Buttermilk Pie

 

Pie crust

You can use:

• a homemade single crust

• a refrigerated roll-out crust

• a frozen deep-dish crust (thawed)

Buttermilk pie filling is thin before baking, so the crust needs to be snug in the dish with no big tears.

Tip: If you’re worried about a soggy bottom, you can blind-bake the crust for 8–10 minutes. More on that below.

Unsalted butter

Butter gives richness and that familiar “Southern pie” flavor. Melt it, then let it cool slightly so it doesn’t scramble the eggs.

If you only have salted butter, use it and reduce the added salt in the recipe.

Granulated sugar

This pie is sweet, but it shouldn’t taste like straight sugar. The buttermilk balances it. Stick to white sugar for the cleanest custard flavor.

Eggs

Eggs set the custard. Use large eggs. Room temp is best because they blend more smoothly and bake more evenly.

Buttermilk

The star ingredient. It adds tang and gives the custard a softer, creamier feel than plain milk.

Full-fat buttermilk is my pick if you have choices.

Flour (or cornstarch)

A small amount helps stabilize the filling so it slices clean and doesn’t weep. Flour keeps it traditional. Cornstarch gives an even silkier texture.

I include both options in the notes.

Vanilla extract

Vanilla rounds everything out and makes the pie taste warm and bakery-like.

Lemon juice (optional but helpful)

A tiny splash brightens the filling. It doesn’t make it lemon pie. It just keeps the sweetness in check.

Salt

Salt keeps custard from tasting flat. It’s a small amount, but it matters.

Nutmeg (optional)

A pinch on top is classic. It’s not required, but it adds that soft, old-fashioned warmth that feels right with buttermilk custard.

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Instructions

I’ve written these steps in a way that feels calm and doable. For the full printable version with exact amounts, scroll to the recipe card at the bottom.

1) Preheat the oven

Preheat to 350°F (175°C).

Place a rack in the middle of the oven. Custard pies bake best when they aren’t too close to the top or bottom heat.

2) Prepare the crust

Fit the pie crust into a 9-inch pie dish. Crimp the edges.

If you’re using a refrigerated crust, let it warm slightly so it doesn’t crack while you shape it.

Optional blind-bake (helps with crisp bottoms):
Line the crust with parchment paper, fill with pie weights or dried beans, and bake 8–10 minutes. Remove weights and parchment, then continue with the filling.

If you skip blind-baking, that’s fine too—just bake the pie on the lower-middle rack so the bottom gets steady heat.

3) Mix the filling (don’t overdo it)

In a large bowl, whisk together the sugar, flour, and salt. This helps the flour distribute evenly so you don’t end up with little thick spots.

Add the eggs and whisk until smooth.

Pour in the melted butter and whisk again.

Add the buttermilk and vanilla (and lemon juice if using). Whisk just until the mixture looks combined and silky.

You don’t need to whip air into it. Custard likes a gentle hand.

4) Fill the crust

Pour the filling into the prepared crust.

If you’re using nutmeg, sprinkle a small pinch over the top. Keep it light.

5) Bake

Bake for 45–55 minutes, or until:

• the edges are set

• the center has a gentle wobble

• the top is lightly golden

If the crust edges brown too fast, cover them with foil or a pie shield around the 30-minute mark.

6) Cool completely, then chill

Let the pie cool at room temperature for at least 2 hours.

Then refrigerate for at least 2 more hours before slicing. Chilling helps it firm up and gives you those neat slices that look like you knew what you were doing.

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Dragon Sauce

 

Dragon Sauce Ingredients:

 

1/2 cup low-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon honey or maple syrup

2 garlic cloves, minced

1 tablespoon finely chopped green onions

1 teaspoon crushed red pepper flakes (adjust to taste)

1 tablespoon toasted sesame seeds

1 teaspoon grated fresh ginger (optional for extra zing)

1 tablespoon finely chopped fresh cilantro or parsley

 

 

Special Equipment:

 

A small mixing bowl

A whisk or spoon for mixing

A jar or airtight container for storing

 

 

How to Make Dragon Sauce

 

Prep the ingredients: Start by mincing your garlic, chopping your green onions, and grating your ginger (if using).

 

Mix the base: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and honey. Stir until the honey fully dissolves.

 

Add the flavor: Stir in the minced garlic, red pepper flakes, green onions, and sesame seeds. If using ginger and herbs, add them here too.

 

Taste and tweak: Give it a taste and adjust for sweetness or heat, depending on your preference.

Let it rest: For best flavor, let the sauce sit for at least 10 minutes before serving so the flavors can meld.

 

Store it: Transfer to a jar and keep in the fridge for up to 10 days.

 

Sticky Teriyaki Chicken & Shrimp Fried Rice

 

Ingredients:

 

1 lb boneless, skinless chicken thighs, cut into bite-size pieces

1 lb large shrimp, peeled and deveined

4 cups cold cooked long-grain rice

2 large eggs, lightly beaten

1 cup frozen green peas

½ cup diced carrots

4 green onions, sliced

4 garlic cloves, minced

1 teaspoon fresh ginger, grated

3 tablespoons vegetable oil, divided

2 tablespoons soy sauce

1 teaspoon sesame oil

 Salt and black pepper, to taste

 

 

 

For the Sticky Teriyaki Chicken:

 

⅓ cup low-sodium soy sauce

3 tablespoons brown sugar

2 tablespoons honey

1 tablespoon rice vinegar

2 garlic cloves, minced

1 teaspoon grated ginger

1 teaspoon sesame oil

1 tablespoon cornstarch

2 tablespoons cold water

 

 

 

How to Make It:

 

Glaze That Chicken:

Sear the chicken pieces in a hot skillet until browned and cooked through. Stir together the teriyaki ingredients, add the cornstarch slurry, and simmer with the chicken until thick, dark, and glossy. You’re looking for sticky teriyaki chicken, a bold takeout-style favorite, and that irresistible sweet savory glaze.

