more creamy version, check this out…
PS – I renamed it Buttermilk Custard Pie so there is no confusion about the texture.
Buttermilk Custard Pie with Caramel Sauce
Preheat oven to 350o
1 ½ cups graham cracker crumbs
¼ cup low calorie butter spread – melted
3 cups low fat buttermilk
2 cups egg substitute
2 cups sugar
½ teaspoon ground nutmeg
2 teaspoons vanilla
½ cup flour
½ teaspoon salt
Caramel sauce (recipe below)
- Mix together graham cracker crumbs and melted butter spread. Spray a 9-inch spring form pan with cooking spray and press crumb mixture on bottom and sides of pan.
- In a large mixing bowl, whisk together buttermilk, egg substitute, sugar, nutmeg and vanilla.
- In separate bowl, combine flour and salt.
- Slowly add flour mixture in with buttermilk mixture while beating. Beat mixture for 1 minute until all the ingredients are well combined.
- Pass Pie mixture through a colander into pie shell to remove any clumps.
- Bake pie for 1 hour and 10 minutes.
- Refrigerate pie for at least 4 hours or overnight.
- Serve with caramel sauce (recipe below).
1 cup sugar
¼ cup water
½ cup fat free half and half
- In a saucepan, cook the sugar in the water over moderate heat, stirring, until the sugar is dissolved.
- Raise the heat to moderately high and cook without stirring until a medium amber caramel forms.
- Remove from heat and carefully pour in the half and half into thecaramel, continuously stirring until smooth. Transfer to a heat proof bowl and allow to cool to room temperature.
- Serve the pie cooled with room temperature caramel sauce