Recipe by Tracy Mulder
"This old-fashioned pie is wonderful to freeze and to have on hand for unexpected guests!"
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1 1/2 cups
freshly grated nutmeg
1 (9 inch)
unbaked pie crust
My new favorite! I have made it twice. The first time the crust almost burned before inside done- so the second time I microwaved the inside in a glass bowl for 2minutes to speed up the cooking time inside. I also cooked the pie crust in the oven- I love my crust flakey on the bottom- After the pie crust was lightly cooked I poured the microwaved pie mixture in the pie and cooked till the crust was a nice brown and the inside was done. Awesome! I speed up many recipes using the microwave to precook the insides alittle faster. Pies or casseroles or baked potatoes!
First attempt at this and it was good but a little too sweet for my tastes. Being diabetic I used splenda instead of sugar, possibly that was it.
My family loved this recipe. I made two pies and one I used nutmeg and the other ground cinnamon. I have to say the one with cinnamon came out better. A word of advice, use deep dish pie crust.Thanks For Such A Wonderful Recipe.
I made this pie today and it really turned out great. I did a little bit of substitution--instead of eggs I used egg beaters, Splenda instead of sugar and Reduced Fat Buttermilk. Not sure how many calories I saved but it was still great and it was also more diabetic friendly.
I think, people should give review off of the recipe that is posted, not a recipe that they have created by changing what has been kindly given to us. Post your own, if you are just going to change everything, and then say I tweaked this, added that, and omitted this, other than that, was a great recipe. It frustrates me. This is a great pie, just the way it is, thank you for sharing.
This recipe will do but I have one that's been used in my family for generations that notes some differences: 3 eggs (beaten), 1 1/2 C. sugar, 1/2 cup (1 stick) butter (melted, cooled to lukewarm), 1/2 C. Buttermilk (make your own by adding a tabls. of vinegar to milk and let sit 1/2 hour - same chemical reaction), 2 Tabls. flour,rounded - not heaping, 1 teas. pure vanilla. Mix/sift together (sifting originated decades ago when flour almost always had mealy bugs in it!!) sugar and flour, add buttermilk, butter, eggs and vanilla. Mix well. Pour into pie shell (hard for the best cook to beat Pillsbury's frig crust - but use a Deep Dish if using frozen). Bake at 400 for 15 minutes. Reduce to 325 for apx. 30-40 minutes. Note: Pie should rise up in the middle - it will fall to level upon cooking. Additional test; shake - should not wiggle in the middle. This pie melts in your mouth and couldn't be easier. Variations: Add some fresh sliced peaches in a round across the top when in season. Or - Toss over some mini chocolate chips after that first 15 minutes. Enjoy whatever version!!
LOVE LOVE LOVE! We generally purchase a buttermilk pie each week from an amazing restaurant ($28 per pie) that we truly love...until we decided to try THIS recipe :o) I have already made two pies and they literally disappeared. The flavor and texture are right on. I do not add the entire tbs of lemon juice (but almost)...and I increase the vanilla by just a smidge...besides that - NO changes and you end up with total perfection! THANKS SO MUCH for the recipe :o)
I've been searcing for the recipe my grandmother used to make and this is very close. Tasted great and was easy to make.
Boyfriend loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 191
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