Buttermilk Cream Pie
Creamy buttermilk filling with sweet and tangy flavor, topped with fluffy meringue or Cool Whip. Perfect for a light dessert that appeals to all ages.
Ingredients
Instructions
- Mix together sugar, flour, egg yolks, and buttermilk in a bowl.
- Beat at low speed with a mixer until all ingredients are well combined.
- Pour the mixture into a heavy saucepan.
- Add margarine and vanilla to the saucepan.
- Cook the mixture until it boils, stirring constantly until thickened.
- Pour the thickened filling into the baked pie shell.
- Allow to cool, then top with meringue or Cool Whip before serving.
Tips & Substitutions
For a smoother texture, sift the flour before mixing it with the other ingredients. If you don't have margarine, butter can be used as a substitute for a richer flavor. Consider adding a pinch of salt to balance the sweetness. To enhance the flavor, a touch of lemon zest can be added. This Buttermilk Cream Pie pairs beautifully with Darlene Bunce's Banana Bread for a delightful dessert spread.
Serving Suggestions
This pie is best served chilled, topped with meringue or Cool Whip for added sweetness and texture. Consider garnishing with fresh fruit like berries for a pop of color and flavor. It makes an excellent dessert for gatherings, and pairs nicely with a cup of coffee or tea. For a complete meal, serve alongside a light salad or a savory dish like Delicious Chic-Casserole.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil to prevent drying out. It will keep well for 2-3 days. If you prefer to reheat, place individual slices in the microwave for about 15-20 seconds, or enjoy it cold, as it maintains its flavor and texture well when chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Cream Pie contains roughly 347 calories, with 9g protein, 53g carbohydrates, and 7g fat. It is a good source of protein (18% of the Daily Value) and iron (17% of the Daily Value).
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 make a substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk and help achieve a similar texture in your pie.
How can I achieve a thicker filling?
If you prefer a thicker filling, you can increase the amount of flour to 4 tablespoons. Additionally, ensure you cook the mixture long enough until it reaches a bubbly, thick consistency. This will help your pie set properly once cooled.
What can I use instead of meringue?
If you're looking for an alternative to meringue, Cool Whip is an excellent choice for a light and creamy topping. You can also use whipped cream or a layer of fresh fruit to enhance the pie's flavor and presentation without the need for baking.
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).