RECIPE | Moonshine Pie
Folks, gather 'round and let me tell you 'bout a dessert that's as Southern as a hot summer night and as rebellious as a coon dog that won't hunt. I'm talkin' 'bout Moonshine Pie, a sweet treat with a kick that'll knock your socks off faster than you can say "ROCKET FUEL."
Now, Moonshine Pie ain't your grandma's chess pie, though they're cousins, sure as shootin'. This here pie takes all the good parts of a traditional Southern custard pie and gives it a little somethin' extra – a splash of white lightning that'll make your taste buds do the Virginia Reel.
The History:
Moonshine Pie is about as new-fangled as they come, relatively speakin'. It ain't got the long history of key lime or chess pie, but it's got roots deeper than an old oak tree. See, it comes from a tradition of Southern ingenuity – taking what you've got and making somethin' special.
Moonshiners have been cookin' up their brew in these hills since before the Revolution, always stayin' one step ahead of the revenuers. And Southern bakers? Well, they've been whippin' up custard pies with whatever they had on hand for just as long. Somewhere along the line, some genius decided to marry the two, and Moonshine Pie was born.
The Taste:
Imagine, if you will, a pie that's sweet as a Georgia peach, smooth as Tennessee whiskey, with a kick like a mule from the Blue Ridge Mountains. That's Moonshine Pie for you. The custard is rich and creamy, the top is crackly like a crème brûlée, and right at the end, you get that warmth from the moonshine. It's subtler than you might think – we ain't tryin' to get you tipsy off dessert, after all.
Now, I know y'all are itchin' for the recipe, so let's get to it.
Rebel's Moonshine Custard Pie
Ingredients:
- 1 unbaked 9-inch pie crust
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup buttermilk
- 1/4 cup ROCKET FUEL moonshine (or legal white whiskey if you're feelin' less adventurous)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
1. Preheat your oven hotter than a furnace in July – 350°F (175°C) to be exact.
2. In a bowl bigger than your grandma's Sunday hat, mix together the sugar and melted butter until they're cozier than two peas in a pod.
3. Beat in them eggs, one at a time, like you're callin' hogs – with enthusiasm.
4. Stir in the flour and cornmeal. This here's gonna give your pie some structure, like a good pair of overalls.
5. Now for the good stuff. Pour in the buttermilk, moonshine, vinegar, and vanilla. Add a pinch of salt, too. Mix it all up until it's smoother than a politician's promise.
6. Pour this concoction into your pie crust. It should be runnier than pan gravy, but don't you fret none.
7. Slide that pie into the oven and let it bake for about 45 minutes. You'll know it's done when the top is golden brown and the center jiggles less than your Uncle Joe's belly at a pig pickin'.
8. Let it cool on the windowsill if you want, but watch out for pie thieves. Once it's cooled down, slice it up and serve.
Now, a word of warnin': This pie packs a punch, so eat responsibly. We don't want no one dancin' on tables or howlin' at the moon after dessert.
Variations:
If you're feelin' fancy, you can add some lemon zest to brighten it up, or a dash of cinnamon for warmth. Some folks like to top it with whipped cream or a scoop of vanilla ice cream, and I won't tell if you do.
So there you have it, friends – Moonshine Pie in all its glory. It's a dessert that tells a story with every bite, a tale of Southern traditions, rebel spirit, and good old-fashioned ingenuity. Whether you're servin' it at a family reunion, a backyard barbecue, or just treatin' yourself after a long day, this pie is sure to put a smile on your face and a warmth in your belly.