Buttermilk Pie
This Buttermilk Pie recipe was passed on to me by my mother. We love to have it over holidays like Easter, Thanksgiving and Christmas. It has a custard like texture and is not overly sweet. I also like how this recipe does not require many ingredients.
When making this pie, it is important that you peak the egg whites and not over beat them. It is also important to make sure that you turn down the oven after the first 8 minutes. Then lightly cover the pies with foil, to prevent the tops from getting too brown, before being done.
This is a chilled pie that tastes great for breakfast, lunch, or dessert. The crust is flaky and the inside is creamy. So it is wonderful with a cup of coffee, tea, or hot chocolate. Buttermilk pie is a southern favorite that is not made that often anymore. It is a welcomed surprise to anyone who has never tried it.
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Ingredients
- 1 stick of margarine (melted)
- 1 cup of granulated sugar
- 2 regular pie crusts
- 2 cups of buttermilk
- 3 extra large eggs
- 2 Tablespoons of all purpose flour
- 2 Tablespoons of vanilla
- 1 teaspoon of salt
Supplies
- Mixing bowls – you need two large bowls
- Hand mixer
- Spatula
- Whisk
- Measuring cup
- Measuring spoons
- Baking sheet
- Foil
Directions For Buttermilk Pie
- Start by melting margarine in a small pot and allow it to cool.
- Next pre-heat oven to 400 degrees Fahrenheit.
- Then get two large bowls and separate the eggs. With the egg yolks in one bowl, and the egg whites in the other bowl.
- Be careful not to get any egg yolk in the egg white bowl.
- Now, beat the eggs with a whisk.
- Now add in the buttermilk, sugar, vanilla, flour and salt. Then mix until well combined with a whisk.
- Then add in the melted margarine and mix with the whisk.
- Now, fluff the egg whites. You do this by beating the egg whites on high until stiff or until it peaks. The little amount of egg whites, will turn into a big fluffy cloud when you beat them on high. So be careful not to overbeat the egg whites, or the cloud will deflate and you have to start over.
- Then fold the fluffed egg whites into the batter by flipping like a pancake with a spatula.
- Gently pour the batter in the pie shells.
- Now place the pies on a baking sheet and bake for 8 minutes. So make sure you set a timer, so you only bake for 8 minutes.
- Then reduce the oven to 325 degrees Fahrenheit and bake for 20 minutes, lightly covered with foil. After the 20 minutes, remove the foil and bake for another 15-20 minutes. So the tops should be lightly brown.
- Allow to cool completely and then put in the refrigerator and chill for at least 2 hours. Then slice and serve. Buttermilk pie has a custard creamy texture that everyone will just love.
For another great dessert, try my Chessman Banana Pudding here: https://majorgates.com/recipes/chessman-banana-pudding/
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