Maple syrup looking a tad old? Check.
Easy as pie recipe? Check.
Enter Maple Buttermilk Pie from 101 Cookbooks. So simple, so delicious, and if you bought the crust, a snap to make!
Of course being the DIY Queen that I am, the crust was homemade, and vegan at that! Chocolate and Zucchini featured a olive oil crust a while back and I have been waiting for the perfect time to make it. Ok, really, I have been putting it off, but when I finally did get around to it, I was sold! Really easy, so much less fat than a butter crust, and it is good both with a savory tart as well as this sweet treat. I am launching a new blog entitled “DIY Queen” to chronicle all of my DIY adventures, including this crust. Stay tuned to this space for the release date.
Even if you think you’re not a fan of maple syrup give this pie a try. With its 6 egg yolks it is more like custard; the maple syrup is more of a sweetener and with the lemon zest, the maple flavor does not overwhelm. Of course, knowing my palate, this is not a really sweet dessert. Definitely a keeper!
Maple Buttermilk Pie
zest from 1 large lemon
2 tablespoons brown sugar
6 egg yolks
1/4 cup flour
2/3 cup maple syrup
2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon fine grain sea salt
Preheat oven to 325 degrees. Combine zest, brown sugar, egg yolks and flour in bowl and whisk until well combined. Add maple syrup in a few tablespoons at a time and whisk to blend. Add buttermilk and vanilla and blend with whisk. Add salt and stir in well. Pour into prepared pie crust – if it is shallow, only pour in 2/3 of the batter and place pan in the oven and then pour in the rest. Bake for 60-65 minutes until center has set (it will jiggle like jello but not be soupy). Remove from oven and allow to cool completely before cutting.