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Buttermilk Pie

Makes: 8 servings
Prep 25 mins Chill 4 hrs Cool 1 hr Bake 450° 12 mins to 14 mins Bake 350° 50 mins to 55 mins
Buttermilk Pie
Ingredients
  • 1  recipe  Pastry Single-Crust Pie, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
  • 1/2  cup  butter
  • 1  cup  sugar
  • 3  tablespoons  all-purpose flour
  • 3  eggs
  • 1  cup  buttermilk
  • 1  teaspoon  vanilla
Directions

1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.

2. In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.

3. Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.

Nutrition Facts (Buttermilk Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 394,
  • Fat, total (g) 22,
  • chol. (mg) 111,
  • sat. fat (g) 10,
  • carb. (g) 44,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 27,
  • pro. (g) 6,
  • vit. A (IU) 437,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 214,
  • Potassium (mg) 100,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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