No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (183g) Recipe makes 6 servings
Calories 504
Calories from Fat 196		(38%)
Amount Per Serving		%DV
	Total Fat 21.8g	33%
	Saturated Fat 11.0g	54%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 197mg		65%
Sodium 298mg		12%
Potassium 186mg		5%
Total Carbohydrate 71.3g		23%
	Dietary Fiber 1.0g	3%
	Sugars 59.0g
Protein 7.7g		15%
detailed view... how is this calculated?

Rancher's Buttermilk Pie

Recipe #382261 | 1¼ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: rontaylor1998
Jul 21, 2009

This is my take on a Southern Living recipe that is far better than a "regular" buttermilk pie. Wonderful combination of flavors, sure to please any palate.

SERVES 6 -8 , 1 pie (change servings and units)

Ingredients

9 inches prepared deepdish pie crusts
1 1/2 cups sugar
2 tablespoons cornmeal
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup crushed pineapple, slightly drained
1/2 cup baked sweetened flaked coconut
1/4 cup butter, melted
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract

Directions

1
With a fork, combine sugar and cornmeal in a large bowl.
2
Stir in eggs and buttermilk until combined.
3
Stir in pineapple and next five ingredients, mising well.
4
Pour filling into piecrust.
5
Bake at 350 degrees for 55 to 65 minutes or until set, and top is lightly browned.
6
Serve warm with whipped cream, or chill until ready to serve.