Deaf Pagan Crossroads

Here’s a delicious recipe for making a nut pie, using buttermilk. It has a very rich custard taste to it… try it for the holidays!

Ocean’s Buttermilk Nut Pie

2 cups sugar

1/2 cup butter, softened to room temperature

3 eggs

3 tablespoons all-purpose flour

1/4 teaspoon salt

1 cup buttermilk

1 9-inch unbaked pie crust ~ make your own, use the pre-made pie crusts you shape into your pie pan, or buy one of those frozen pie crust shells…just make sure the edges are finished and a bit high – you might want to consider using a deep-dish pie shell to be on the safe side, as this pie can run over while baking.

1/2 to 1 cup of chopped nuts ~ pecans are a special favorite for this pie, although you can also use walnuts, hazelnuts, hickory nuts, etc… or even a mixture. You might consider toasting your nuts for a little extra flavor – spread them out on a shallow baking pan and bake at 350 degrees for 5 to 10 minutes, stirring once or twice to keep your nuts from burning and help them brown evenly.

something tells me this lil critter wouldn’t mind a piece of my pie!

Preheat oven to 300 degrees.

1. In a large mixing bowl, beat the sugar into the butter a little at a time, using an electric mixer, beating until the mixture is well blended.

2. Add eggs to the sugar/butter mixture, one at a time…beat well after each egg.

3. Combine the flour and the salt together, then beat this into your butter/sugar/egg mixture, a little at a time, until everything is well blended together.

4. Beat in the buttermilk, and continue beating until everything is well blended and nice and smooth.

5. Pour the egg/butter/buttermilk mixture into the piecrust.

6. Sprinkle the chopped nuts over the top of filling.

7. Bake the pie in a 300 degree oven for about one hour and fifteen minutes (maybe a few minutes more) until the buttermilk filling has set. Cool the pie before serving it. Store it in the refrigerator.

Note: I have been asked if one could use this as a filling for a pecan pie – arrange whole pecans in the pie crust first, and then pour this filling into the pie crust, and more nuts on top if necessary. I’ve never tried doing it this way, but I would think you could do this if you desired… I honestly don’t know. Personally, I think it’s great the way I describe making it. The filling tends to rise a bit as it is baking and sort of seeps into the nuts on the top, making it rich and creamy with a crunchy top to it. It’s quite yummy!

please, Osh… just a little slice???

Thanks to mandj98 for both of the squirrel pictures