BUTTERMILK LEMON PIE
Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt. , In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon zest and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg., Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON-BUTTERMILK PIE
Steps:
- Whisk 1 1/4 cups granulated sugar,1/4 cup light brown sugar, 2 tablespoons flour and 1/2 teaspoon salt in a bowl. Whisk 1/2 cup room-temperature buttermilk, 4 room-temperature eggs, 6 tablespoons cooled melted butter, the zest and juice of 1 lemon and 1 teaspoon vanilla in a separate bowl; whisk in the sugar mixture. Pour into a 9-inch graham cracker crust and bake at 350 degrees F until golden and just set, about 45 minutes; let cool. Dust with confectioners' sugar.
LEMON BUTTERMILK PIE
Make and share this Lemon Buttermilk Pie recipe from Food.com.
Provided by Juliesmom
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Cream the butter and sugar together.
- Add the egg yolks one at a time, beating well.
- Add salt, grated lemon peel, lemon juice, and cornstarch; mix well.
- Add buttermilk.
- Beat egg whites until stiff and fold into buttermilk mixture.
- Pour into the unbaked pie shell and bake at 425 degrees F for 10 minutes.
- Reduce heat to 350 degrees F and bake for 30 minutes or until the custard is set.
- Serve warm or cooled.
OLD-FASHIONED LEMON BUTTERMILK PIE
Steps:
- For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
- Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
- For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.
BUTTERMILK LEMON PIE
This Pie is absolutely delicious. If you love lemon pie, you need to try this. It's my favorite pie..I am always being asked for the recipe. Another thing I like about it is no meringue. Enjoy! Recipe courtesy of TOH, from my April/May 2003 issue. My photo's
Provided by Cassie *
Categories Puddings
Time 1h
Number Of Ingredients 11
Steps:
- 1. Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside.
- 2. In a large bowl, combine the sugar, flour and salt.
- 3. In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon peel and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg.
- 4. Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
- 5. I love how simple this pie is. Enjoy!!
LEMON BUTTERMILK PIE WITH SAFFRON
Provided by Alison Roman
Categories Dessert Bake Easter Mother's Day Lemon Saffron Buttermilk Lemon Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For buttermilk pie dough:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer to a large bowl and add buttermilk. Mix with a fork, adding more buttermilk by the tablespoon if needed, just until a shaggy dough comes together; knead very lightly until no dry spots remain. Pat into a disk and wrap in plastic. Chill at least 4 hours.
- DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- For filling and assembly:
- Preheat oven to 325°F. Roll out pie dough on a lightly floured surface to a 14" round. Transfer to a 9" pie dish, allowing dough to slump down into dish. Trim dough, leaving about 1" overhang. Fold overhang under and crimp edge. Prick bottom all over with a fork. Freeze 15 minutes.
- Line crust with parchment paper or foil, leaving an overhang, and fill with pie weights or dried beans. Place pie dish on a rimmed baking sheet and bake until crust is dry around the edge, 20-25 minutes. Remove parchment and weights; bake until surface looks dry, 10-12 minutes longer.
- Meanwhile, blend egg yolks, eggs, buttermilk, sugar, lemon zest, lemon juice, salt, and saffron in a blender until smooth. With motor running, add 2 tablespoons flour, then butter. Tap blender jar against countertop to burst any air bubbles in filling and pour into warm crust.
- Bake pie, rotating halfway through and covering edges with foil if they brown too much before filling is done, until filling is set around edge but center jiggles slightly, 55-65 minutes. Transfer pie dish to a wire rack and let pie cool. Serve pie with whipped cream.
- DO AHEAD: Pie can be baked 2 days ahead. Keep at room temperature up to 6 hours; cover and chill to hold longer.
BUTTERMILK PIE
This recipe was originally noted by my wife on a cooking show on TV. It was touted as an Amish recipe. All we had for a long time was the list of ingredients on the back of an old envelope. We lost it for a good while and after I found it, I originally posted it so I would never lose it again. Thank you all for all your interest ... this is my absolute favorite pie. During the "lost" phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture. I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet. Enjoy
Provided by thefensk
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Beat the butter and sugar together until light.
- Add the eggs and beat; then beat in vanilla.
- Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
- Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
- Pie should turn a nice golden brown and a knife inserted should come out clean.
- I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).
Nutrition Facts : Calories 395.9, Fat 19.1, SaturatedFat 9.8, Cholesterol 101.5, Sodium 269.8, Carbohydrate 52.2, Fiber 0.7, Sugar 39.9, Protein 5
BUTTERMILK LEMON MERINGUE PIE
For lemon lovers everywhere, this wonderful pie with a little extra tang beats the usual lemon meringue every time, no contest. Compliments roll in whenever I serve it. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine sugar and cornstarch. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Pour hot filling into pastry shell., For meringue, in a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 15-20 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 350 calories, Fat 14g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 242mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERMILK LEMON PIE
Steps:
- 1. In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. • Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm. • In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. • Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
BUTTERMILK PIE
This old-fashioned pie is wonderful to freeze and to have on hand for unexpected guests!
Provided by Tracy Mulder
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
- Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
- Bake for 40 to 60 minutes, or until center is firm.
Nutrition Facts : Calories 412.6 calories, Carbohydrate 51.9 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 257.1 mg, Sugar 39.3 g
BUTTERMILK-LEMON CHESS PIE
Provided by John Currence
Categories Dessert Bake Thanksgiving Lemon Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For crust:
- Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
- Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
- Bake crust until edges begin to brown, 30-35 minutes. Remove paper and weights; bake until golden brown, 25-30 minutes longer. Let cool completely.
- For filling:
- Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl until well combined. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour-1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
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