Do you crave a luscious and velvety dessert that tantalizes your taste buds? If so, embark on a culinary journey to discover the secrets of creating the ultimate creamy buttermilk pie, a delectable treat featured in the renowned Farm Journal. This extraordinary dessert combines the rich, tangy flavors of buttermilk with a smooth and creamy filling, encased in a flaky and golden crust. Prepare to indulge in a symphony of flavors and textures that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
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.
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.
CREAMY BUTTERMILK SWEET POTATO PIE
Buttermilk adds a creamy texture to this deliciously simple sweet potato dessert. Add whipped cream and pumpkin spice for a tasty topping, or create your own variation.
Provided by Bruce's Yams
Categories Bruce's® Yams
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Bake empty pie shell for 6-7 minutes, or until the bottom of crust begins to turn light brown. Remove from oven and turn heat down to 350 degrees F. Place pie on a cookie sheet.
- Whip the sweet potatoes in the bowl of a stand mixer until smooth. Add the reserved syrup, buttermilk, eggs, egg yolk, melted butter, and flour; mix until incorporated.
- Pour into the pie shell and bake for 60-65 minutes, or until center of pie has set. If crust starts to brown too much, cover pie with a sheet of tin foil.
- Garnish with whipped cream and pumpkin pie spice.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 55.9 g, Cholesterol 83.6 mg, Fat 15.4 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 6.3 g, Sodium 251.9 mg, Sugar 1.3 g
Tips:
- To achieve the creamiest buttermilk pie filling, use high-quality buttermilk and let it come to room temperature before using.
- For a flaky and tender pie crust, use a combination of butter and shortening, and be sure to keep the dough cold while working with it.
- Blind bake the pie crust before filling it to prevent a soggy bottom.
- Bake the buttermilk pie in a preheated oven at a high temperature for the first 15 minutes, then reduce the temperature to finish baking.
- Let the buttermilk pie cool completely before serving to allow the filling to set and the flavors to meld.
Conclusion:
Creamy buttermilk pie is a classic Southern dessert that is both delicious and easy to make. With its creamy filling and flaky crust, this pie is sure to be a hit with your family and friends. So next time you're looking for a dessert to impress, give this buttermilk pie recipe a try.
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