Buttermilk Custard Pie with Caramel Sauce

Last Saturday night I went to a fantastic restaurant in Brooklyn.  For dessert, I ordered the buttermilk pie.  Having created a low fat recipe for it earlier this year, I just had to try theirs.  I was a little disapointed with the restaurant’s version because of the dry texture and remembered that mine was a more creamy, custard like version. So I set out this evening and baked my version to see if it was what I remembered or if it really is a drier pie. 

My version of this recipe came out exactly as I remembered and it baked more like a sweet custard pie.  There is nothing wrong with the restaurant’s version and it went very well with a cup of coffee.  However, if your taste in dessert is more like mine and prefer a sweeter, more creamy version, check this out…

PS – I renamed it Buttermilk Custard Pie so there is no confusion about the texture.

Happy Baking!!

Serves 10

Preheat oven to 350^o

Pie Ingredients:

1 ½ cups graham cracker crumbs

¼ cup low calorie butter spread – melted

3 cups low fat buttermilk

2 cups egg substitute

2 cups sugar

½ teaspoon ground nutmeg

2 teaspoons vanilla

½ cup flour

½ teaspoon salt

Caramel sauce (recipe below)

Directions:

1. Mix together graham cracker crumbs and melted butter spread.  Spray a 9-inch spring form pan with cooking spray and press crumb mixture on bottom and sides of pan.
2. In a large mixing bowl, whisk together buttermilk, egg substitute, sugar, nutmeg and vanilla.
3. In separate bowl, combine flour and salt.
4. Slowly add flour mixture in with buttermilk mixture while beating.  Beat mixture for 1 minute until all the ingredients are well combined.
5. Pass Pie mixture through a colander into pie shell to remove any clumps.
6. Bake pie for 1 hour and 10 minutes.
7. Refrigerate pie for at least 4 hours or overnight.
8. Serve with caramel sauce (recipe below).

Caramel Ingredients:

1 cup sugar

¼ cup water

½ cup fat free half and half

Directions:

1.  In a saucepan, cook the sugar in the water over moderate heat, stirring, until the sugar is dissolved. 
2. Raise the heat to moderately high and cook without stirring until a medium amber caramel forms. 
3. Remove from heat and carefully pour in the half and half into thecaramel, continuously stirring until smooth.  Transfer to a heat proof bowl and allow to cool to room temperature.
4. Serve the pie cooled with room temperature caramel sauce