RECIPE FOR BUTTERMILK COCONUT PIE RECIPES

Name: Buttermilk Pecan Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings.
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

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.

OLD-TIME BUTTERMILK PIE RECIPE: HOW TO MAKE IT

Old-Time Buttermilk Pie Recipe: How to Make It image

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

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8-10 servings.

Number Of Ingredients 16

Ingredients

CRUST:
1-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/4 cup cold whole milk
1 large egg, lightly beaten
FILLING:
1/2 cup butter, softened
2 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup lemon juice
Whipped cream and fresh berries, optional

Steps:

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.

Nutrition Facts : Calories 446 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 383mg sodium, CarbohydrateContent 59g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

More about "recipe for buttermilk coconut pie recipes"

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
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Category Desserts
Calories 446 calories per serving

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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