Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Southern Buttermilk Pie
- add review
- #7334
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 egg yolks
2 cups buttermilk (do not use low fat buttermilk)
4 tablespoons melted butter
3 egg whites
1 (9-inch size) unbaked deep dish pie shell
directions
Preheat the oven to 375 degrees F.
Combine the sugar, flour, salt, egg yolks, buttermilk, and melted butter in a mixing bowl. Beat on medium speed with an electric mixer until the mixture is smooth and uniform in color.
In another bowl with clean beaters, beat the egg whites until stiff. Fold the beaten egg whites into the buttermilk filling. Pour the filling into the pie shell.
Place the pie in the oven and bake at 375 degrees F for 45 minutes or until set. Remove the pie from the oven and let the pie cool for 10-20 minutes if serving warm. Otherwise, let the pie cool to room temperature and then refrigerate until ready to serve.
nutrition data
312 calories, 14 grams fat, 40 grams carbohydrates, 6 grams protein per serving.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
March 16, 2016
This was not that good, no flavor. will not make again The only thing good about it was my great crust Judy
August 21, 2014
Traditional pie like I grew up with! Brought back memories. Doesn't try to change what's worked for years and is always a favorite.
August 12, 2013
A good and very southern buttermilk pie. One of the better ones I've tried in my years.
January 5, 2007
I made 1 pie first -my husband devoured it so I made 3 more all of my guests LOVED it. Made it for a new years day party. I added more buttermilk and 1 more egg to make it less sweet. Also baked it for 15 minutes more - and added baking pan to catch the overflow. I added lemon and pecans to one. I like it cold and hubby likes it hot -this one is definitely a keeper!