Grandma Case'S Buttermilk Pie
Grandma Case's Buttermilk Pie offers a rich, creamy filling with a hint of tang from buttermilk, perfect for comforting dessert lovers and family gatherings.
Ingredients
Instructions
- Beat the butter, egg yolks, sugar, and buttermilk together until well combined.
- Fold the mixture into beaten egg whites gently.
- Pour the batter into a prepared single pie crust.
- Bake until the pie is golden brown and set.
Tips & Substitutions
Ensure your butter is at room temperature for easy blending. If you're out of buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. For a twist, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to enhance the flavor. This pie is reminiscent of the rich textures found in American recipes, making it a delightful dessert.
Serving Suggestions
Serve your buttermilk pie chilled or at room temperature, garnished with a dollop of whipped cream or a sprinkle of cinnamon for added flavor. It pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream for an indulgent dessert. For a complete meal, consider serving it after a hearty dish like Sweet Potatoes A La Renee.
Storage & Reheating
Store any leftover buttermilk pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to five days. If you want to reheat it, place individual slices in the microwave for 15-20 seconds or warm the whole pie in a low oven at 300°F until heated through. This maintains the pie's creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Case'S Buttermilk Pie contains roughly 190 calories, with 5g protein, 15g carbohydrates, and 13g fat. It is an excellent source of vitamin C (24% 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 whole eggs instead of just egg yolks?
Using whole eggs will alter the texture of the pie, making it denser. The egg yolks contribute to the rich and creamy filling, while the egg whites, when beaten separately, help create a lighter texture. For the best results, stick to the original recipe with just yolks and whipped whites.
What if I don't have a pie crust?
If you don't have a pie crust, you can make a quick graham cracker crust by mixing crushed graham crackers with melted butter and pressing it into a pie dish. Alternatively, you can bake the filling in ramekins for individual servings, baking them without a crust for a delightful custard-like dessert.
How do I know when the pie is done baking?
The pie is done when the top is golden brown and the filling is set but still slightly jiggly in the center. A toothpick inserted into the filling should come out clean or with just a few moist crumbs. Keep an eye on it towards the end of baking to prevent over-browning.
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).