BUTTERMILK PIE
This old-fashioned pie is wonderful to freeze and to have on hand for unexpected guests!
Provided by Tracy Mulder
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
- Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
- Bake for 40 to 60 minutes, or until center is firm.
Nutrition Facts : Calories 412.6 calories, Carbohydrate 51.9 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 257.1 mg, Sugar 39.3 g
VIDA'S FAMOUS BUTTERMILK PIE
My mom's "best of the best" recipe.
Provided by Donna Lasater
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat together the eggs, sugar and butter. Mix in the buttermilk, vanilla and flour. Pour filling into pie crust.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 62.7 g, Cholesterol 100.9 mg, Fat 21 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 9.8 g, Sodium 241 mg, Sugar 51 g
MONTGOMERY PIE
This pie is a favorite with my in-laws, with their Pennsylvania Dutch background.
Provided by JBS BOX
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1/2 cup sugar with 2 tablespoons flour and mix well. Stir in the molasses, egg, 1 cup water, lemon juice and lemon zest. Mix thoroughly and pour into the unbaked pie shell.
- Cream the butter with the remaining 2/3 cup white sugar until light and fluffy. Add the beaten egg. Sift 1-1/4 cups flour and baking soda together, then add to the creamed mixture alternately with the buttermilk or sour milk (see Cook's Note). Spread over the top of the mixture in the pie shell.
- Bake in preheated oven until filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 72.6 g, Cholesterol 62.4 mg, Fat 14.8 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 279 mg, Sugar 41.6 g
BUTTERMILK PIE
Steps:
- Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.
ANITA'S IMPOSSIBLE BUTTERMILK PIE
Provided by Robin Miller : Food Network
Categories dessert
Time 55m
Yield 1 (9-inch) pie; 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
- Combine the sugar, buttermilk, biscuit mix, melted butter, vanilla, and eggs in a blender and process until smooth. Pour into prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cools), 30 to 40 minutes.
- Let cool for 10 minutes before slicing into wedges. If desired, sift confectioners' sugar or cocoa (or a combo) over the wedges before serving.
BUTTERMILK PIE
This buttermilk pie is an absolute must on your dessert table! I love serving it to my family after Sunday dinner. -Maxine Zook, Middlebury, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the sugar, flour and 3/4 cup buttermilk. Add eggs and remaining buttermilk; mix well. Stir in the butter and vanilla. Divide evenly among pie shells. Top with pecans if desired. , Bake at 425° for 10 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely. Store in the refrigerator.
Nutrition Facts : Calories 360 calories, Fat 14g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 202mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 0 fiber), Protein 4g protein.
BUTTERMILK SHOEFLY PIE
Provided by Ian Knauer
Categories Egg Dessert Bake Thanksgiving Molasses Buttermilk Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 17
Steps:
- Make pie shell:
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Preheat oven to 375°F with rack in middle.
- Line shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more.
- Make Buttermilk filling:
- Reduce oven to 350°F. Whisk together filling ingredients and pour into shell. Bake until set but still slightly wobbly in center, about 45 minutes. Cool completely, about 1 1/2 hours.
- Make shoofly filling:
- Cook molasses, sugar, eggs, flour, and salt in a 3- to 3 1/2-quart saucepan over medium heat, whisking constantly, until it begins to simmer and thickens. Dissolve baking soda in hot water, then whisk into molasses mixture (it will bubble up). Pour over cooled buttermilk layer, spreading evenly. Cool until set, about 30 minutes.
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