Buttermilk Pie (Crustless or Crust)
October 08, 2013
Categories: Desserts, Baby Shower, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, Mothers Day, New Years Potluck, Thanksgiving, Oven Bake, Vegetarian, Buttermilk, Pies, Kosher Dairy, more
"The best buttermilk pie around! I use full-fat buttermilk I've never made it using the lower fat but I'm betting it would be fine. If your using a refrigerated crust this is a snap to put together.. NOTE---I have made in a pie plate but without using crust and it turn out great, also I have changed the baking time. Also I added in 1/4 pancake syrup and it was even better! If you have any leftover buttermilk mixture which you may cause you do not want to over fill the crust just pour into lined muffin cups and bake."
- Serving Size: 1 (107.4 g)
- Calories 309.6
- Total Fat - 14.5 g
- Saturated Fat - 8.5 g
- Cholesterol - 112 mg
- Sodium - 101.9 mg
- Total Carbohydrate - 41.5 g
- Dietary Fiber - 0.1 g
- Sugars - 39.1 g
- Protein - 4 g
- Calcium - 51.3 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Preheat oven to 400 degrees.
Set a pie crust into a 9-inch deep dish pie plate then flute edges.
In a bowl beat melted butter and both sugars together until fluffy, 2 minutes. Add the eggs and vanilla and beat until combined well, then beat in the buttermilk.
In a bowl combine flour and salt; mix into the creamed batter, until completely combined.
Pour into pie shell (See New Baking Time below) and bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees and bake for 45-60 minutes or until completely set.
Pie is done when a knife inserted should come out clean.
NEW BAKING TIME
Bake 350 degrees (bottom rack) for 40 minutes.
- Electric mixer
- One 9-inch deep-dish pie plate