Easy Buttermilk Pie Recipe Paula Deen Food Network

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BUTTERMILK PIE



Buttermilk Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

Piecrust, preferably made with lard and blind-baked
8 tablespoons butter, room temperature
1 1/2 cups sugar
2 yolks
3 tablespoons flour
1 1/2 cups buttermilk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
2 egg whites
2 grates fresh nutmeg

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixer with a whisk attachment, cream the butter well then add the sugar and continue to cream until light and fluffy. Add the yolks and blend in; then mix in the flour. With the mixer on add the buttermilk slowly then the lemon juice and rind.
  • In a separate bowl, whip the egg whites to stiff peaks. Fold 1/3 of them into the buttermilk batter, then a second and third addition folding after each one.
  • Pour the filling into the blind baked crust and sprinkle the top with nutmeg. Bake for 40 minutes until the top is golden brown and the filling is firm looking. Cool and serve at room temperature.

BUTTERMILK PIE



Buttermilk Pie image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 servings

Number Of Ingredients 11

1 1/4 cups low-fat buttermilk
2 large eggs, separated
1 disk refrigerated or homemade pie dough
1 stick unsalted butter, melted
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Let the buttermilk and eggs come to room temperature 1 hour before making the filling.
  • Preheat the oven to 350 degrees F. Ease the dough into a 9-inch deep-dish pie plate and crimp as desired. Pierce all over with a fork. Line the dough with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the parchment and weights and continue baking until lightly golden all over, about 10 more minutes. Let cool completely on a rack.
  • Make the filling: Beat the butter and sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer) on medium-high speed until combined, about 1 minute. Add the egg yolks and beat until pale and thick, about 1 minute. Reduce the mixer speed to medium low; add the flour, lemon juice, lemon zest, nutmeg and salt and beat until just incorporated. Increase the speed to medium high and slowly pour in the buttermilk. Scrape down the sides of the bowl and continue beating until combined. Transfer to a large bowl.
  • Clean the mixer and whisk attachment. Add the egg whites and beat on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the yolk mixture in three additions until no white streaks remain. Pour the filling into the prepared crust. Transfer to a baking sheet and bake until golden and set around the edges (the center will still jiggle), 45 to 50 minutes, rotating the pie halfway through. Let cool on a rack. Dust with confectioners' sugar before serving.

ANITA'S IMPOSSIBLE BUTTERMILK PIE



Anita's Impossible Buttermilk Pie image

Provided by Robin Miller : Food Network

Categories     dessert

Time 55m

Yield 1 (9-inch) pie; 8 servings

Number Of Ingredients 8

Cooking spray
1 1/3 cups sugar
1 cup buttermilk
1/2 cup biscuit mix (recommended: Bisquick)
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
Confectioners' sugar and/or unsweetened cocoa powder, optional

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.

OLD-FASHIONED LEMON BUTTERMILK PIE



Old-Fashioned Lemon Buttermilk Pie image

Provided by Kardea Brown

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1/3 cup ice water
1 1/2 cups granulated sugar
1 1/4 cups buttermilk, at room temperature
4 large eggs, plus 1 yolk, at room temperature
1/2 cup unsalted butter, melted
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
Whipped cream, for serving

Steps:

  • For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
  • Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
  • For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.

BUTTERMILK PIE



Buttermilk Pie image

Provided by Food Network

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 7

1 1/2 cups granulated sugar
1 tablespoon flour
1 tablespoon grated lemon zest
4 large eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10-inch basic pie crust shell

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.

MRS. COWSERT'S BUTTERMILK PIE



Mrs. Cowsert's Buttermilk Pie image

Sweet, but so good with a dollop of whipped cream and a few fresh strawberries. All of this, and so easy to come together. Paula Deen's recipe.

Provided by Barenakedchef

Categories     Dessert

Time 1h25m

Yield 1 pie

Number Of Ingredients 7

1 1/4 cups sugar
1/4 cup butter, melted
3 large eggs, lightly beaten
1 tablespoon all-purpose flour
1/2 cup buttermilk
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell

Steps:

  • 1.Preheat oven to 350°F.
  • 2.Beat sugar, butter, eggs, and flour at medium speed with an electric mixer until combined. Stir in buttermilk and vanilla. Pour into unbaked pie shell; bake 10 minutes. Reduce heat to 325F, and bake 1 hour. Cool before serving.

Nutrition Facts : Calories 2625.9, Fat 123.7, SaturatedFat 50, Cholesterol 684.9, Sodium 1725.5, Carbohydrate 348.7, Fiber 3.3, Sugar 256.8, Protein 35.7

HURRY UP CHICKEN POT PIE (PAULA DEEN)



Hurry up Chicken Pot Pie (Paula Deen) image

This is a quick chicken pot pie recipe from Paula Deen. It is so easy to make, and you could modify this recipe in so many ways.

Provided by Mish K.

Categories     Savory Pies

Time 45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 10

2 cups chopped cooked chicken breasts
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrot
1/2 cup frozen green pea
1 (10 3/4 ounce) can cream of chicken soup
1 cup chicken broth
salt and pepper (optional)
1 1/2 cups instant biscuit mix
1 cup milk
1/2 cup melted butter

Steps:

  • Preheat oven to 350 degrees F.
  • In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
  • Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
  • Stir together the biscuit mix and milk, and pour this over the casserole.
  • Drizzle butter over the topping.
  • Bake until the topping is golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 708.6, Fat 45.1, SaturatedFat 21.4, Cholesterol 241.3, Sodium 1567.8, Carbohydrate 41.1, Fiber 2.1, Sugar 7.7, Protein 33.9

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

PAULA DEEN'S PEANUT BUTTER PIE



Paula Deen's Peanut Butter Pie image

This is a super easy but terrific peanut butter pie. I topped mine with peanut butter cups instead of peanuts. Recipe courtesy of The Lady & Sons Too, Paula H. Deen. Chill time isn't listed or even required, but I put mine in the fridge until serving.

Provided by AmyZoe

Categories     Pie

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3 ounces cream cheese
1 cup confectioners' sugar
1/2 cup peanut butter
1/4 cup evaporated milk
1 1/2 cups Cool Whip
8 inches graham cracker crust
1/3 cup peanuts, chopped

Steps:

  • Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
  • Slowly add the milk, blending well.
  • Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
  • Sprinkle with peanuts.

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