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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
5 eggs
1/2 cup flour, sifted
1 1/2 cups sugar
2 cups buttermilk
1 cup melted butter
1/2 tsp vanilla extract
1/2 tsp almond extract
Zest of one lemon
1 cup (8 oz) Mascarpone cheese
2 9 inch unbaked pie shells
1 pinch nutmeg
1 cup whipping cream
1 tbsp sugar
Preheat oven to 350. Beat eggs in large bowl; add flour and sugar. In separate bowl, combine buttermilk, melted butter, vanilla extract, almond extract, lemon zest and Mascarpone cheese. Add to the egg mixture, beating until smooth. Pour into pie shells; sprinkle tops lightly with nutmeg. Bake for 20 minutes. Reduce heat to 325F. Loosely tent pies with foil. Bake for 20 minutes more or until surface is golden brown and center is set. Whip cream to soft peaks; stir in sugar; whip to stiff peaks. Serve atop pie slices.
HOLIDAY PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
5 eggs
1/2 cup flour, sifted
1 1/2 cups sugar
2 cups buttermilk
1 cup melted butter
1/2 tsp vanilla extract
1/2 tsp almond extract
Zest of one lemon
1 cup (8 oz) Mascarpone cheese
2 9 inch unbaked pie shells
1 pinch nutmeg
1 cup whipping cream
1 tbsp sugar
Preheat oven to 350. Beat eggs in large bowl; add flour and sugar. In separate bowl, combine buttermilk, melted butter, vanilla extract, almond extract, lemon zest and Mascarpone cheese. Add to the egg mixture, beating until smooth. Pour into pie shells; sprinkle tops lightly with nutmeg. Bake for 20 minutes. Reduce heat to 325F. Loosely tent pies with foil. Bake for 20 minutes more or until surface is golden brown and center is set. Whip cream to soft peaks; stir in sugar; whip to stiff peaks. Serve atop pie slices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.