SOUTHERN BUTTERMILK PIE
Enjoy a southern classic with this Southern Buttermilk Pie recipe. Combine cream cheese, butter, flour and more for our take on Southern Buttermilk Pie.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 2h5m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Process cream cheese, butter and 1-1/2 cups flour in food processor 30 sec. or until ingredients are well blended and forms dough that pulls away from side of food processor container.
- Remove dough from food processor; shape into ball. Flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Heat oven to 350°F. Roll out dough between 2 sheets of floured waxed paper to 10-inch round. Remove and discard waxed paper. Gently press dough onto bottom and up side of 9-inch pie plate; flute edge of crust. Prick bottom of crust with fork.
- Whisk eggs, buttermilk, COOL WHIP and vanilla in medium bowl until blended. Add sugar and remaining flour; mix well. Pour into crust.
- Bake 40 to 45 min. or until center is set and top is golden brown. Cool completely.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 170 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 23 g, Protein 4 g
SOUTHERN BUTTERMILK PIE
Make and share this Southern Buttermilk Pie recipe from Food.com.
Provided by Vicki in CT
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Cream margarine and sugar together. Mix in eggs and flour and beat until fluffy. Fold in vanilla and buttermilk. Pour in unbaked pie crust.
- Bake at 350 degrees for 45-50 minutes.
Nutrition Facts : Calories 3684.8, Fat 167.8, SaturatedFat 36.7, Cholesterol 644.3, Sodium 2466.9, Carbohydrate 514.3, Fiber 7.2, Sugar 413.4, Protein 41.5
CLASSIC SOUTHERN BUTTERMILK PIE
This is my grandmother's recipe from a very long time ago! SO delicious and very simple! If you've never had a buttermilk pie it tastes NOTHING like buttermilk. It is more like a sweet, custardy filling. I used to get so anxious waiting for Thanksgiving for my mom to make these! YUM!
Provided by Cookingbaby
Categories Pie
Time 35m
Yield 2 pies
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- Mix all ingredients and pour into pie crust.
- Bake for 30-45 min when pie is golden brown and not wiggly anymore.
Nutrition Facts : Calories 3558.2, Fat 167.5, SaturatedFat 78.6, Cholesterol 806.9, Sodium 2673, Carbohydrate 488.1, Fiber 7.4, Sugar 381.4, Protein 38.1
CHEF JOHN'S BUTTERMILK PIE
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
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
OLD-TIME BUTTERMILK PIE
This recipe is older than I am...and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings. I did the same and now our children make it, too! -Kate Mathews, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour and salt. Cut in shortening until smooth. Gradually add milk and egg and mix well. On a floured surface, roll dough out very thin. Place in a 10-in. pie pan; set aside. , For filling, cream butter and sugar in a bowl. Add flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust. , Bake at 350° for 45 minutes. Cool completely before serving.
Nutrition Facts : Calories 446 calories, Fat 21g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 383mg sodium, Carbohydrate 59g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
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
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