1 9 inch unbaked pie crust or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/2 cup butter
1 cup sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla
Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.
In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.
Bealtaine Cream Pie
1 cup whole milk
1 cup heavy cream
1⁄2 cup butter
3 tablespoons cornstarch
1 1⁄2 cups sugar
1 1⁄4 teaspoons vanilla
1 9 in.baked pastry shell
Melt the butter in a wide pan over medium heat.
In a separate bowl slowly add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk.
When the cornstarch is fully blended, add this and all other ingredients, except the vanilla, to the cooking pan.
Stir constantly over medium heat until the mixture becomes thick.
Remove the heat and stir in the vanilla.
Pour the mixture into the waiting pie shell and sprinkle with nutmeg.
The pie may be eaten while it is still warm, as long as it has cooled enough to set. Or the pie may be chilled and eaten later.
Source: Sabbats by Edain McCoy