Brown-Sugar Buttermilk Pie: Denver

26 Nov

Whelp. I was able to steal my parents’ camera after Thanksgiving dinner on Thursday, so this blog will have pictures. What?! I am hoping to buy a new camera some time in the next few months (read: am begging for one for Christmas…come ooooon mom ‘n dad), so ideally my blogs will not suck as substantially as my last one did.  Anyway.

I thought that this pie was ok – I am not huge on custard pies, as I generally prefer summery fruit pies – however, this pie had a really nice texture and its simple flavor would have been good with some wildly-flavored ice cream. Actually, I think it would have been amazing with eggnog-flavored ice cream…do they make eggnog flavored ice cream? I hope so.

I didn’t make this for Thanksgiving, as Nora did.  I made a pumpkin pie for my parents/The Boy, because my father will literally riot in our house if there isn’t pumpkin pie to eat after dinner on this holiday.  I also made a special other dessert, and I’ll tell you about it at the end of this post. No cheating and skipping ahead.

The recipe was pretty cut-and-dry.  My pie crust was not very pretty. Nora’s was so neatly crimped! This is what mine looked like, because I am lazy, and no one is gonna see this pie but me and The Boy. Well, and you, blog-reader. So, I guess I owe you an apology for my ugly-ass pie.

The baked crust shell (ugliest):
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Finished pie (slightly less heinous but with un-smooth surface due to knife-test):
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In meek effort to redeem myself, the pumpkin pie that I made at my parents’ house on Thursday morning was BEAUTIFUL. I was so proud of it. I even cut out little leaves out of extra pie dough and decorated it. Photo evidence below, because I feel really smug about how pretty it was. Also, it was amazing. I rebelled against the evaporated-milk-in-pumpkin-pie bullshit and instead used heavy cream and half-and-half…it was AMAZING. It was so pumpkiny and not too sweet, which is usually my issue with pumpkin pies. Look at this lovely:

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Anyway, back to the point of this blog: Buttermilk Sugar Pie. It made a ton of custard, so I baked some extra in a little ramekin.

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Also, the texture was really silky and beautiful. See:

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With regard to the special dessert that I made on Thanksgiving: I usually make a pumpkin pie for Thanksgiving, and one additional dessert every year. Last year, I made pumpkin-chocolate cupcakes, but they were sort of “too much”.  This year, I opted for Martha Stewart’s Cranberry-Vanilla Pavlova.  If you’ve never had a pavlova before, you haven’t been living. They’re essentially giant meringues (my favorite food) topped with freshly-whipped cream and fruit.  This was extraordinary, light, flavorful, and beautiful. It made a great Thanksgiving supplementary dessert, but it would be delicious for a christmas eve treat, too. Look at how pretty it was!:

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