Buttermilk Pie

By MaryEllen

I have been leaving out the crust on this "Pie" to get more of a buttermilk custard. Saves on the calories and really is delicious. the Buttermilk gives a special tang to the dish.

Tips
Nutrition information does not include the pie crust, which I traditionally leave out because of the calories.

By using Splenda you lose volume and the resulting product is very flat. Next time, try putting it in a smaller pie pan. Watch timing.

If using Splenda and no crust use an 8 inch round cake pan sprayed with Pam and bake for minimum amount of time.

Ingredients

• 1 stick butter, melted
• 1 3/4 cup Splenda
• 3 tablespoons flour
• 3 eggs , lightly beaten
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg, up to 1/2 teas.
• 1/4 teaspoon salt
• 1 unbaked deep dish pie shell

Preparation

Step 1

Buttermilk Pie
1. Combine all filling ingredients and mix well. Pour into a deep dish pie pan and bake 45-50 minutes at 3501F

2. Cool on a wire rack. Cover with plastic wrap and refrigerate till serving time.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe (2.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.


Amount Per Serving
Calories 153.26
Calories From Fat (78%) 120.09
% Daily Value
Total Fat 13.62g 21%
Saturated Fat 8.01g 40%
Cholesterol 110.91mg 37%
Sodium 132.74mg 6%
Potassium 78.68mg 2%
Total Carbohydrates 3.92g 1%
Fiber 0.08g <1%
Sugar 1.69g
Protein 3.8g 8%


Reviews
4 stars - Made without the crust for a custard type dessert. Yummy! Especially freshly cooled form the oven. It getss a nice crispy kind of a crust on it. - ME 3/1/2012