 

Sizzle the Shrimp:

Season the shrimp lightly with salt and pepper, then sauté in a little oil with garlic until plump, golden-orange, and cooked through. Set aside so your garlic shrimp, juicy seafood topping, and easy shrimp dinner stay tender.

 

Build the Fried Rice:

Heat oil in a large skillet or wok and scramble the eggs into small pieces. Add carrots, peas, garlic, ginger, and most of the green onions, then stir-fry until fragrant. Toss in the cold rice for a colorful homemade fried rice, quick dinner favorite, and better-than-takeout meal.

 

Bring On the Flavor:

Add soy sauce and sesame oil, tossing over high heat until the grains are evenly seasoned and lightly toasted. Fold some shrimp through the rice while leaving plenty for the top. That creates shrimp fried rice, an easy family dinner, and a seriously satisfying Asian-inspired comfort meal.

 

Load Up the Bowl:

Spoon the fried rice into a large serving dish, pile the glossy teriyaki chicken along one side, and arrange the golden shrimp generously over the rice. Finish with sliced green onions for Teriyaki Chicken & Shrimp Fried Rice, a loaded surf and turf dinner, and an epic weeknight meal.

 

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Serving: 4 people

 

Creamy Shrimp Ribeye Pasta

 

Ingredients

Scale

• 2 ribeye steaks (10–12 oz each)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme
• Salt and freshly cracked black pepper
• 12 oz fettuccine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp butter
• 3 garlic cloves, minced
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ cup chicken broth
• 2 cups fresh baby spinach
• ½ cup diced red bell pepper
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the fettuccine in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
2. Pat the steaks dry and season with salt and pepper. Sear in olive oil over high heat for 3–4 minutes per side. Add butter, garlic, and rosemary, then baste.
3. Melt butter in another skillet and sauté garlic. Add shrimp and cook for 1–2 minutes per side. Stir in broth, cream, Parmesan, and Italian seasoning. Fold in spinach and bell pepper.
4. Toss cooked fettuccine with the creamy shrimp sauce. Use reserved pasta water if needed.
5. Slice the rested ribeye and serve with the creamy shrimp fettuccine. Garnish with parsley and extra Parmesan.

Notes

• Use fresh Parmesan for best flavor.
• Let the steak rest before slicing.
• Adjust seasoning to taste.

 

Summer Sandwiches

 

General Tso's Chicken

 

Chicken:

• 4 cups vegetable oil for frying

• 1 large egg

• 1 ½ pounds skinless, boneless chicken thighs, cut into 1 ½-inch pieces

• 1 teaspoon salt

• 1 teaspoon white sugar

• 1 pinch white pepper

• 1 cup cornstarch

Sauce:

• 2 tablespoons vegetable oil

• 3 tablespoons chopped green onion

• 1 clove garlic, minced

• 6 dried whole red chilies

• 1 strip orange zest

• ½ cup white sugar

• ¼ cup soy sauce

• 3 tablespoons chicken broth

• 2 tablespoons peanut oil

• 1 tablespoon rice vinegar

• 2 teaspoons sesame oil

• ¼ teaspoon ground ginger

• 2 teaspoons cornstarch

• ¼ cup water

Directions

1. Heat vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

2. Whisk egg in large mixing bowl. Add chicken, salt, sugar, and pepper; mix well. Mix in cornstarch, a little bit at a time, until chicken is well coated.

3. Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.

4. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.

5. To make the sauce: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes.

6. Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes. Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.

7. Stir chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.

Pig Shots

 

Ingredients

 

1 pound smoked sausage or kielbasa sausage, cut into ¾ inch chunks

12 ounce thick cut bacon

4 ounce cream cheese, room temperature

¼ cup sour cream

1 jalapeno, stem, seeds removed, diced

½ cup sharp cheddar cheese

½ teaspoon Slap Ya Mama seasoning

¼ cup BBQ sauce (any brand)

⅛ cup honey

1 ½ teaspoon brown sugar

Jalapeno slices

 

Instructions

 

Preheat the oven to 375°.

In a small bow, mix BBQ sauce, honey and brown sugar together. Set aside.

Cut bacon in half and wrap each piece of smoked sausage with a strip of bacon.

Place into a muffin pan or use a toothpick to hold together and place on a baking sheet.

In a medium bowl, mix cream cheese, sour cream, diced jalapeno, sharp cheddar cheese and seasoning together until combined.

Add mixture to a quart size baggie and clip the corner.

Squeeze cheese mixture onto the top of each sausage.

Add a sliced jalapeno on the top and then brush each pig shot with the honey BBQ mixture.

Bake in the oven for 40-45 minutes or until the bacon is crispy.

Carefully remove from the oven and enjoy