Southern Alabama Specialties

Recipes and folklore from the Gulf Coast. Like this favorte recipe, Garlic Shrimp Linguine, gets a nod from Creole cookery and blends new and old world flavors in making one fine dinner.

Grilling Year-round on the Gulf Coast

Life is good on the Gulf Coast as you'll find folks grilling and barbecuing all types of fine foods. Burgers, dogs, steaks, wings, ribs, pork, chicken, beef, seafood, gator, heck ... if it lives around here, we eat it!

Cake Making in the South

A real classic ~ Lemon Pound Cake with Citrus Glaze.

Sunday Dinners are Sacred in the South

An establishment in these parts, sitting down at the dinner table for a family meal is a way of life for many of us. It is quality time well spent sharing our blessings. Enjoy our recipes.

Gulf Coast Seafood Recipes

Platters like this are often on tables around Mobile Bay especially when there is a Jubilee. A Jubilee only occurs in Mobile Bay - find mouth-watering recipes under the Fish and Seafood categories.

July 2, 2014

Patriotic Bourbon Buttermilk Pie with Tipsy Fruit

Make It a Red, White and Blue Pie.

Last Memorial Day, I made this pie and it was gone in no time flat. It was that good. I shaved a little vanilla ice cream on top and finished topping if off with the spiked blueberries and strawberries to achieve the red, white and blue topping. It was a blast.

Try it for a patriotic holiday or any day you want a wonderful, cool custard pie with berries.


Bourbon Buttermilk Pie in Pecan Crust with Tipsy Fruit
serves 6 to 8, depending on the slice size

for the crust:
1 1/2 cups frozen pecan pieces
3 tablespoons brown sugar
3 tablespoons melted butter
Make sure the pecans are frozen as this helps with the binding of the melted butter and works effortlessly in lining a pie plate. Add pecans and sugar to food processor. Quickly add butter and pulse until pecans are no larger than lentils. Do not process them too fine.
Press into a deep 9 or 10-inch pie plate covering the bottom and sides as would a pie crust. Set aside.

for the pie filling:
2 tablespoons all-purpose flour
3/4 cup sugar
4 large eggs
1 1/2 cups (whole preferred) buttermilk
4 tablespoons butter, slightly melted
3 tablespoons bourbon
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350 degrees F.
In a mixer bowl, add flour and sugar whisking well. Beat in eggs on medium low speed until sugar is dissolved. Whisk in buttermilk at same speed followed with the remaining ingredients. When smooth, pour into pie crust.
Bake 45 to 60 minutes or until puffy and golden on top. You should be able to tell after 45 minutes if the pie is ready or getting close by the jiggle. Or you can test by inserting a knife halfway to the center; if it comes out clean, the pie is done. Do not over cook.
Remove to a wire rack and let cook for at least 1 hour. Refrigerate 2 or more hours before slicing.

for the Tipsy Fruit:
(I used blueberries and strawberries for this one)
1 1/2 cups blueberries, blackberries and/or raspberries
3 cups peeled and sliced peaches or plums, and/or quartered strawberries
1 to 2 tablespoons bourbon
2 teaspoons sugar
Stir all ingredients together about 30 minutes before serving. Refrigerate if desired. Serve on top of the pie with a slotted spoon.