OLD-FASHIONED BUTTERMILK PIE
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the butter and sugar together in a large bowl until smooth.
- Mix in the flour, eggs, buttermilk, and vanilla.
- Pour the filling into the pie shell then sprinkle the top with nutmeg.
- Bake for 1 hour, or until golden brown and firm (insert a toothpick into the middle, it should come out clean).
- Let cool completely before slicing.
- Serve with whipped cream or fresh berries, and enjoy!
Nutrition Facts : Calories 405 cal
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
HOTEL HERSHEY'S CHOCOLATE BUTTERMILK PIE
Make and share this Hotel Hershey's Chocolate Buttermilk Pie recipe from Food.com.
Provided by Pinay0618
Categories Pie
Time 1h
Yield 2 pies
Number Of Ingredients 8
Steps:
- In a double boiler, melt chocolate. Add dry ingredients. Add eggs, one at a time, until smooth. Add buttermilk and vanilla to complete. Pour over raw pie crust. Bake in preheated 300 degree oven for 40-45 minutes, until custard-like. Cool and top with cool whip to serve.
Nutrition Facts : Calories 2173.4, Fat 82.9, SaturatedFat 22.9, Cholesterol 844.4, Sodium 2032.4, Carbohydrate 306, Fiber 7, Sugar 211.2, Protein 47
BUTTERMILK PIE
Make and share this Buttermilk Pie recipe from Food.com.
Provided by Brenda.
Categories Pie
Time 3h45m
Yield 1 10inch pie
Number Of Ingredients 13
Steps:
- For crust: Use a 10-inch pie plate.
- Pulse flour and salt in food processor.
- Add butter and pulse until mixture resembles coarse crumbs.
- With machine running, add ice water a little at a time until dough just holds together.
- Turn out dough onto a lightly floured work surface and flatten into a disk.
- Wrap in plastic and refrigerate for 1 hour.
- Spread graham crumbs on clean work surface.
- Roll out dough on top of crumbs, coating both sides, int6o a 14 inch round about 1/8 inch thick.
- Fit into pie plate, crimp edges and refrigerate shell at least 30 minutes.
- For Pie: Preheat oven to 400 degrees.
- Prick bottom of shell with a fork, line shell with foil, fill with dried beans and bake until edges are lightly browned- about 25 minutes.
- Remove foil and bake another 10 minutes to lightly brown bottom of crust.
- Cool completely.
- Reduce oven to 350.
- In a bowl, whisk together buttermilk, butter, egg yolks and vanilla.
- In another bowl combine sugar, flour and salt.
- Whisk liquid ingredients into dry ingredients.
- Pass through a fine strainer into a clean bowl.
- Stir in lemon zest.
- Pour mixture into pie shell and bake until center is just set, about 1 hour and 10 minutes.
- Cool and refrigerate at least 4 hours.
- Serve with berry sauce.
Nutrition Facts : Calories 4849.2, Fat 231.7, SaturatedFat 134.4, Cholesterol 2195.7, Sodium 3944.9, Carbohydrate 630.6, Fiber 7.3, Sugar 446.4, Protein 72.5
BUTTERMILK PIE WITH MOLASSES
This is a good pie for BBQ's or picnics. Someone's always asking me what is in this pie.
Provided by Esther Nelson
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter until light and fluffy. Gradually add sugar, and beat well. Beat in the eggs. Add flour, buttermilk, and vanilla; beat until smooth
- Pour filling into pie shell, and bake at 400 degrees F (205 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); bake for an additional 45 minutes, or until set.
- Cool at room temperature, then chill. When serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!
Nutrition Facts : Calories 474.7 calories, Carbohydrate 67.9 g, Cholesterol 101.5 mg, Fat 21.1 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 259 mg, Sugar 54.5 g
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