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
BUTTERMILK CRANBERRY PIE WITH GINGERSNAP CRUST
This buttermilk pie is a stunner-and perfect for the holidays-with its creamy, golden custard marbled with a crimson cranberry swirl.
Provided by Virginia Willis
Categories Thanksgiving Pie Recipes
Time 6h
Number Of Ingredients 13
Steps:
- To prepare crust: Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray; place on a rimmed baking sheet.
- Pulse cookies in a food processor to form coarse crumbs. Add egg white and butter; pulse to combine.
- With damp hands, press the crumb mixture into the bottom and up the sides of the prepared pie pan. Bake until just set, 10 to 12 minutes. Cool on a wire rack for about 10 minutes.
- Meanwhile, prepare filling: Combine cranberries, water and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook until most of the cranberries burst and the liquid is reduced by half, 8 to 10 minutes. Transfer to a mini food processor and puree. Strain through a fine-mesh sieve into a small bowl, pressing on the solids. Let cool for 10 minutes.
- Whisk sugar, cornstarch and salt in a large bowl. Add eggs and egg yolks and whisk until smooth. Whisk in buttermilk and vanilla until smooth. Measure out 1/3 cup of the filling and whisk it into the cranberry puree.
- Pour the remaining filling into the crust. Dollop the cranberry mixture on top. Draw a skewer through the two mixtures to create swirls.
- Bake until the filling is golden and just set, about 1 hour. (Place strips of foil around the edges if the crust browns too quickly.) Let cool to room temperature, about 2 hours. Refrigerate for at least 2 hours more before cutting.
Nutrition Facts : Calories 260 calories, Carbohydrate 41 g, Cholesterol 116 mg, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 329 mg, Sugar 30 g
BUTTERMILK PIE WITH GINGERSNAP CRUMB CRUST
Provided by tblunt
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- For Crust: Combine graham crumbs, gingersnap crumbs, and margarine in 8" pie pan. Pat mixture evenly on bottom and side of pan. Do not bake. For Filling: Mix sugar and margarine in medium bowl until blended, then beat in egg whites and egg. Stir in flour, salt, and buttermilk until well blended. Pour filling into crust. Bake at 350 degrees F for 40 minutes or until sharp knife inserted near center comes out clean. Sprinkle with nutmeg and serve warm or chilled.
BUTTERMILK PIE III
This was given to me by a 94-year-old lady in Arkansas and she said she had been making it all her life.
Provided by Linda
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream butter and sugar until smooth. mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg.
- Bake in the preheated oven for 60 minutes, or until golden brown.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 50.2 g, Cholesterol 101.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 9.9 g, Sodium 257.1 mg, Sugar 39.2 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
GINGERSNAP CRUST
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie crust
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
- Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.
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