Yields: 1 9-inch Pie
Buttermilk Pie Dough
Yields: 2 pie crusts
600 grams AP flour
350 grams cold unsalted butter
1 teaspoon fine salt
Almost 1 cup cold buttermilk
Combine flour, butter and salt and pulse in food processor…Add buttermilk until dough comes together..form into disk, wrap in plastic….refrigerate for at least 30 minutes.
3 large eggs
1 cup sugar
2 Tablespoons all-purpose flour
1 stick melted butter, slightly cooled.
1 cup buttermilk
1 vanilla bean, seeds scraped
1 teaspoon pure vanilla extract
Freshly grated nutmeg
1 9-inch pie shell, blind baked until golden brown
Freshly whipped sweetened cream..
1. Preheat oven to 325 degrees F. Whisk together the egg and sugar until smooth and pale. Add the flour and whisk until combined. Add buttermilk, butter and strain into another bowl. Whisk in vanilla seeds, extract and about 1/8 teaspoon of nutmeg and whisk until combined.
2. Pour the mixture into the prepared shell. Place on a baking sheet and bake for 50 minutes to 65 minutes or until the custard still jiggles a bit in the center but is lightly puffed on the sides. Remove, let cool to room temperature..Refrigerate until chilled, if desired. Slice and top each slice with spoonfuls of the sauce and a dollop of whipped cream.
Chocolate Tangerine Sauce
1 cup heavy cream
Zest of 2 tangerines
8 ounces semisweet or bittersweet chocolate, coarsely chopped
2 tablespoons light corn syrup
Combine cream and tangerine zest in a small saucepan and bring to a simmer. Remove and let infuse for 30 minutes. Remove the zest, return cream to a simmer. Put chocolate in a medium bowl, pour hot cream over and let sit 1 minute. Add the corn syrup and whisk until smooth. Let cool slightly.