Best Easy Buttermilk Pie Recipes

EASY BISQUICK & BUTTERMILK CHICKEN POT PIE

Steps:

• Position a rack in the center of the oven, and preheat oven to 350 degrees.
• Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.
• Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.
• Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.
• Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).
• Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
• You're done!

EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL

Steps:

• Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
• Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
• Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.

EASY BUTTERMILK PIE

Steps:

• Beat all ingredients together until well blended.
• Pour into 9 inch round glass dish or similar container for baking.
• Bake about 30 minutes at 350 degrees Fahrenheit. A knife in the center should come out clean. Cool for at least 15 minutes.

CRAZY EASY BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in a large bowl and blend with hand mixer on low speed until smooth.
• Pour the mixture into a 9-inch pie plate and bake in center of oven for 45-50 minutes, until a tooth pick inserted comes out clean.

CRAZY EASY BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in a large bowl and blend with hand mixer on low speed until smooth.
• Pour the mixture into a 9-inch pie plate and bake in center of oven for 45-50 minutes, until a tooth pick inserted comes out clean.

EASY BUTTERMILK PIE

Steps:

• In a large bowl cream together sugar, butter and flour. Add eggs, buttermilk and vanilla.
• Pour into unbaked pie shell and bake for 1 hour at 325 degrees or until knife inserted in center comes out clean.
• Cool and serve.