IMPOSSIBLE BUTTERMILK PIE
This buttermilk pie makes its own crust. Serve with fresh fruit.
Provided by Jo
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth. Pour filling into pie plate.
- Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 44.6 g, Cholesterol 91.3 mg, Fat 9.9 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 257.2 mg, Sugar 39.4 g
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
BUTTERMILK PIE DIABETIC
Make and share this Buttermilk Pie Diabetic recipe from Food.com.
Provided by Chef Aint Bs
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat together the eggs, cinnamon and clear vanilla. In separate bowl, mix together the flour and sugar (or Splenda). Stir in the buttermilk.
- Add the egg mixture to the buttermilk or sour milk mixture; stir well. Pour into pie shell. Sprinkle with nutmeg. Bake at 450°F for 10 minutes. Reduce the heat and bake at 350°F for 30 minutes or until knife inserted near center comes out clean. Serve immediately or refrigerate.
Nutrition Facts : Calories 200.1, Fat 9.1, SaturatedFat 2.5, Cholesterol 54.1, Sodium 166.7, Carbohydrate 25.5, Fiber 1.1, Sugar 14.2, Protein 4.1
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