Sunday, October 26, 2014

Texas Two-Step Buttermilk Pie

Texas Two-Step Buttermilk Pie

So I saw this recipe from Debi Newton at JustaPinch and I figured, hey, it sounds interesting.

And it’s very easy. Which is always a plus....

The taste?

It’s hard to describe. It’s more than a custard, has a bit of tang, and is sweet like a pecan pie filling would be. So a small piece is plenty.

In any case, this goes in the cookbook and will be made often.


2 c sugar
1/4 c All purpose flour
1 stick butter, melted
3 eggs
1 tsp vanilla extract
1 c buttermilk (1/2 pt container)


Make your pie crust dough and refrigerate for 30 minutes.
A few minutes before your dough is ready from the fridge, set oven at 350°
Mix together the dry ingredients.
Mix the wet ingredients in a separate bowl. Then add the dry to the wet and stir together until mixed.
Roll out your pie crust dough and place in a deep dish pie plate.
Pour in the pie filling.
Bake for 60-70 minutes. Start checking at about 50 minutes. If the top is browned, throw a piece of foil on it to keep it from further browning. Pie is done when it appears fully “set” in the middle.
Servings: 8

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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