KNOCK YOUR SOCKS OFF BUTTERMILK PIE
Honestly delicious! Comfort food at its' best! I originally got this recipe from the Houston Chronicle in 2000
Provided by eltee314
Categories Pie
Time 1h
Yield 2 pies
Number Of Ingredients 8
Steps:
- Preheat Oven to 325 degrees.
- In a large bowl, mix sugar and eggs. Then add vanilla and flour. Stir in melted butter, and then buttermilk. Do not beat. Finally, fold in the graham cracker crumbs.
- Pour into the pie crusts, dividing evenly between the two crusts.
- Bake 45mins or until center of pie is firm when tested with a knife.
Nutrition Facts : Calories 2944.5, Fat 142.2, SaturatedFat 63.1, Cholesterol 562.4, Sodium 1981.3, Carbohydrate 392.2, Fiber 7.5, Sugar 291.1, Protein 33.1
"KNOCK YOUR SOCKS OFF" PUMPKIN PIE
I haven't tried this out yet, but the ginger in it sounds really good. I found the recipe on OrganicValley.com. The site says "The name says it all! Very rich - for a lighter dessert, prepare without the streusel topping." (I'm guessing on the prep time.)
Provided by Shaye
Categories Pie
Time 1h40m
Yield 1 pie
Number Of Ingredients 24
Steps:
- For crust: Place ginger in processor and process until minced.
- Add flour, sugar, allspice and salt; process to combine.
- Using on/off turns, cut in butter until mixture resembles coarse meal.
- Mix yolk and 2 tablespoons water in small bowl.
- Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps.
- (If dough is too dry, blend in more water by teaspoonfuls.) Gather dough into ball; flatten into disk.
- Wrap in plastic; chill 1 hour.
- (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.) Preheat oven to 350 degrees (F).
- Roll out dough on floured surface to 12-inch-diameter round.
- Transfer dough to 9-inch-diameter glass pie dish.
- Trim overhang to 1 inch.
- Fold edges under crust.
- Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish).
- Freeze crust for 15 minutes.
- Line crust with foil and then fill with pie weights (dried beans work well too).
- Bake crust 10 minutes.
- Remove foil and beans and bake until crust is set and pale golden, about 10 minutes.
- Transfer crust to rack; cool completely.
- For filling: Whisk all ingredients in large bowl until combined.
- Pour into pie crust.
- Bake until skin begins to form on filling and filling begins to set, about 50 minutes.
- Remove from oven, and let pie stand 10 minutes to set slightly.
- Maintain oven temperature.
- Meanwhile, prepare topping: Mix first 5 ingredients in medium bowl.
- Rub in butter with fingertips until mixture begins to form small clumps.
- Sprinkle topping over pie.
- Bake until pie is set and streusel is golden brown, about 25 minutes.
- Transfer to rack and cool completely.
Nutrition Facts : Calories 5777, Fat 385, SaturatedFat 202.3, Cholesterol 1768.7, Sodium 2693.8, Carbohydrate 536, Fiber 31.5, Sugar 268.4, Protein 76.9
OLD-TIME BUTTERMILK PIE
This recipe is older than I am...and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings. I did the same and now our children make it, too! -Kate Mathews, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg and mix well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside. , For filling, cream butter and sugar in a bowl. Add flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust. , Bake at 350° for 45 minutes. Cool completely before serving.
Nutrition Facts : Calories 446 calories, Fat 21g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 383mg sodium, Carbohydrate 59g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
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