The trick is to smoke the meat and not make the meat smoke
Date: June 04, 2013 Favorite:Desserts Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The dedicated pie crust for buttermilk pie used: All-purpose flour, vinegar, salt, buttermilk powder, shortening, baking powder, ice water & unsalted butter.
The dry ingredients were whisked together first, followed by the shortening & the cold butter, which was cubed to help it be mixed in. The shortening & butter were mixed in using fork.
The wet ingredients were added next. The vinegar was first, followed by the ice water. The water was added until the dough came together in a cohesive mass.
The dough was pressed into a disk, wrapped with plastic wrap & refrigerated for an hour.
The pie crust is out of the fridge & has been rolled out into a 12" diameter round.
The crust is in the pie plate. The dough goes back into the fridge while the filling is made.
The filling used: Eggs, all-purpose flour, buttermilk, sugar, unsalted butter, salt & vanilla extract.
The filling has been mixed and has the consitency of a thick paste. It will be poured into the pie crust.
The pie crust has been filled. Time to go out to the Egg which has been pre-heated to 325 degrees and stabilized at that temp for 30 minutes.
The pie is on the Egg & is resting directly on the plate setter for the first 20 minutes to help the bottom of the pie crust to cook up & set.
After 20 minutes the pie is placed on 1/2" copper plumbing T shims setting on the plate setter.
The pie cooked for one hour total. The outside was done, before the inside of the custard had set. I need to do a little research to see what caused this.
The pie wasn't as pretty as others I've had, but it ate just as well-which means it was amazng.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
Buttermilk Pie is one of the most incredible desserts I've ever had. It is also very dangerous, because it is one of the richest, densest & most filling desserts I've ever had. It is so good I can't stop before I end up eating too much. So the fact I found an easy-to-make recipe for this treat is a mix of exciting and scary. The crust for this pie is not a “one pie crust fits all” pie crust. It is designed just for this particular pie. For this reason the crust is included here as part of the dessert recipe. I will let the pictures tell most of the story, but I will mention that I had an issue on this initial run, where the pie crust & the top of the filling were done before the custard filling had set. I need to put an oven thermometer on the plate setter to see if there is a significant temperature between the plate setter and the dome thermometer. They are close enough to each other that I would not have thought there would be much of a difference. But it would explain the results. This pie was a huge hit. Everyone that tried it for the first time thought it was amazing, and like me ended up eating more until they were too full. I plan to make this pie again but I need to make sure I don't make myself explode doing it.
King Arthur Flour Website: Here is the recipe from the King Arthur Flour Web Site:BUTTERMILK PIE
Indirect Grilled: Using Big Green Egg Kamado Cooker