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    Buttermilk Silk Pie

    Source of Recipe


    9-inch uncooked pie crust
    1 cup sugar
    3 Tbl cornstarch
    1 large egg
    3 large egg yolks
    6 Tbl unswlated butter, melted (3/4 stick)
    1 1/2 cups buttermilk
    1 1/2 tsp pure vanilla extract
    1/4 tsp salt

    Preheat the oven to 3500 F, with a rack in the lower third. Bake
    the pie shell, gently pricking any air bubbles with a fork, until
    it is partially baked (it will not take on much color at this
    point), 8 to 10 minutes. Cool the pie shell on a wire rack; leave
    the oven on. Meanwhile, in a bowl, whisk together the sugar and
    cornstarch until there are no bumps.

    Add the egg, egg yolks, melted butter, buttermilk, vanilla, and
    salt and mix well. Pour the filling into the partially baked pie
    crust Bake until the surface is a very pale golden color and the
    custard is et but still slightly wobbly in the center (the mixture
    will set up more as it cools; do not overbake), about 40 minutes.
    Cool the pie to room temperature on a wire rack. Serve at room
    temperature or slightly chilled.




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