Buttermilk Custard Pie Recipe
Finally a Buttermilk Custard Pie recipe that your palate will fall in love with! Buttermilk Custard Pie served as Side Dish is the best food to pep me up. You will fall head over heels in love with this easy and delectable Buttermilk Custard Pie recipe as soon as you try it!
Ingredients
Crust:
3/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons plus
2 teaspoons margarine
1/4 cup plain low-fat yogurt
1 teaspoon white vinegar
Filling:
1/4 cup each margarine and granulated sugar
4 eggs, separated
3 tablespoons all-purpose flour
1 teaspoon each grated orange peel, lemon juice, and vanilla extract
1 1/2 cups buttermilk
Directions
To Prepare Crust: In mixing bowl combine flour and salt; with pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal.
Add yogurt and vinegar and mix thoroughly; form dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour (may be kept in refrigerator for up to 3 days).
Between 2 sheets of wax paper roll dough, forming a 10-inch circle about 1/8 inch thick.
Fit dough into a 9-inch pie plate and flute edges; wrap in plastic wrap and return to refrigerator.
To Prepare Filling and Bake: Preheat oven to 450°F.
In large mixing bowl, using electric mixer, cream margarine with sugar until light and fluffy; beat in egg yolks.
Add flour, orange peel, juice, and vanilla and beat until well blended; stir in buttermilk.
In small mixing bowl, using clean beaters, beat egg whites until stiff but not dry; fold into yolk mixture.
Pour filling into prepared pie crust and bake for 15 minutes.
Reduce oven temperature to 350°F and continue baking for 45 to 50 minutes longer.
Remove pie plate to wire rack and let cool; cover and refrigerate for at least 1 hour before serving.
Add yogurt and vinegar and mix thoroughly; form dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour (may be kept in refrigerator for up to 3 days).
Between 2 sheets of wax paper roll dough, forming a 10-inch circle about 1/8 inch thick.
Fit dough into a 9-inch pie plate and flute edges; wrap in plastic wrap and return to refrigerator.
To Prepare Filling and Bake: Preheat oven to 450°F.
In large mixing bowl, using electric mixer, cream margarine with sugar until light and fluffy; beat in egg yolks.
Add flour, orange peel, juice, and vanilla and beat until well blended; stir in buttermilk.
In small mixing bowl, using clean beaters, beat egg whites until stiff but not dry; fold into yolk mixture.
Pour filling into prepared pie crust and bake for 15 minutes.
Reduce oven temperature to 350°F and continue baking for 45 to 50 minutes longer.
Remove pie plate to wire rack and let cool; cover and refrigerate for at least 1 hour before serving.
