Lynns Buttermilk Pie Recipes

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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.

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

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

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

OLD FASHION BUTTERMILK PIE



Old Fashion Buttermilk Pie image

Make and share this Old Fashion Buttermilk Pie recipe from Food.com.

Provided by Nimz_

Categories     Pie

Time 2h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

3 tablespoons unsalted butter
1 1/4 cups sugar
3 eggs
1 tablespoon flour
1/2 cup buttermilk
1 teaspoon vanilla
1 9" unbaked pie shell

Steps:

  • Preheat oven to 300 degrees In a mixing bowl, cream butter and sugar.
  • Stir in eggs, flour, buttermilk, and vanilla.
  • Pour into pie shell.
  • Bake until knife tip comes out clean, about 1 hour and 45 minutes.
  • Cool slightly before serving.

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