Southern Buttermilk Pie & Shrimp Scampi

When Simple Suppers first arrived on my doorstep, I did what I usually do when I get my hands on a new cookbook. I do a quick glance and flip through the pages, so this time was no different. As I was thumbing through the cookbook I instantly stopped on a recipe for Corn Chowder, Shrimp Scampi recipe and Buttermilk Pie. 

The photo's alone looked divine, I immediately knew this was a cookbook that I was going to love. The title says it all Simply Suppers "Easy Comfort Food your Whole Family will Love". Simply Suppers is a follow up cookbook to Simply Salads. 

The recipes in this cookbook are all about comfort food, you know all those recipe that remind you of home and warm you from the inside out. I love simple pies and you can't get any simpler than a buttermilk pie, so I couldn't wait to make it.

This pie recipe is easy peasy and pretty much a no fail recipe. A good buttermilk pie should be firm on the inside and lightly brown and crispy on the top. Well as you can see by the photo above my buttermilk pie was just that.

Southern Buttermilk Pie

Ingredients:

1 - 9 inch pie crust (store bought or homemade)

1 1/2 - cups sugar

3 - tablespoons flour

1 - cup well shaken buttermilk

1 - tablespoon fresh squeezed lemon juice

2 - tablespoons vanilla extract

2 - large eggs

1/2 - cup unsalted butter, melted and cooled to room temperature

Directions:

Preheat the oven to 415 degrees. Place the pie crust in a deep dish pie pan and flute the edges. 

If desired use store bought pie crust. Set aside. In a large mixing bowl whisk together the sugar, flour, buttermilk, lemon juice, vanilla., eggs and melted butter. 

Bake the pie crust for 5 minutes or until golden brown.

Remove the pie crust from the oven and pour the filling into the warm crust. Return the pie to the oven and bake until warmed, about 10 minutes. 

Then without opening the door , reduce the heat to 350 degrees and bake until set, about 40 minutes. If the crust begin to brown to quickly add foil around the crust edges. 

Remove from oven and place on a wire rack to cool completely. Serve at room temperature.

Servings: 8

I also made the Shrimp Scampi and it was so delicious, so I'm sharing that recipe as well.  

Shrimp Scampi

Ingredients:

2 - lbs - large uncooked shrimp (16-20 ct) peeled & de veined

kosher salt & peppers

2 - tablespoons olive oil

10 - tablespoons unsalted butter, divided

3 - cloves garlic, minced

1/4 - cup dry white wine

1 - tablespoon fresh lemon juice

2 - tablespoons parsley, chopped

Directions:

Season shrimp with salt and pepper and set aside. In a large saucepan over med-high heat warm the oil until you hear a sizzle when you add a drop of water to the pan. 

Add the shrimp and saute turning occasionally until cook through (about 4 minutes). Transfer the shrimp to a plate and cover to keep warm.

Reduce heat to med-low. Melt 1 tablespoon butter in the same pan you used to cook the shrimp. Add garlic and saute until softened, but not browned (about 2 minutes). 

Add the wine and lemon juice. Raise the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer until the sauce is reduced by half, about 2 minutes.

Reduce the heat to low and whisk in the remaining butter, one tablespoon at a time. Return the shrimp to the sauce and toss gently to coat. Season with salt and pepper to taste. Garnish with parsley. 

Serve hot or over cooked pasta.

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