Best Buttermilk Pie With Gingersnap Crumb Crust Recipes
BUTTERMILK PIE WITH GINGERSNAP CRUMB CRUST
Make and share this Buttermilk Pie With Gingersnap Crumb Crust recipe from Food.com.
Provided by tristitia
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Make pie crust, using 8 inch pie pan, do not bake.
- Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
- Stir in flour, salt, and buttermilk until well blended.
- Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
- Sprinkle with nutmeg and serve warm or chilled.
- Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
- Bake 8 to 10 minutes or until edge of crust is lightly browned.
- Cool on wire rack.
Nutrition Facts : Calories 228, Fat 7.1, SaturatedFat 1.7, Cholesterol 24.5, Sodium 281.8, Carbohydrate 37.5, Fiber 0.5, Sugar 24.7, Protein 4.2
HOLIDAY GINGER SNAP CRUST
This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.
Provided by ProudMomma89
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
- Bake in the preheated oven until set, about 7 minutes. Cool completely.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g
BLACK BOTTOM PIE (GINGERSNAP CRUST)
A simple to make crust makes this pie just different enough and if you dislike making pie crusts then this one's for you. From My Great Recipes. Chill time not included.
Provided by Julie Bs Hive
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 13
Steps:
- MAKE CRUST:.
- Thoroughly blend the gingersnap crumbs and melted butter. Press on bottom and sides of 9-in pie pan with back of tablespoon. Bake at 350° about 10 minutes. Do not over brown. Cool before filling.
- MAKE FILLING:.
- Soften gelatin in 1/4 cup of the milk. Scald remaining milk in top of double boiler over boiling water.
- Beat egg yolks. Blend in 1/2 cup of the sugar, salt and cornstarch. Add remaining milk slowly, stirring constantly.
- Return to double boiler and cook over simmering water, stirring constantly, until custard coats spoon. Remove from heat. Set aside 1/2 cup custard.
- Add gelatin to remainder and stir until dissolved. Chill.
- Melt 1 1/2 squares of the chocolate. Blend in reserved 1/2 cup custard and vanilla. Pour into crust. Spread evenly. Chill.
- When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture in pie plate.
- Combine whipped cream and powdered sugar. Spread some over custard. Use a pastry tube with star tip and pipe rest around edges. Shave remaining chocolate over top.
- Chill 4-6 hours.
Nutrition Facts : Calories 4756, Fat 256, SaturatedFat 143.6, Cholesterol 1251.8, Sodium 3904.8, Carbohydrate 506.4, Fiber 25.2, Sugar 274.4, Protein 135
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