Cindy Rae'S Buttermilk Pie
Cindy Rae's Buttermilk Pie offers a rich, creamy filling with a hint of vanilla and a buttery crust, making it a delightful dessert for family gatherings and special occasions.
Ingredients
Instructions
- Combine flour, salt, and sugar; set aside.
- Melt the butter. Beat the eggs just a little and add to the melted butter.
- Add vanilla and buttermilk, stirring with a spoon or fork until well combined.
- Pour the mixture into uncooked pie shells.
- Bake in a 375°F oven for 45 minutes or until set.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. Be careful not to overbeat the eggs; a gentle mix ensures a smooth texture. This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Serving Suggestions
Serve slices of buttermilk pie chilled or at room temperature. It pairs wonderfully with fresh berries or a light fruit salad for a refreshing contrast. For a more indulgent experience, you can top it with whipped cream or serve alongside a scoop of vanilla ice cream. This dessert is perfect for gatherings or as a sweet ending to family dinners.
Storage & Reheating
Store any leftover buttermilk pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for about 3-4 days. To reheat, place slices in a preheated oven at 350°F for 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cindy Rae'S Buttermilk Pie contains roughly 863 calories, with 7g protein, 69g carbohydrates, and 33g fat. It is a good source of iron (14% of the Daily Value) and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 983mg per serving (43% 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 make buttermilk pie ahead of time?
Yes, buttermilk pie can be made a day in advance. Simply bake it, allow it to cool completely, and then refrigerate. This resting period can enhance the flavor and texture. Just remember to cover it well to prevent it from absorbing any odors from the fridge.
What can I substitute for the pie shells?
If you're looking for a healthier option, consider using a whole wheat or gluten-free pie crust. Alternatively, you can make a crustless version by greasing the pie dish and pouring the filling directly in. This will create a delicious custard-like texture while reducing carbs.
How do I know when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle but is not overly wobbly. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Keep an eye on it towards the end of baking to prevent overcooking.
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).