Best Buttermilk Pie With Raspberry Sauce Recipes

Buttermilk Pie with Warm Raspberry Sauce image

Provided by Kami | NoBiggie.net

Number Of Ingredients 17

1 1/2 cup flour
1 teaspoon baking powder
3/4 teaspoon baking soda
2 1/2 cup sugar
4 eggs
2 cups buttermilk
2 tablespoons lemon juice
2 teaspoon vanilla
1/2 cup butter (melted and slightly cooled)
1 prepared pie crust
1/2 cup sugar
1/4 cup water
1/2 pint fresh raspberries (fresh or frozen)
1 cup raspberry jam
raspberry sauce ((see recipe below))
fresh raspberries
sweetened whipped cream

Steps:

Pre-bake the pie crust at 350 for 10 minutes. Remove from oven and let cool to room temperature.
Preheat oven to 400 F.
In a large bowl whisk the dry ingredients together: flour, baking soda, baking powder and sugar.
In a separate bowl mix the wet ingredients together: eggs, buttermilk, lemon juice, vanilla and melted butter.
Add the dry ingredients to the wet ingredients and mix together until combined.
Pour mixture into prepared pie crust and bake for 10 minutes at 400 degrees. Keep the pie in the oven and reduce the heat of the oven to 350 F. and bake for another 30 minutes longer, or until a tooth pick test comes out dry.
Remove from oven and let cool slightly. Serve warm with raspberry sauce, fresh raspberries and sweetened whipped cream.
In a small sauce pan on medium high, heat the water, sugar and raspberries for 4 minutes until the sugar is dissolved. Stirring continually.
Turn heat off but keep the sauce pan on the burner.
With a handheld blender on low speed puree the raspberries in the sauce pan to make a sauce. Serve warm.

Buttermilk Pie with Raspberry Sauce image

Provided by Martha Stewart

Time 3h

Number Of Ingredients 9

1 prepared 8-inch graham-cracker crust
1 large egg white, beaten until frothy
2/3 cup packed light-brown sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/4 cups low-fat buttermilk, well shaken
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
Raspberry sauce

Steps:

Preheat oven to 350 degrees. Place crust (in its pan) on a baking sheet. Brush crust lightly with some egg white; discard remainder. Bake until crisp and slightly darkened, 6 to 8 minutes. Set aside to cool.
Make the Filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Pour into crust.
Make the Raspberry Sauce: Combine raspberries, sugar, and lemon zest in a bowl. Lightly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.
Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 35 to 40 minutes.
Transfer pie to a rack; cool completely. Cover, and refrigerate at least 2 hours and up to 2 days. To serve, slice pie and drizzle slices with raspberry sauce.