butter cream pie
I’m not sure that I’ve ever cooked a dairy-free pie without butter cream filling, but I’ve made it before. Even though it isn’t technically dairy-free, it was still a really easy pie to make. I used coconut oil instead of butter to give it a buttery flavor and added a little bit of orange zest for a bit of sweetness.
My previous blogpost on The Art of Cookery and Making Dinners ended with a link to a photo of a classic Danish pie and a recipe for a pie that made me squirm. There’s a lot of really good and interesting things to see here.
This pie is from a book called Butter Cream Pie by Gertrude and Herman Scheer. The book itself is a little bit dated in that it was published in 1938, well before the butter cream pie craze became a thing. I feel like it could have been compiled by the same person who created the classic American Pie recipe.
I have been making this pie for years and I have a recipe on my website that you can check out here.
It may be the most perfect looking cake ever made, but it wasn’t easy to find in a book. I’m willing to be the guinea pig for all the cake that comes out of my kitchen.
This recipe is an easy one to make and the butter cream pie is so filling, it could be a crowd pleaser to the holidays. The recipe calls for the “batter’s golden” crust, but the pie itself is made with the crust you can buy, which is slightly less buttery. The only trick is that you have to bake it in a very cool oven for a few hours.
This pie is filled with a mixture of ground beef, onion, and butter, which makes for a perfect combination of flavors. If you have any problems with the crust, just use a butter pie crust.
The only one downside to the butter cream pie is that the crust is only a few slices deep, so it is very easy to cut yourself on the crust. The crust is also very easy to clean and reuse, so I would recommend using it as much as possible if you do cut yourself.
The reason why I love this pie is because it is my favorite pie on Earth, I have some of the most popular ones on the planet, and when the time comes to take it out, I’ll have to do it again.
