Lindas Buttermilk Pie Recipes

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VIDA'S FAMOUS BUTTERMILK PIE



Vida's Famous Buttermilk Pie image

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

3 eggs, beaten
2 cups white sugar
¼ pound butter, melted
½ cup buttermilk
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 (9 inch) unbaked pie crust

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

LYNN'S BUTTERMILK PIE



Lynn's Buttermilk Pie image

Provided by Food Network

Categories     dessert

Time 1h20m

Number Of Ingredients 7

3 3/4 cup sugar
1/3 cup flour
1 teaspoon salt
1 stick butter, melted
1 cup buttermilk
1 tablespoon of your favorite flavoring (I usually use Mexican vanilla or lemon flavoring.)
6 eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees F.
  • Mix all ingredients well and pour into two deep dish single pie crusts.
  • Bake until center is golden brown and firmly set (usually about one hour and 20 minutes).

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.

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

CLASSIC BUTTERMILK PIE



Classic Buttermilk Pie image

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

1 cup all-purpose flour
½ teaspoon kosher salt
1 teaspoon sugar
½ cup unsalted butter, very cold, cut into 1-inch dice
¼ cup ice-cold buttermilk
Reynolds Wrap® Aluminum Foil
2 eggs, separated, room temperature
6 tablespoons unsalted butter, room temperature
1 cup sugar
3 tablespoons flour
1 tablespoon lemon juice
¼ teaspoon nutmeg
¼ teaspoon salt
1 cup buttermilk, room temperature
1 teaspoon Powdered sugar for dusting

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

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