Pastel de piña y suero de mantequilla

Ingredientes

• 1 9-inch deep dish pie shell frozen or homemade
• 2 cups granulated sugar
• 1/4 cup all purpose flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/4 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup butter (melted (8 tablespoons))
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 tsp lemon extract
• 1 8 oz can crushed pineapple (well drained)

Preparación

1. 1

   Preheat the oven to 350°F. Place pie crust on a baking sheet. Set aside. (If frozen, there's no need to thaw.)

2. 2

   In a medium bowl use a whisk to sift together the sugar, flour, baking soda, salt and nutmeg.

3. 3

   In a separate large bowl using an electric mixer beat together buttermilk, butter, eggs, vanilla and lemon extracts until smooth. Add to the sifted dry ingredients. Whip on medium speed just until smooth. Mix in drained crushed pineapple by hand.

4. 4

   Pour the filling evenly into the pie shell and sprinkle the top with additional nutmeg.

5. 5

   Transfer to the preheated oven and bake for 1 hour to 1 hour 10 minutes or until the center is set when gently shaken. Check the edges of the pie around 40 minutes and cover with aluminum foil or a pie crust shield to prevent the edges from over browning.

6. 6

   Cool the pie completely on a wire cooling rack before cutting.

7. 7

   Serve with fruit or a dollop of whipped cream, if desired. Store chilled for up to 4 days.