Buttermilk Pie III

Buttermilk Pie III

78 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Linda
Recipe by  Linda

“This was given to me by a 94-year-old lady in Arkansas and she said she had been making it all her life.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream butter and sugar until smooth. mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg.
  3. Bake in the preheated oven for 60 minutes, or until golden brown.

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Reviews (78)

Rate This Recipe
amy
47

amy

I uppped the flour in this recipe from 3 Tbls to a little more than one cup. I did this because I had made the buttermilk IV recipe and it was way too custardy and runny. I was trying to find a recipe that was more of a spongy kind of pie, from a recipe that I loved at a Utah restaurant. Anyway, upping the flour turned this cake into a recipe of its own, so maybe I will post it seperate.

Amber Pitts
41

Amber Pitts

Wow! This is like creme brulee pie! I followed directions exactly except I used a deep dish pie crust and increased cooking time to 70 min. Make sure you wrap the crust edge with foil so it doesn't burn. After you take the first piece soak up syrup in pan with a paper towel and there should be no more seeping. I found this to be spectacular after being refrigerated for a few hours. The best pie I have ever tried!

ICTHRUU7
33

ICTHRUU7

This pie is deeelish! I've made some minor adjustments. I only used 1 cup of sugar and used 5 tablespoons of butter. I also didn't use a pie crust and it turns out beautiful. I added some whipped cream and blackberries. Thanks for great recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 405 cal
  • 20%
  • Fat
  • 21.2 g
  • 33%
  • Carbs
  • 50.2 g
  • 16%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Buttermilk Pie I