Memories…..

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Both of my grandparents have a vacation home in Sapphire Valley, NC which is right outside Cashiers and Highlands.  We grew up going to the mountains every summer and of course certain restaurants stick out in my mind.  If you ever get the chance or even need an afternoon away from home please take  scenic drive to Cashiers and visit Cornucopia Restaurant.  The food is delicious and you can’t leave without trying the buttermilk pie.  I have never dared to recreate this delicate piece of goodness because it just seems shameful, but I REALLY want a piece of buttermilk pie…… so I might give it a shot this weekend.  I found two recipes that are exactly the same online, but I am giving Sandra Lee from Food Network the credit because I believe they can actually sue me.  I will let you know how this recipe compares, but either way you definitely need to take a trip to the mountains soon!

 


Chocolate Buttermilk Pie

  • 1 1/2 cups chocolate chips
  • 1 1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 6 eggs
  • 1 cup buttermilk
  • 1 1/2 Tbsp vanilla extract
  • 1 pre-made store-bought (9-inch) deep dish pie crust
  • Pre-made whipped cream, for garnish

 

Preparation:

Preheat oven to 325 degrees F. Position a rack in the center of the oven.

 

Place the chocolate chips in a double boiler and melt over low heat, stirring constantly. (you can melt in the microwave stirring every 30 seconds)

 

In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.

 

Pour batter into the pie crust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.

 

Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.

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