I decided to bake a buttermilk pie today because, well, I had some buttermilk. And then I decided to add cornmeal to it to 'chess' it up a bit because I like the top 'crust' that the cornmeal naturally creates.
I prefer a little tartness that lemons usually bring to this pie, but my Dillon isn't much for lemons and besides, I didn't have any. But I did have a lime, so I thought 'why not.' It dawned on me that we had some KeKe Beach Key Lime Creme Liqueur in the refrigerator that might make an interesting addition so I worked that in as well.
The end result was no less than wonderful. My husband, who is now beginning to understand just what a blog is, and has actually read parts of this one, said, "Take a picture of that damn pie." In other words, it was blog worthy in his opinion. So I did. And here you go.
First make your favorite single 8" pie crust and bake it for about 8 minutes in a 425 oven. Set aside to let cool.
Set oven temp to 350
2 cups sugar
1/4 cup cornmeal
1 tablespoon all purpose flour
4 eggs, well beaten until light in color
1/2 stick butter melted and cooled
Juice and zest of one lime
1/2 cup buttermilk well shaken
1/2 cup KeKe Beach Key Lime Creme Liqueur
Mix dry ingredients in large bowl
Stir in melted butter
Stir in beaten eggs and add buttermilk slowly
and then liqueur
and stir until thoroughly mixed.
Then stir in the fresh lime juice and zest and mix.
Pour over pie crust and place in 350 degree oven for about 40 to 45 minutes until nicely browned
Let cool at least half an hour before serving.
Note: I continue to be very pleased with my little Canon PowerShot A1100IS. The KeKe Beach bottle looks like it's suspended in air kind of, doesn't it?
Coconut by Harry Nilsson