Buttermilk Pie I Recipes

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BUTTERMILK PIE



Buttermilk Pie image

This recipe was originally noted by my wife on a cooking show on TV. It was touted as an Amish recipe. All we had for a long time was the list of ingredients on the back of an old envelope. We lost it for a good while and after I found it, I originally posted it so I would never lose it again. Thank you all for all your interest ... this is my absolute favorite pie. During the "lost" phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture. I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet. Enjoy

Provided by thefensk

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1/2 cup margarine, melted
1 1/2 cups sugar
3 tablespoons flour
3 eggs, beaten
1 pinch salt
1 teaspoon vanilla
1 cup buttermilk
1 deep dish pie shell (either your own recipe or storebought)

Steps:

  • Preheat oven to 400°F.
  • Beat the butter and sugar together until light.
  • Add the eggs and beat; then beat in vanilla.
  • Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
  • Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
  • Pie should turn a nice golden brown and a knife inserted should come out clean.
  • I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).

Nutrition Facts : Calories 395.9, Fat 19.1, SaturatedFat 9.8, Cholesterol 101.5, Sodium 269.8, Carbohydrate 52.2, Fiber 0.7, Sugar 39.9, Protein 5

BUTTERMILK PIE



Buttermilk Pie image

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

3 cups sugar
6 tablespoons all-purpose flour
1-1/2 cups buttermilk, divided
5 eggs
1/2 cup butter, melted
2 teaspoons vanilla extract
2 unbaked pastry shells (9 inches each)
1 cup chopped pecans, optional

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 PIE



Buttermilk Pie image

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

3 eggs
½ cup butter, softened
1 ½ cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
⅛ teaspoon freshly grated nutmeg
1 (9 inch) unbaked pie crust

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

CHEF JOHN'S BUTTERMILK PIE



Chef John's Buttermilk Pie image

Not only is this buttermilk pie easy to make and beautiful to look at, it's also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. This is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better.

Provided by Chef John

Categories     Desserts     Pies     Vintage Pie Recipes     Buttermilk Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

1 prepared dough for 1 (9-inch) single crust pie
½ cup unsalted butter, room temperature
1 ½ cups white sugar
3 tablespoons all-purpose flour
¼ teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract
⅛ teaspoon freshly grated nutmeg
Zest from 1 lemon
Juice from 1 lemon
1 cup buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
  • Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
  • Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
  • Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
  • Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 52.6 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 237.1 mg, Sugar 39.5 g

IMPOSSIBLE BUTTERMILK PIE



Impossible Buttermilk Pie image

This buttermilk pie makes its own crust. Serve with fresh fruit.

Provided by Jo

Categories     Desserts     Pies     Vintage Pie Recipes     Buttermilk Pie Recipes

Yield 8

Number Of Ingredients 6

1 ½ cups white sugar
1 cup buttermilk
½ cup baking mix
⅓ cup butter, melted
1 teaspoon vanilla extract
3 eggs

Steps:

  • Heat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
  • Beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth. Pour filling into pie plate.
  • Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 44.6 g, Cholesterol 91.3 mg, Fat 9.9 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 257.2 mg, Sugar 39.4 g

BUTTERMILK PIE IV



Buttermilk Pie IV image

It wouldn't be a holiday around our house if there was no buttermilk pie to eat.

Provided by Carla Maenius

Categories     Desserts     Pies     Vintage Pie Recipes     Buttermilk Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

½ cup margarine, softened
2 cups white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 (9 inch) deep dish pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C.)
  • In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
  • Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

Nutrition Facts : Calories 461.9 calories, Carbohydrate 65.3 g, Cholesterol 71 mg, Fat 20.8 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 5.1 g, Sodium 409.8 mg, Sugar 52.7 g

OLD-TIME BUTTERMILK PIE



Old-Time Buttermilk Pie image

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

CRUST:
1-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/4 cup cold whole milk
1 large egg, lightly beaten
FILLING:
1/2 cup butter, softened
2 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup lemon juice

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.

PERFECT BUTTERMILK PIE



Perfect Buttermilk Pie image

Make and share this Perfect Buttermilk Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1/3 cup butter (no substitutes)
1 cup sugar
3 egg yolks, beaten
3 tablespoons flour
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon grated fresh lemon rind
1 1/2 cups buttermilk
3 egg whites, stiffly beaten
1 9" unbaked pie shell

Steps:

  • Cream butter and sugar together.
  • Add egg yolks and beat well.
  • Add flour, salt, lemon juice and rind; mix thoroughly.
  • Add buttermilk and mix well.
  • Fold in beaten egg whites.
  • Pour filling into crust and bake for 10 minutes at 450 degrees.
  • Lower heat to 350 degrees and continue baking 40 minutes.
  • May need to cover crust edges with foil it starts to get too brown.

Nutrition Facts : Calories 284.5, Fat 14, SaturatedFat 6.7, Cholesterol 93, Sodium 266.4, Carbohydrate 35.8, Fiber 0.3, Sugar 27.4, Protein 5

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