Bourbon Buttermilk Pie Recipes

BUTTERMILK WHISKEY PIE

Steps:

• Preheat oven to 325.
• Roll premade pie crust to fit 9-inch pie plate. Crimp edges with fork and trim with a knife.
• Beat one egg in a small bowl. Brush on edges of prepared pie crust.
• Beat eggs until light and fluffy. Add nutmeg and vanilla to eggs.
• Add buttermilk and whip together. Sift flour over egg mixture and mix well.
• While mixer is running, drizzle melted butter (that has been allowed to cool to room temperature) into egg mixture.
• Add sugar in 2-3 parts mixing thoroughly.
• Pour pie filling into prepared pie shell. Place in preheated oven.
• Bake for 50-55 minutes. Pie is finished cooking when center no longer wiggles when you move it.
• Prepare you Whiskey Whipped Cream
• In a stainless steel or glass bowl, start whipping your chilled whipping cream.
• Once your whipping cream starts whip (not actually form soft peaks, but has some form to it) add your whiskey and powdered sugar.
• When your whipped cream is at soft peak stage (forms peaks but they turn down or wilt when tipped up) add your corn starch and whip to stiff peaks. Store in an air tight container in the refrigerator.

COLONEL SANDERS' KENTUCKY BOURBON BUTTERMILK PIE

Steps:

• Beat 4 eggs and 3/4 cup sugar together until light and lemon colored.
• Add 2 tablespoons flour and beat some more.
• Mix the butter, vanilla, bourbon and the buttermilk, then add it to the egg mixture.
• Pour into baked, but not browned, pie shell.
• Bake at 375 degrees for 20-30 minutes (over baking makes it tough).

BOURBON BUTTERMILK PIE

Steps:

• bake the well pricked pie shell in a 400* oven for just 10 minutes.
• reduce the oven temperature to 350*.
• in a mixing bowl, beat the eggs and sugar until light and fluffy.
• add the flour and beat again.
• with the beater running slowly, pour in the buttermilk.
• add the vanilla, bourbon and melted butter, blend well.
• pour the filling into the partially baked pie shell.
• and dust the surface with nutmeg.
• bake until the filling just sets, about 20 minutes.
• then turn off the oven and leave the pie in for 10 minutes.longer.
• remove the pie to a rack, it will continue to set as it cools.
• CUSTARD PIES SHOULD NOT BAKE TOO LONG OR THE CUSTARD WILL CURDLE.