Classic Southern Buttermilk Pie Recipes
CLASSIC SOUTHERN BUTTERMILK PIE
This is my grandmother's recipe from a very long time ago! SO delicious and very simple! If you've never had a buttermilk pie it tastes NOTHING like buttermilk. It is more like a sweet, custardy filling. I used to get so anxious waiting for Thanksgiving for my mom to make these! YUM!
Provided by Cookingbaby
Categories Pie
Time 35m
Yield 2 pies
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- Mix all ingredients and pour into pie crust.
- Bake for 30-45 min when pie is golden brown and not wiggly anymore.
Nutrition Facts : Calories 3558.2, Fat 167.5, SaturatedFat 78.6, Cholesterol 806.9, Sodium 2673, Carbohydrate 488.1, Fiber 7.4, Sugar 381.4, Protein 38.1
CLASSIC BUTTERMILK PIE
Add this sweet, smooth dessert to your next Thanksgiving table - from Beth Kirby of Local Milk.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h35m
Yield 4
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
- Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
- Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
- Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.
Nutrition Facts : Calories 755.2 calories, Carbohydrate 84.3 g, Cholesterol 191.7 mg, Fat 43.6 g, Fiber 1.1 g, Protein 9.6 g, SaturatedFat 26.7 g, Sodium 502.8 mg, Sugar 55.7 g
SOUTHERN BUTTERMILK PIE
Enjoy a southern classic with this Southern Buttermilk Pie recipe. Combine cream cheese, butter, flour and more for our take on Southern Buttermilk Pie.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 2h5m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Process cream cheese, butter and 1-1/2 cups flour in food processor 30 sec. or until ingredients are well blended and forms dough that pulls away from side of food processor container.
- Remove dough from food processor; shape into ball. Flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Heat oven to 350°F. Roll out dough between 2 sheets of floured waxed paper to 10-inch round. Remove and discard waxed paper. Gently press dough onto bottom and up side of 9-inch pie plate; flute edge of crust. Prick bottom of crust with fork.
- Whisk eggs, buttermilk, COOL WHIP and vanilla in medium bowl until blended. Add sugar and remaining flour; mix well. Pour into crust.
- Bake 40 to 45 min. or until center is set and top is golden brown. Cool completely.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 170 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 23 g, Protein 4 g
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