Creamy Buttermilk Pie From Farm Journal Food

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BUTTERSCOTCH PIE



Butterscotch Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup packed light brown sugar
4 tablespoons heavy cream
3 tablespoons unsalted butter
2 cups milk
3 tablespoons cornstarch
3 large eggs, separated
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar
One 9-inch pie crust, homemade or purchased, prebaked as directed

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
  • Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
  • Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

BUTTERMILK PIE FILLING



Buttermilk Pie Filling image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 15

1 3/4 cups sugar
1 tablespoon flour
4 eggs
8 tablespoons unsalted butter, softened
1 cup buttermilk
1 tablespoon freshly squeezed lime juice
2 teaspoons pure vanilla extract
1 tablespoon ground nutmeg
Pie Crust, recipe follows
1 cup unsalted butter
1 cup solid vegetable shortening
4 cups cake flour
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons kosher salt

Steps:

  • Preheat oven to 350 degrees F. In metal bowl, combine sugar and flour. In another bowl, lightly beat the eggs and add them to the sugar mixture, combining well. Blend the butter into the mixture using the back of a spoon. Add the buttermilk and blend with a whisk. If the butter has not incorporated by this step set the bowl over a pan of simmering water to help soften the butter. Add the lime juice, vanilla and nutmeg. Blend well. Slowly pour the custard filling into the pie crust. Set the pie on a baking sheet and place it in the oven for 1 hour. Remove pie and let it cool before cutting.
  • Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Reserve any unused dough in the freezer for another use.
  • Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.

CREAMY BUTTERMILK LEMON PIE



Creamy Buttermilk Lemon Pie image

Helen Ordemann from Washington, Illinois is proud to serve this creamy lemon pie with a light meringue topping. You'll find it's hard to resist a slice...and it cuts beautifully, too.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 11

1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 tablespoons lemon juice
2 tablespoons butter
MERINGUE:
3 egg whites
6 tablespoons sugar
1 pastry shell (9 inches), baked

Steps:

  • 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.

Nutrition Facts : Calories 362 calories, Fat 12g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 217mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 6g protein.

CREAMY BUTTERMILK PIE FROM FARM JOURNAL



Creamy Buttermilk Pie from Farm Journal image

From the Farm Journal's Complete Home Baking Book, pg 300. This was different from other buttermilk pie recipes already posted. I did increase the lemon zest a bit when I made it (probably closer to 1 tsp). Per the cookbook: "A lemony custard pie with the texture of a cheesecake, topped with a sprinkle of ground nutmeg."

Provided by flower7

Categories     Pie

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 eggs
2 cups buttermilk
1 cup sugar
1/4 cup flour
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 teaspoon lemon zest
1 (9 inch) unbaked pie shells
freshly ground nutmeg, to taste

Steps:

  • Preheat oven to 425°F.
  • Combine eggs, buttermilk, & sugar in a mixer bowl.
  • Add flour, melted butter & lemon zest and beat at medium speed until blended.
  • Pour mixture into pie shell. Sprinkle with nutmeg (I grated it fresh, right over the pie).
  • Bake at 425F for 15 minutes. Reduce temperature to 325F and bake 25-30 more minutes, or until knife inserted halfway between the center and the edge comes out clean. Cool on a rack.

Nutrition Facts : Calories 390.1, Fat 16.1, SaturatedFat 5.9, Cholesterol 75.4, Sodium 299.5, Carbohydrate 55, Fiber 1.3, Sugar 37.3, Protein 7.2

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