Buttermilk Cream Pie Recipe
Ingredients
9 inch unbaked pie shell
2 tsp all-purpose flour
1 tsp low-calorie margarine
2 eggyolks
2 tsp granulated fructose
1 cup buttermilk
1 tsp lemon juice
Directions
Combine flour and margarine in a bowl.
With a fork, blend together.
Beat egg yolks and fructose together.
Add flour mixture, and beat until well blended.
Beat in buttermilk and lemon juice.
Transfer to unbaked pie shell.
Bake at 425°F (220°C) for 10 minutes.
Reduce heat to 350°F (175°C) and bake 20 to 25 minutes longer or until filling becomes firm.
Allow to cool.
With a fork, blend together.
Beat egg yolks and fructose together.
Add flour mixture, and beat until well blended.
Beat in buttermilk and lemon juice.
Transfer to unbaked pie shell.
Bake at 425°F (220°C) for 10 minutes.
Reduce heat to 350°F (175°C) and bake 20 to 25 minutes longer or until filling becomes firm.
Allow to cool.
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