Buttermilk silk pie from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax

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Notes about this recipe

  • Tatiana131 on May 18, 2019

    I’m amazed that a cup of buttermilk and a few eggs make a pie but they do. It’s creamy and silky and comforting and not really close to cheesecake at all, more like a pudding. We added strawberries the second time and it was great. The pie will come out quite wet in the middle still and we cool it in the fridge to set it. We make it with bought pie crust a lot and it’s super easy.

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