Buttermilk Pie With Gingersnap Crumb Crust
Buttermilk pie is a traditional Southern dessert that dates back to the early 19th century. It gets its name from the tangy buttermilk used in the filling, which gives it a unique flavor and creamy texture.
This is vegetarian recipe. Dish can be prepared in 200 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 8 ounce Gingersnap cookies
- 6 tablespoon Unsalted butter
- 1 cup Granulated sugar
- 2 tablespoon All-purpose flour
- 0.25 teaspoon Salt
- 1.5 cup Buttermilk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 0.5 teaspoon Nutmeg
- 1 cup Whipped cream
- 0.5 teaspoon Ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the gingersnap cookies until finely ground. Add melted butter and pulse until combined.
- Press the gingersnap crumb mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes.
- In a large bowl, whisk together sugar, flour, and salt. Add buttermilk, eggs, vanilla extract, lemon juice, and nutmeg. Whisk until well combined.
- Pour the buttermilk mixture into the pre-baked gingersnap crust.
- Bake for 40-45 minutes, or until the pie is set and the center is slightly jiggly.
- Remove from the oven and let it cool for 2 hours. Then refrigerate for at least 2 hours.
- Serve chilled with whipped cream and a sprinkle of ground cinnamon.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.