Pick your crust for this buttermilk pie
By ALISON LADMAN
For The Associated Press
This pie resembles a smooth, glassy lake of ice perfect for skating. It also sports a spicy gingersnap crust, but you could easily substitute a more classic pastry or graham cracker crust to go with the buttermilk filling.
Start to finish: 1 hour (15 minutes active)
• 8 ounces gingersnap cookies
• 6 tablespoons butter, melted
• 1 egg, separated into white and yolk
• 3 whole eggs
• 2 tablespoons all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 2 cups buttermilk, warmed
• 1 teaspoon vanilla
• Zest of 1 orange
• 1/4 teaspoon nutmeg
Heat the oven to 375 F.
In a food processor, grind the gingersnap cookies to fine crumbs. You should have about 1 1/2 cups. With the processor running, add the melted butter and process until well mixed.
Press the crumb mixture into a deep 9-inch pie plate, making sure to go up the sides.
In a small bowl, beat the egg white until frothy. Using a pastry brush, paint the crust all over with the egg white. Bake for 10 minutes, or until the crust feels firm to the touch and is slightly golden around the edges.
Meanwhile, in a medium bowl, whisk together the remaining egg yolk, the 3 whole eggs, the flour, sugar and salt. Whisk in the warmed buttermilk, vanilla and orange zest. Pour into the baked pie crust. Sprinkle the top with nutmeg.
Lower the oven temperature to 350 F and bake for 35 to 45 minutes, or until the custard is set and only the middle jiggles slightly when shaken. Let cool on a wire rack. Leftover pie should be refrigerated.
Nutrition information per serving (values are rounded to the nearest whole number): 291 calories; 141 calories from fat; 16 g fat (8 g saturated; 0 g trans fats); 115 mg cholesterol; 31 g carbohydrate; 7 g protein; 0 g fiber; 325 mg sodium.