Buttermilk Rice Pie
A creamy rice pie with a hint of nutmeg and vanilla, featuring a tender buttermilk custard that appeals to dessert lovers seeking comfort and classic flavors.
Ingredients
Instructions
- Put all ingredients in a blender in the order given.
- Blend until well mixed.
- Pour the mixture into an unbaked pie shell.
- Bake at 350°F for 45 to 50 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of buttermilk, or adding a splash of lemon juice for acidity. If you prefer, you can substitute the margarine with butter for a more traditional taste. Ensure the rice is completely cooled before blending to maintain the right consistency. For a unique twist, adding a pinch of cinnamon along with the nutmeg can elevate the flavor profile.
Serving Suggestions
Serve slices of buttermilk rice pie warm or chilled, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Grandma'S Macaroni Salad for a delightful meal. For a refreshing drink option, consider serving it with sweet tea or lemonade to balance the sweetness of the pie.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. When ready to enjoy, reheat individual slices in the microwave for 30-45 seconds or in a preheated oven at 350°F for about 10 minutes, ensuring it warms through without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Rice Pie contains roughly 569 calories, with 9g protein, 72g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (52% of the Daily Value), and a good source of protein and vitamin C. It also contributes 15g 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 a different type of milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity. This will still give the pie a nice texture and flavor, although the taste may differ slightly from the original recipe.
Is it possible to make this pie ahead of time?
Absolutely! This pie can be made a day in advance. After baking, let it cool completely, then cover and refrigerate. This allows the flavors to meld, enhancing the overall taste. Just remember to reheat it gently before serving for the best texture.
Can I add additional flavors or ingredients?
Definitely! You can add chocolate chips or fruit like blueberries or peaches for an extra twist. Just make sure to adjust the sugar slightly if you're adding sweet fruits. Experimenting with flavors can make this pie a versatile dessert option!
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).