HOW TO MAKE BUTTERMILK PIE RECIPES

Name: Buttermilk Pie
Prep time: 10 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 premade or homemade pie crust; 3 eggs; 1 1/2 c. sugar; 1/2 c. butter, melted and cooled; 3 tbsp. flour; 1 c. buttermilk; 1 tbsp. lemon juice; 1 tsp. vanilla; 1 tsp. kosher salt

BEST BUTTERMILK PIE RECIPE - HOW TO MAKE BUTTERMILK PIE

Best Buttermilk Pie Recipe - How to Make Buttermilk Pie image

Buttermilk Pie is a traditional Southern pie that has a custard filling that tastes like crème brûlée. It's super easy to make.

Provided by Lena Abraham

Categories vegetarian Thanksgiving dessert

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 9

Ingredients

1 premade or homemade pie crust
3 eggs
1 1/2 c. sugar
1/2 c. butter, melted and cooled
3 tbsp. flour
1 c. buttermilk
1 tbsp. lemon juice
1 tsp. vanilla
1 tsp. kosher salt

Steps:

Preheat oven to 400°. Place pie crust in a 9" baking dish. In a large bowl, whisk together eggs and sugar until fully combined. Add remaining ingredients and whisk until all are fully incorporated. Pour into pie crust. Place in oven and bake 10 minutes, then reduce heat to 350° and bake until slightly golden and barely jiggly, 40 minutes more.

BUTTERMILK PECAN PIE RECIPE: HOW TO MAKE IT

Buttermilk Pecan Pie Recipe: How to Make It image

This is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
2 cups sugar
5 large eggs, room temperature
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
Dough for single-crust deep-dish pie

Steps:

Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Add filling. Bake until set, 55-60 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 691 calories, FatContent 41g fat (20g saturated fat), CholesterolContent 191mg cholesterol, SodiumContent 401mg sodium, CarbohydrateContent 75g carbohydrate (53g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

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OLD-TIME BUTTERMILK PIE RECIPE: HOW TO MAKE IT

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
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Preheat oven to 350°. In a large bowl, mix flour and salt. Cut in shortening until crumbly. Gradually stir in milk and egg. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. , For filling, in a large bowl, cream butter and sugar; beat in flour. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. Pour into crust. , Bake until center is set, 45-50 minutes. Cool completely on a wire rack. Serve or refrigerate within 2 hours. If desired, top servings with whipped cream and fresh berries.

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Note: I used an electric mixer though this recipe can easily be mixed by hand. Adapted from Karen’s Buttermilk Pie My older sister Karen always made the Buttermilk Pie for our Thanksgiving and Christmas dinner, and though I’m not sure where she got her recipe, I am sure that it was the best Buttermilk Pie that anyone in our family ever made. Yes, even better than mine. My beloved sister passed away in 1999 a few days after Christmas. The following year I decided to make her Buttermilk Pie in honor of her. I contacted family members and began a search for her recipe. To my dismay no one had it. My mother said my sister had written down the recipe for her, however, after searching she could not find it either. Each year I make a buttermilk pie from recipes I have found in books and online and none of them tasted the same. I am happy to say that while looking through old recipes of my mother’s, after 13 years, I found my sister’s handwritten recipe in time to bake it for Thanksgiving and my family got to enjoy a piece of Karen’s Buttermilk Pie as we reminisced about her and holidays past.

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From foodnetwork.com
Reviews 4.6
Total Time 35 minutes
Category dessert
Cuisine american

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

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Reviews 3.9
Total Time 2 hours 40 minutes
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Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.

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Here's how to make a classic buttermilk chess pie, with a crackly top crust and smooth custard-y center.
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Reviews 3.5
Total Time 4740S
Category Dessert, Pie, Baked good, Egg dish
Calories 366 cal per serving

Cool the pie completely before slicing. Let the pie cool completely on a wire rack before serving, 3 to 4 hours.

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CLASSIC BUTTERMILK CHESS PIE | KITCHN

Cool the pie completely before slicing. Let the pie cool completely on a wire rack before serving, 3 to 4 hours.

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