Buttermilk Pie With Gingersnap Crumb Crust

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

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Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Make pie crust, using 8 inch pie pan, do not bake.
  3. Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
  4. Stir in flour, salt, and buttermilk until well blended.
  5. Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
  6. Sprinkle with nutmeg and serve warm or chilled.
  7. Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
  8. Bake 8 to 10 minutes or until edge of crust is lightly browned.
  9. Cool on wire rack.

Reviews

(3)
Most Helpful

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

Food Sorceress February 11, 2009

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!

annlouise September 07, 2003

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

allyop135 February 17, 2009

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