Mema Marthas Buttermilk Pie Recipes

MAMA'S BUTTERMILK COCONUT PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

MAMA'S BUTTERMILK PIE

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. In a medium bowl, whisk together the eggs, buttermilk and vanilla extract.
• 3. In a large bowl, add salt, corn starch, and sugar.
• 4. Melt butter in the microwave. Pour the butter on top of dry ingredients. Mix well.
• 5. Once all this is mixed then pour the egg mixture on top. Stir until all is incorporated.
• 6. Pour into pie shells evenly. Bake for 50 minutes to 1 hour. Pies will be a little jiggle but not runny when done.
• 7. *TIP: If you have a pie shield, place it on top of crust about 35 min into cooking. If you don't you can cover the crust with foil to keep it from burning.
• 8. *TIP: When the pie is done, if the butter looks like it is sitting on top of the pies. Just give it time to rest and it will seep back into the pie. Also placing the pie in the fridge will also help this.

MARTHA'S BUTTERMILK PIE

Steps:

• Preheat the oven to 325 degrees.
• Combine sugar and flour in a large bowl. Add yolks and eggs, and whisk to combine. Whisk in butter, buttermilk, cream, zest, and vanilla until thoroughly combined. Pour into baked crust. Bake until filling is set but still wobbly, 45 to 55 minutes. Let cool to room temperature before serving.