CRUST FREE IMPOSSIBLE BUTTERMILK PIE
making a “crustless” buttermilk pie from a recipe I got off the food network.
CRUST FREE IMPOSSIBLE BUTTERMILK PIE (from food network)
Ingredients
Cooking spray
1 1/3 cups sugar
1 cup buttermilk
1/2 cup biscuit mix (recommended: Bisquick)
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
Confectioners’ sugar and/or unsweetened cocoa powder, optional
Directions
Preheat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
Combine the sugar, buttermilk, biscuit mix, melted butter, vanilla, and eggs in a blender and process until smooth. Pour into prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cools), 30 to 40 minutes.
Let cool for 10 minutes before slicing into wedges. If desired, sift confectioners’ sugar or cocoa (or a combo) over the wedges before serving.
(I sprinkled a mixture of CINNAMON and GRANULATED SUGAR over top after it cooked for a while before taking it out of the oven instead)
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