Shortly after deplaning Tim, Dianna, Mom and Dad whisked us away to the Hominy Grill, a very fun local place that illustrated its hearty reputation with a full house in mid afternoon.
While they featured delectables like collard greens, cheesy grits and a fantastic cucumber salad the bulk of the meal was outshone by their buttermilk pie.
Smooth, light and incredibly satisfying it's dead easy to make and a wonderful all-season dessert (though I vote for a summer evening with berries on top!). They make some recipes available online though they also have a small cookbook for sale.
Buttermilk Pie
1 c buttermilk, room temp
6 tbs unsltd btr, room temp
1 c sugar
2 eggs, separated
3 tbs flour
1 tbs lemon juice, freshly squeezed
1/2 tsp nutmeg, freshly grated
1/4 tsp salt
1 pre-baked 9", deep dish pie shell
Preheat the oven to 350 degrees F.
1) Cream the butter and sugar then add teh egg yolks and mix til combined.
2) Add the flour, lemon juice, nutmeg and salt.
3) Continue mixing while slowly adding the buttermilk.
4) In a separate bowl whip the egg whites until they form soft peaks. Add a small amount of the buttermilk mixture to the whites and fold gently.
5) Gently fold the egg white mixture into the remaining buttermilk mixture.
6) Pour into the pie shell and bake until lightly browned and barely wiggling in the middle (about 50 minutes).
7) Let cool to slightly warm or room temperature, then serve!
Hominy Grill
207 Rutledge Avenue
Charleston, SC 29403
843.937.0930
2 comments:
Thanks, Cat! I can't wait to try this one!
I ate at the Hominy Grill in September 2009 with my son and daughter-in-law, because it had gotten good reviews. Alas the only memorable item any of us ate there was the buttermilk pie, but it was absolutely off-the-charts amazing. I was only sorry I didn't have room for another slice of it. Thank you for the recipe. I hope I can make it as well at home.
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