ORANGE BUTTERMILK PIE
Orange Buttermilk Pie is a delicious, sweet, Southern treat. The consistency of this pie reminds me of a cross between a custard pie and a lemon bar. But this pie is made even better with some orange flavor as well!
Provided by The Foreign Fork
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a medium saucepan, heat buttermilk and cream. Use a whisk to stir the combination repeatedly, and continue stirring until the edges begin to bubble and the milk is steaming. Do not allow it to boil. Remove from the burner and allow to cool.
- In a large bowl, beat the eggs with an electric mixer until just combined. Add the sugar, flour, and salt, and then beat again until everything is combined.
- Add the melted (and slightly cooled) butter and the orange juice into the bowl and beat one more time until just combined.
- Add the vanilla and the orange zest into the bowl and hand mix.
- Then, add the buttermilk mixture. Add about ¼ cup into the bowl at first, and hand mix together. This will bring up the temperature of the eggs so that they don't scramble when combined with the hot cream. Add the cream into the mixing bowl, ¼ of the mixture at one time, mixing after each addition.
- Place your desired 9" pie crust (I used store bought) on an open air cookie sheet. Pour the pie filling into the pie crust, then carry the cookie sheet and pie to the oven. This will catch any spills that the pie may have.
- Place the cookie sheet with the pie on it in the oven and bake for about 60 minutes, until the edges are set, but the middle still jiggles a bit and a toothpick comes out clean.
- Enjoy! Leave a comment on this post letting me know what you thought!
Nutrition Facts : ServingSize 1 serving, Calories 225 kcal, Carbohydrate 23 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 99 mg, Sodium 176 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 5 g
ORANGE BUTTERMILK CHESS PIE RECIPE - (4.2/5)
Provided by bgmart94
Number Of Ingredients 11
Steps:
- Preheat oven to 325'. Unroll pie crust and insert in 9-inch pan. In medium bowl, whisk together sugar, cornmeal, and salt. In another medium bowl, combine eggs and next 4 ingredients, stirring until well combined. Add egg mixture to dry ingredients, stirring until well combined. Stir in melted butter. Pour mixture into pie crust. Bake for 45 to 50 minutes until center is set. Let cool completely and garnish with orange slices - or refrigerate until ready to serve.
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
ORANGE-BUTTERMILK CHESS PIE
Inspired by Denise Sa Ade's winning pie at the 2013 state fair of Texas.
Categories orange-buttermilk pie pie recipes chess pie orange-buttermilk chess pie buttermilk pie
Time 1h40m
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Roll out half the dough (one disk) on a lightly floured sheet of parchment paper to 1/4-inch thickness (about a 12-inch circle). Fit into a 9-inch pie plate, crimping edges as desired. Refrigerate 30 minutes to 1 hour.
- Preheat oven to 325°F.
- Whisk together sugar, cornmeal, and salt in a medium mixing bowl. Whisk together eggs, buttermilk, and next 4 ingredients in a medium mixing bowl. Add egg mixture to dry ingredients, stirring until well combined. Pour mixture into prepared crust.
- Bake at 325°F for 45 to 50 minutes or just until filling is set and center jiggles slightly when gently shaken.
- Cool completely on a wire rack. Top with candied orange slices.
- Bring sugar and water to a boil in a large saucepan over medium heat. Add orange slices and reduce heat to low. Simmer, flipping occasionally, until oranges are translucent but hold their shape, about 30 minutes.
- Set a wire rack over a baking sheet. Gently transfer oranges onto rack in a singe layer. Let stand until dry and slightly firm, about 9 hours. Note: The leftover liquid is great to sweeten iced tea.
BUTTERMILK CUSTARD PIE
Quick to make, easy and delicious too. Top with kiwi and strawberries or your choice of seasonal fruit.
Provided by Julie Bs Hive
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Prepare a 9-inch pie shell and set aside.
- Mix sugar an flour.
- Blend in butter, eggs, buttermilk, orange extract and orange rind. Beat until mixture is very smooth.
- Pour into unbaked pie shell and bake at 350° until pie is set, about 45 minutes.
- Serve warm or chilled, topped with slices of kiwi and strawberries, if desired.
- If you like, add whipped cream for garnish.
Nutrition Facts : Calories 2470.9, Fat 123, SaturatedFat 50, Cholesterol 766.3, Sodium 1729.7, Carbohydrate 306.9, Fiber 7.1, Sugar 213.3, Protein 40.1
WARM APPLE BUTTERMILK CUSTARD PIE
Homey, sweet, custardy pie NOT like Grandma's.
Provided by NEONWILLIE
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
- To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
- Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
- Place in preheated oven and bake for 30 minutes.
- To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
- Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.
Nutrition Facts : Calories 549.2 calories, Carbohydrate 80.4 g, Cholesterol 135.9 mg, Fat 23.9 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 276.3 mg, Sugar 64.4 g
BLUEBERRY-BUTTERMILK CHESS PIE
Parbaking the crust of this blueberry pancake-flavored custard pie ensures the bottom will be crisp when it's done.
Provided by Nicole Rucker
Categories Bon Appétit Summer Pie Blueberry Buttermilk Egg Cornmeal Bake
Yield Serves 10
Number Of Ingredients 11
Steps:
- Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
- Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20-25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10-15 minutes longer. Transfer to a wire rack and let cool.
- Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
- Do Ahead
- Pie can be baked 1 day ahead. Store loosely covered at room temperature.
More about "buttermilk orange custard pie recipes"
CRANBERRY BUTTERMILK PIE RECIPE | EATINGWELL
From eatingwell.com
BEST BUTTERMILK PIE RECIPE - HOW TO MAKE BUTTERMILK PIE
From delish.com
ORANGE-BUTTERMILK CHESS PIE RECIPE - PAULA DEEN …
From pauladeenmagazine.com
BUTTERMILK PIE RECIPES
From allrecipes.com
10 BEST BUTTERMILK CUSTARD RECIPES | YUMMLY
From yummly.com
BUTTERMILK CHESS PIE RECIPE - SOUTHERN KITCHEN
From southernkitchen.com
BUTTERMILK CUSTARD PIE - RECIPE - COOKS.COM
From cooks.com
BUTTERMILK PIE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
APPLE BUTTERMILK CUSTARD PIE - THE SEASIDE BAKER
From theseasidebaker.com
BUTTERMILK PIE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
THE 20 BEST EASY CHRISTMAS BAKING RECIPES
From theguardian.com
BUTTERMILK CUSTARD - SOUTHERNKITCHEN.COM
From southernkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love