Summer Entertaining: Buttermilk Fudge Pie

Buttermilk Fudge Pie By Rebecca Gordon Editor-in-Chief Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Food Stylist Author Southern Hostess Tailgating Expert Cooking Lessons Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Sports Entertaining How To Make Pie CrustSummer Entertaining

Liberty

A tiny little cottage much like the one described in the fairy tale, Hansel & Gretel, is where I first began honing my baking skills. The owner, a kind but eccentric artist, & his German wife had just moved back to the states with their two children to open the cafe. Culinary school was on the horizon & I was interested in gaining more regular experience before starting classes the following summer. As long as I performed my regular duties which included working the line, washing dishes, sweeping, mopping & prepping out the line for the next shift, I was given free range to bake anything I wanted for the cafe. I whipped up several different confections but there were a few simple items that became regular requests by customers, a classic New York Cheesecake & a Chocolate Fudge Pie… a la mode.

Buttermilk Fudge Pie delivers a slice of effortless decadence that stands tall & stately on the plate. The filling can be whisked together quickly much like a pan of brownies. The homemade pie crust gives this handsome fella an edge too. Look for my tips to prepare the Buttermilk-Cornmeal Pastry Dough with a dramatic fluting technique & hand craft a beautiful dessert your whole family will love. 

Buttermilk Fudge Pie By Rebecca Gordon TV Cooking Personality Editor-in-Chief Buttermilk Lipstick Birmingham Alabama Southern Hostess Author Tailgating Expert Food Stylist Recipe Developer Sports Entertaining Tide & Tigers Today Tailgate Host Cooking Lessons How To Raycom News Network WBRC Fox 6 Original Food & Crafts Idea Party Style

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk Fudge Pie
makes 8 servings

The pie is scrumptious served either warm or chilled. Try topping with a variety of ice cream flavors such as chocolate chip, coffee or buttered pecan for ultra decadent indulgence.

Buttermilk-Cornmeal Pastry Dough
1/2 cup butter
1 {4-oz} bar unsweetened chocolate, chopped
1/4 cup whole buttermilk
1 1/2 cups dark brown sugar
1 Tbsp vanilla
1/4 tsp kosher salt
3 eggs
1/4 cup ap flour
Ice cream

one
Prepare the Buttermilk-Cornmeal Pastry Dough according to instructions. Reduce the oven temperature to 350 degrees. Melt the butter & the chocolate in a large glass bowl on High 1 to 1 1/2 minutes, stirring every 30 seconds until melted. Let stand 5 minutes. Whisk in the buttermilk, the brown sugar, the vanilla & the salt until blended. Add the eggs & whisk the mixture until smooth. Whisk in the flour. Pour the filling into the partially baked pie crust.

two
Bake on the middle oven rack 35 to 40 minutes or until set but slightly giggly in the center of the pie. Cool completely, about 2 hours. Slice into wedges. Serve warm or chilled with ice cream.

How To Flute & Crimp Homemade Pie Dough By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief Pastry Chef Author Food Stylist Recipe Developer Tailgating Expert Southern Hostess Sports Entertaining TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom News Network

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 1 {10-inch} pie crust

Baking the pie on a half sheet pan allows for easy depositing & retrieval from the oven.

1 1/2 cups ap flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk

one
Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc.

two
Place the dough disc between two sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top piece of plastic & invert the dough into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & fold it under so that it rests on the lip of the pan. Crimp the dough around edges in a decorative pattern. Secure a few pieces of the dough underneath the lip of the pie plate. Chill 1 hour.

three
Preheat the oven to 425 degrees. Place the unbaked crust on a half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 15 minutes. Remove the partially baked crust from the oven. Remove the pie weights or dried beans. Cool 10 minutes before filling & baking further according to recipe instructions.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Chop Chocolate For Melting By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Editor-in-Chief Author Food Stylist Recipe Development Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Cooking Lessons Tailgating Expert Sports EntertainingHow To Chop Chocolate For Melting

Melting chocolate for recipe preparation can be achieved quickly.
Follow my pointers for success in your own kitchen.

The 411

A small droplet of water can thwart success instantly.
Chocolate can seize during cooking resulting in a crumbly, lumpy mass.
Be certain the cutting board & the knife are completely dry before beginning.

Chocolate is relatively solid so it’s important to focus on the task.
Place the quantity of chocolate needed on a large cutting board.
Using a sharp chef knife, start at one corner of the bar.
Position the knife blade straight over the bar.
While holding the handle in one hand, apply pressure with palm of your other hand.
Push downward over the top of the knife blade. The chocolate will begin to break away.

Once in smaller pieces, rock the chef knife over the chocolate to chop further.
The largest pieces of chocolate should be about the size of blueberries.
Similar sized pieces will result in even melting.

How To Flute Pie Crust By Rebecca Gordon TV Cooking Personality Birmingham Alabama Edior-in-Chief Pastry Chef Food Stylist Author Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom News Network Cooking Lessons How To Pastry Crust Dough Pies Summer Entertaining Dessert

etc

Cooking Lessons
Visit this post for more detailed instructions & photos to make pretty crust edges

The Basics: Pie Crust Fluting Techniques

music to your ears
“Hansel & Gretel: Dream Pantomime” Engelbert Humperdinck

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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