Buttermilk Pie Filling Recipes
OLD-FASHIONED BUTTERMILK PIE
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the butter and sugar together in a large bowl until smooth.
- Mix in the flour, eggs, buttermilk, and vanilla.
- Pour the filling into the pie shell then sprinkle the top with nutmeg.
- Bake for 1 hour, or until golden brown and firm (insert a toothpick into the middle, it should come out clean).
- Let cool completely before slicing.
- Serve with whipped cream or fresh berries, and enjoy!
Nutrition Facts : Calories 405 cal
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
CHEF JOHN'S BUTTERMILK PIE
Not only is this buttermilk pie easy to make and beautiful to look at, it's also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. This is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better.
Provided by Chef John
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
- Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
- Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
- Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
- Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 52.6 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 237.1 mg, Sugar 39.5 g
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 PIE FILLING
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.
More about "buttermilk pie filling recipes"
SUPER EASY BUTTERMILK PIE RECIPE - CREATIONS BY KARA
From creationsbykara.com
4.4/5 (26)Category DessertCuisine AmericanTotal Time 1 hr
- Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.)
BEST BUTTERMILK PIE RECIPE - HOW TO MAKE BUTTERMILK PIE
From delish.com
5/5 (2)Category Vegetarian, Thanksgiving, DessertCuisine AmericanTotal Time 1 hr
- 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 PIE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
Estimated Reading Time 8 mins
- Make the Pie Crust: Place the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the chilled shortening and pulse until coarsely ground (about 5 to 6 pulses). Add the chilled butter and pulse until mixture resembles coarse crumbs (about 10 pulses). Transfer the mixture to a large bowl. Sprinkle 3 tablespoons ice water over the flour mixture. Using rubber spatula, stir the mixture until dough forms. If dough remains crumbly, add remaining 1 tablespoon water. Form the dough into a 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Let the chilled dough stand at room temperature for 10 minutes. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a pie plate and fold any overhanging dough underneath itself so the edge of the dough is flush with the outer edge of the pie plate. Crimp edges as desired. Refrigerate the dough-lined pie plate for 40 minutes, then place in the freezer for 20 minutes. While the crust is in the freezer, adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 375 degrees F.
- Line the chilled pie plate with two pieces of parchment paper, allowing the parchment edges to hang over the edges of the pie crust. Fill the lined pie crust with pie weights, place on a lined baking sheet and bake on the lower-middle oven rack until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and pie weights, rotate the baking sheet and continue to bake until the crust is golden brown, 5 to 7 more minutes. Brush the surface of the hot crust with the egg white and bake for an additional 1 minute.
- Make the Pie Filling: While the crust is baking, prepare the pie filling. In a large bowl, whisk together ¾ cup of the sugar, the cornstarch and salt. Add the eggs and egg yolks and whisk to thoroughly combine. Add the buttermilk, heavy cream, melted butter, white vinegar and vanilla extract, and whisk until completely combined.
THE BEST BUTTERMILK PIE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.1/5
- Preheat the oven to 350°. Have ready a 9" pie dish, as well as aluminum foil on standby and a pie shield, if you have one.
- If using a homemade pie crust, flour both sides of a pastry disk and set atop a floured work surface. Begin rolling out the disk until it is about an 1/8" thick and 12" in diameter.
- In a medium-sized mixing bowl, whisk together the sugar, flour, salt, and nutmeg. Add the buttermilk, eggs, and vanilla, and whisk to combine. Lastly, whisk in the melted butter, and pour filling over the pie shell.
AMISH BUTTERMILK PIE {OLD FASHIONED RECIPE FOR A UNIQUE PIE}
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BUTTERMILK PIE - PREPPY KITCHEN
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Estimated Reading Time 6 mins
THE BEST BUTTERMILK PIE EVER IS MADE WITH A BLENDER ...
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4.4/5 (5)Estimated Reading Time 2 minsServings 16Total Time 50 mins
OLD FASHIONED BUTTERMILK PIE RECIPE | THE BEST CUSTARD ...
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Estimated Reading Time 5 mins
BOURBON BUTTERMILK PIE - RECIPES FROM A PANTRY
From recipesfromapantry.com
Estimated Reading Time 8 mins
- Transfer pie crust into a 9-inch pie dish, trim the edges, fold over the pan edge and crimp the edges around the pie dish with your fingers or a fork and refrigerate while you make the filling.
- In a large bowl, whisk together eggs and sugar until frothy. Add in the remaining ingredients and whisk until smooth.
GLUTEN-FREE BUTTERMILK PIE RECIPE - HAPPY MOTHERING
From happy-mothering.com
Estimated Reading Time 4 mins
BUTTERMILK PIE {EASY + DELISH OLD-FASHIONED PIE} | LIL' LUNA
From lilluna.com
Estimated Reading Time 4 mins
- Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.)
- Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°. Bake for 50-55 minutes or till lightly browned on top and mostly set.
BUTTERMILK CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
- Combine sugar, flour, buttermilk, egg yolks, and lemon juice in top of a double boiler. Cook mixture over boiling water, stirring constantly, 30 minutes or until thickened and smooth. Remove from heat. Pour filling into pastry shell.
- Beat egg whites (at room temperature) until stiff peaks form. Spread over filling, sealing to edge of pastry. Bake at 425° for 8 minutes or until lightly browned. Cool. Refrigerate until chilled.
MAGIC LEMON COBBLER - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
- Place the stick of butter in a 9x9-inch square baking dish and place it in the oven to melt for 3-4 minutes until fully melted. Remove from the oven and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the sugar and whisk to combine.
SOUTHERN BUTTERMILK PIE RECIPE | SOUTHERN LIVING
From southernliving.com
- Preheat oven to 350°F. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.
- Bake at 350°F for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.
BUTTERMILK PIE - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
- Cube butter and add to flour mixture. Use pastry blender to cut butter into dry ingredients until pea-sized pieces of butter are scattered throughout.
BUTTERMILK PIE | KING ARTHUR BAKING
From kingarthurbaking.com
- To make the crust: Whisk together all of the dry ingredients., Work in the shortening and then the butter until they're well combined with the dry ingredients., Sprinkle the vinegar and 3 tablespoons of the water over the dough, and toss with a fork.
- Once the dough becomes cohesive stop mixing, only adding water if the dough doesn't easily hold together when squeezed., Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour., Preheat the oven to 350°F and place the oven rack in its lowest position., Roll the dough into a 12" to 13" circle and settle it gently into a 9" pie pan.
- Flute or crimp the edge of the crust as desired, then place in the refrigerator while you make the filling., To make the filling: Beat the eggs slightly and add the sugar, flour, and salt., Add the melted butter and mix well.
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