Buttermilk Pie With Raspberry Sauce Recipe

• 4 Tbsp. Unsalted butter, softened
• 1 c. Sugar
• 3 lrg Large eggs, lightly beaten
• 3 Tbsp. Allpurpose flour
• 1 tsp Vanilla extract
• 2 Tbsp. Fresh lemon juice
• 1 c. Buttermilk A healthy pinch of baking soda
• 1 x Unbaked 9inch pie crust
• 1 c. Fresh raspberries or possibly other tart berries
• 1/4 c. Black currant or possibly other fruit liqueur

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the butter and sugar and beat till fluffy.
3. Add in the Large eggs one at a time, mixing well after each addition.
4. Add in the flour, vanilla, lemon juice, buttermilk, and baking soda and stir till well combined.
5. Pour the mix into the unbaked pastry shell.
6. Bake in the preheated oven for 15 min.
7. Reduce heat to 300 degrees and bake for 1 hour more or possibly till the custard is set and the top lightly browned.
8. Remove from oven and place on a wire rack to cold.
9. Toss the raspberries with the black currant liqueur in a small bowl.
10. When the pie is cold sufficient to eat, cut it into slices and serve each slice topped with a generous spoonful of the raspberries.
11. Yield: 6

unsalted butter, sugar, eggs, flour, vanilla, lemon juice, buttermilk, crust, fresh raspberries, black currant

Taken from cookeatshare.com/recipes/buttermilk-pie-with-raspberry-sauce-96119 (may not work)