Julie's Buttermilk Pie
Recipe: #15240
October 26, 2014
Categories: Desserts, One-Pot Meal, Brunch, Mothers Day, Picnic, Potluck, Sunday Dinner, Oven Bake, Vegetarian, Sugar, Buttermilk, Pies, more
"Love this pie, especially the crunchy top! I'd never had buttermilk pie until a few years ago, but it's got to be one of my top three at this point. My version isn't overly sweet, like many out there. If you've never had buttermilk pie, don't worry - you can't taste the buttermilk. It's like a delicious custardy pie with a crunchy top. Use my mom's pie crust recipe, or if you're a beginner my sister Lauren's, both under my recipes. Prep time includes making pie crust. Adapted from Nimz at fooddotcom."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (102.1 g)
- Calories 268.8
- Total Fat - 7.8 g
- Saturated Fat - 4 g
- Cholesterol - 118.1 mg
- Sodium - 102.4 mg
- Total Carbohydrate - 46.2 g
- Dietary Fiber - 0 g
- Sugars - 45 g
- Protein - 4.4 g
- Calcium - 44.1 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Make pie shell and chill in the freezer. Preheat oven to 300 degrees.
Step 2
In mixing bowl, cream butter and sugar, adding eggs one at a time. Add flour, buttermilk and vanilla, with mixer on lower speed.
Step 3
Pour into chilled pie shell and bake about 2 hours. Ten minutes before pie should be done, insert a knife tip. If it comes out clean, pie is done.
Step 4
Cool 30 minutes before serving. Cool completely before refrigerating.
Tips
No special items needed.
0 Reviews
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