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Buttermilk Pie
- 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
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.
- 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 (µg) 52,
- Cobalamin (Vit. B12) (µg) 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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