BUTTERMILK PIE
Steps:
- Preheat oven to 350 degrees F.
- In a mixer with a whisk attachment, cream the butter well then add the sugar and continue to cream until light and fluffy. Add the yolks and blend in; then mix in the flour. With the mixer on add the buttermilk slowly then the lemon juice and rind.
- In a separate bowl, whip the egg whites to stiff peaks. Fold 1/3 of them into the buttermilk batter, then a second and third addition folding after each one.
- Pour the filling into the blind baked crust and sprinkle the top with nutmeg. Bake for 40 minutes until the top is golden brown and the filling is firm looking. Cool and serve at room temperature.
CREAMY BUTTERMILK LEMON PIE
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
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.
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
CREAMY BUTTERMILK PIE FROM FARM JOURNAL
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
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
BUTTERMILK PIE
Steps:
- 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.
PERFECT BUTTERMILK PIE
Make and share this Perfect Buttermilk Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar together.
- Add egg yolks and beat well.
- Add flour, salt, lemon juice and rind; mix thoroughly.
- Add buttermilk and mix well.
- Fold in beaten egg whites.
- Pour filling into crust and bake for 10 minutes at 450 degrees.
- Lower heat to 350 degrees and continue baking 40 minutes.
- May need to cover crust edges with foil it starts to get too brown.
Nutrition Facts : Calories 284.5, Fat 14, SaturatedFat 6.7, Cholesterol 93, Sodium 266.4, Carbohydrate 35.8, Fiber 0.3, Sugar 27.4, Protein 5
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.
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