Blue Ribbon Buttermilk Pie
Blue Ribbon Buttermilk Pie offers a luscious, custard-like filling with a hint of coconut flavor, topped with a golden crust. Rich and sweet, it suits those who love creamy desserts with a tropical twist. Perfect for special occasions or a comforting treat any time of year.
Ingredients
Instructions
- Combine sugar, flour, and salt; beat slightly.
- Add buttermilk, melted oleo, and eggs; beat well.
- Add shredded coconut; beat slightly.
- Stir in vanilla extract.
- Pour mixture into two unbaked pie shells.
- Bake at 325°F for 45 minutes or until done.
Tips & Substitutions
For added flavor, consider using fresh coconut instead of shredded for a more tropical taste. If you don't have buttermilk on hand, you can make a substitute by mixing 2/3 cup of milk with 2 teaspoons of vinegar or lemon juice. Ensure to beat the eggs thoroughly for a fluffier pie. This recipe also pairs beautifully with Heavenly Coconut Cake for a delightful dessert spread.
Serving Suggestions
Serve the buttermilk pie chilled or at room temperature, garnished with whipped cream or a sprinkle of toasted coconut for added texture. It makes a wonderful dessert after a hearty meal. For an extra treat, consider pairing it with a scoop of vanilla ice cream or serving alongside Diabetic Cupcakes for a balanced dessert table.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It can be kept for up to 3 days. To reheat, place individual slices in the microwave for 15-20 seconds or warm in a preheated oven at 300°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blue Ribbon Buttermilk Pie contains roughly 480 calories, with 12g protein, 87g carbohydrates, and 5g fat. It is an excellent source of protein (24% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding vinegar or lemon juice to it. Mix 2/3 cup of milk with 2 teaspoons of either acid and let it sit for about 5 minutes. This will give you a similar tangy flavor that buttermilk provides.
How do I know when the pie is done baking?
The pie is done when the edges are set, and the center is slightly jiggly but not liquid. It should turn a light golden brown color. You can also insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, it's ready.
Can I freeze buttermilk pie?
Yes, you can freeze buttermilk pie. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).