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    You are in: Home / Recipes / Buttermilk Pie With Gingersnap Crumb Crust Recipe
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    Buttermilk Pie With Gingersnap Crumb Crust

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     3 Total Reviews

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    • on February 11, 2009

      Hi,I am trying to follow this recipe to make it and it is just confusing to me. Step # 2 says make pie crust, do not bake. Then in Step # 7 after pie has been baked it says Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan. Then in step #8 it says .Bake 8 to 10 minutes or until edge of crust is lightly browned. I am totally confused . Tristitia could you reread the recipe , I am totally confused on the crust. Thanks

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    • on September 07, 2003

      This was my first buttermilk pie (I had never heard of it before 'zaar!) I used a prepackaged graham cracker crust. This was such an easy recipe for such a yummy, comfort-food dessert! I was shocked to see the 2 layers form after baking; I assume that's normal? It all tasted just great, though. Maybe too sweet for some, but not for me!

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    • on February 17, 2009

      flavor was a little bland. but it was easy to cook.

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    Nutritional Facts for Buttermilk Pie With Gingersnap Crumb Crust

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 228.1
     
    Calories from Fat 63
    28%
    Total Fat 7.1 g
    10%
    Saturated Fat 1.5 g
    7%
    Cholesterol 27.6 mg
    9%
    Sodium 301.6 mg
    12%
    Total Carbohydrate 37.5 g
    12%
    Dietary Fiber 0.5 g
    2%
    Sugars 24.7 g
    99%
    Protein 4.2 g
    8%
    Detailed Nutrition Values About Nutrition Info
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