imagedownloademail this post

Orange-Buttermilk Pie

Active Time: 25 minutes
Total Time: 1 hour 15 minutes plus cooling and chilling • Serves: 8

1 frozen deep dish ready-to-bake pie crust
3 tablespoons Schnucks unsalted butter
1 medium orange
1-1/4 cups Schnucks granulated sugar
2 tablespoons Schnucks all-purpose flour
1/8 teaspoon salt
4 Schnucks large eggs
1 cup buttermilk
1 teaspoon Schnucks pure vanilla extract
1/4 cup semi-sweet chocolate chips
cranberry sauce, whipped topping and chopped pecans (optional)

1. Position oven rack in center position; place rimmed baking pan on rack. Preheat oven to 400°F. Meanwhile, thaw pie shell 10 minutes. In microwave-safe small bowl, heat butter in microwave oven on high 35 to 45 seconds or until melted.

2. From orange, grate 1 teaspoon peel. In large bowl, with whisk, stir sugar, flour, salt and peel. Stir in eggs, 1 at a time. Stir in buttermilk, vanilla and melted butter. Pour buttermilk mixture into pie shell. Evenly sprinkle chocolate chips over filling into pie. With back of spoon, push any visible chips into filling.

3. Carefully transfer filled pie shell onto baking pan in oven. Bake pie on baking pan 10 minutes. Reduce oven temperature to 350°F and bake 45 to 50 minutes longer or until edges of pie are set and center jiggles slightly, carefully rotating pie after 15 minutes. (Pie will puff up in oven while baking.) Transfer pie to wire rack to cool completely. Cover with plastic wrap and refrigerate at least 12 hours before serving.

4. Serve pie topped with your favorite cranberry sauce, whipped topping and/or chopped pecans, if desired.

Each serving: about 385 calories, 16 g total fat (7 g saturated), 106 mg cholesterol, 208 mg sodium, 53 g carbohydrate, 0 g fiber, 39 g sugars, 7 g protein

Cook’s Wisdom

Pie can be refrigerated up to 3 days.