How To make Impossible Buttermilk Pie

Impossible Pie (Quick Version - Recipe Only) The Hillbilly Kitchen

Impossible Pie

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Light And Filling BUTTERMILK COCONUT PIE | Recipes.net

This light and flaky buttermilk coconut pie recipe is not excessively sweet and oozes a creamy and tasty filling that just melts in your mouth. From the filling down to its crust, this pie recipe is more than enough to satisfy your pie cravings!

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Ingredients:
2½ cups granulated sugar
6 eggs
4 oz unsalted butter, melted
1 cup buttermilk
2½ cups coconut flakes
2 tsp vanilla extract
1 tsp salt
12 oz prepared pie dough
¼ cup all-purpose flour for dusting
Cooking spray

To serve:
Roasted coconut flakes or desiccated coconut

⬇️ How to make Buttermilk Coconut Pie ⬇️
0:09 Preheat your oven at 300 degrees F.
0:12 Dust your working area with flour then roll out your pie dough evenly until you achieve about the ¼-inch thickness.
0:25 Place your pie tin on top of the pie dough to shape your required amount. Ensure to allot an additional ½-inch extra dough from your pie tin.
0:29 Cut the dough into the required shape and store any excess dough for future use.
0:41 Grease your pie tin and place the shaped pie dough onto the pie tin.
0:50 Crimp the edges to form a pattern, either using your fingers or a fork. Gently press down to have the pie dough stick to the pie tin.
1:00 In a mixing bowl, lightly beat eggs.
1:11 Gradually add sugar, salt, buttermilk, melted butter, vanilla extract, and coconut flakes. Combine ingredients.
1:48 Pour the custard mixture into the prepared pie tin and transfer to a preheated oven.
2:00 Bake at 300 degrees F for about 1 hour.
2:04 Transfer the cooked pie onto cooling racks and allow to cool down briefly before slicing. Serve while hot!

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LEMON BUTTERMILK PIE RECIPE - THANKSGIVING DESSERT

RECIPE:

This Lemon Buttermilk Pie is a great pie to make for Thanksgiving dessert! It's one of the easiest pies ever to make, and it has a wonderful flavor, silkiness, and aroma. It's sweet but still has a nice tanginess from the lemon and buttermilk. SUBSCRIBE for more easy recipes:

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Buttermilk Pie Recipe with Less Sugar!

This is a buttermilk pie recipe with way less sugar! You still get that crispy crunchy top but it’s not so cloy tasting! Add as little or as much sugar as you like to get the taste you deserve with this classic desperation pie recipe! Just pay close attention to that temperature when adjusting the amount of sugar. This pie is easy to make and is like a pie met a cheesecake. Yum!

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Recipe Tips & Tricks:

✔ This recipe is for a conventional pie pan and not a deep dish. Using a deep dish will require more ingredients and baking time. Since deep dish pie pans vary greatly in size, they are not recommended.

✔ Do not use a buttermilk substitute and expect good results. Expect a weepy, split, runny and goopy pie if you ignore this advice.

✔ Use a good quality butter. If using a generic brand, you may wish to reduce the butter by 1 tbs (14g) as cheaper butter can have cause weeping or splitting.

✔ Use a tray under the pie to catch any bubbling over butter or filling.

✔ Tint the edges of the crust with foil to prevent over-browning. You may also opt to not parbake the crust if you like a more pale coloring.

✔ Try different amounts of sugar. Many like 1 1/2 cups (300g) of granulated white sugar. Others like the full two cups (400g) of sugar.

✔ Try the juice and zest of a lemon for a lemon buttermilk pie. Start out with 1 tablespoon (15mL) of juice and 1 tsp (1g) of zest. Or if you really love lemon, use it all!

✔ Try the zest of an orange with some cinnamon sprinkled on top! Yum!

✔ Mix and match your sugar. Try 1/2 light brown, 1/2 white sugar. Try all brown sugar. See what you think.

✔ Try adding a spoonful of honey, molasses, sorghum, or even maple syrup!

✔ Add some spice. Sprinkle the top with nutmeg or add 1 tsp (2g) of cinnamon, 1/2 tsp (1g) of allspice and 1/2 tsp (1g) of ginger to the sugar.

✔ Margarine can be used instead of butter. Be sure you are using margarine with at least 80% fat content and not vegetable oil spread.

✔ Do not over bake. Bake until the center reaches between 170° - 180°F (77°- 82°C) for best results. This could be as low as 35 minutes if your ingredients were warm.

✔ Recipes were created by weighing ingredients. The recipe can be subject to change. Be sure to check the website for any alterations.

Happy Baking!

Vintage Buttermilk Pie

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Lori Brown
PO box 1183
Imboden, Arkansas
72434

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recipe
9 inch unbaked pie shell

3 beaten eggs
1/3 cup flour
1 cup buttermilk
1 t. vanilla
1/2 cup melted butter, 1 cup sugar
350. 40 minutes

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IMPOSSIBLE BUTTERMILK PIE WITH BUTTERMILK WHIPPED CREAM

Impossible Buttermilk Pie with Buttermilk Whipped Cream
1-1/2 cups Sugar
1 cup Buttermilk
1/2 cup Homemade Baking Mix or Bisquick
1/3 cup Butter, melted (I browned my butter)
1 teaspoon Vanilla Extract
3 Eggs
1/4 teaspoon Lemon Zest and juice of half the Lemon
Preheat oven to 350 degrees F. Grease a 9-inch pie plate. Mix all the above ingredients for 1 minutes with a handheld mixer in a large bowl. Pour into the greased pie plate and bake for 30 minutes or until a knife inserted into the middle comes out clean. Let cool and enjoy with the following Buttermilk Whipped Cream:
3/4 cup COLD Heavy Whipping Cream
1/4 cup COLD Buttermilk
1/4 cup Confectioner's Sugar (powdered sugar)
In a large bowl beat with a hand mixer the heavy cream and buttermilk until soft peaks form. Add the sugar and mix until incorporated and soft peaks are formed. Do not overmix or it will become butter.