Best Buttermilk Pie Recipe

Best Buttermilk Pie Recipe on Time2saveworkshops.com

This Best Buttermilk Pie Recipe is an older post, but one of our MOST pinned recipes here on Time2Save!  It would make a scrumptious Easter Dessert :)

Kasey here, I have barely cooked the past couple of months because I’ve felt so yucky from morning sickness. (In case you missed my announcement on Mother’s Day we are expecting a new addition in November of this year.) I made it up to my family today by making our favorite Best Buttermilk Pie before Gary starts a new AdvoCare 24-day challenge this week.

If you haven’t tried Buttermilk Pie, it is simply amazing!!! One of my absolute favorite desserts, it melts in your mouth and it’s so so easy to make.

buttermilk pie moms recipe

This particular recipe, comes straight from my mama’s kitchen. She made me this precious handwritten recipe book when I first got married 17 years ago. By far, it is the most used recipe book in my kitchen. It includes all my family’s favorite recipes. Since it’s not a “secret” recipe I thought I’d share with you.

Best Buttermilk Pie Recipe

Best Buttermilk Pie Recipe

Ingredients

  • 1 tablespoon flour
  • 1 cup sugar
  • 1/2 stick butter, softened
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • pinch salt
  • 1 unbaked regular 9 inch pie shell

Instructions

  1. Preheat oven to 325 degrees.
  2. Combine flour, sugar, and butter in a bowl and mix well.
  3. Add eggs one at a time, beating well after each one.
  4. Add buttermilk, vanilla, and salt.
  5. Pour into pie shell and bake for 40 to 45 minutes until the middle is softly set.
  6. I usually bake mine 50 minutes, but it will depend on how hot your oven cooks.
  7. During the last 5 minutes of cooking, move pie to bottom shelf of oven to crisp crust.
  8. **Update - I've been cooking mine closer to 55 minutes so that the filling sets up properly. Depending on your oven it may take less time.
http://www.time2saveworkshops.com/best-buttermilk-pie-recipe/

 

Lemon Bars with Saltine Crackers

 

Jamie here!! Looking to change up your dessert routine?  You’re going to love the cool, creamy sweetness of lemon filling mixed with the crumbly, salty crust in these best-of-both worlds Lemon Bars with Saltine Crackers.  This is the PERFECT treat for Spring – an unexpected punch of flavor and all KINDS of texture!

But first, a quick word about treats…  My husband is one of the weird ones who doesn’t care for dessert.  He never wants a cake on his birthday or (gasp!) ice cream on a hot summer night.  So it wasn’t until the 3rd year of our marriage that I stumbled upon a treat that he actually asked me to make again – and it was these Lemon Bars.  Now I usually trade off between these and my easy Derby Pie recipe for his birthday dessert – and it’s always such a nice change to have these refreshing bars again!

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lemon-bar-recipe

Here’s what you’ll need to get started:

  • 14 oz can of Sweetened Condensed Milk
  • 2 Lemons
  • 4 Eggs
  • 1 Stick of Softened Butter
  • 1 Sleeve of Saltine Crackers
  • Lemon Cake Mix (Try to get the kind with Pudding in the mix)

 

Directions:

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Before you begin, get the butter nice and soft.  I like to set it on the stove while the oven is preheating, turning it to the other side every minute or so.

 

lemon bars cracker crust

 

Crush the sleeve of saltines in a large ziploc bag with either a rolling pin or by rolling a glass over them.  Make the crumbs as small as possible!

In a large bowl, mix the lemon cake mix, 1 egg and softened butter together with an electric beater.  Stir in the saltine crumbs.  You may need to cut some of the dry ingredients into the butter with a fork. Work it together until you have coarse crumbs.  Measure out two cups of crumb mixture and set aside for later, press the rest of the mixture into a pre-greased 13 x 9″ pan.

lemon bars crust

Bake at 350 for 20 minutes, or until edges of crust are golden brown.

In a medium bowl, mix together condensed milk, juice of 2 lemons and 3 egg yolks.  Really get as much juice as you can out of the lemons by rolling them on a flat surface to break down the inner membranes, and allowing them to get to room temp first (or microwave them for 10 seconds!)

Pour the filling onto the crust and spread evenly.  Top with the remaining crumb mixture and bake for another 20-25 minutes, or until edge of topping is golden brown.

Cut into squares and refrigerate.  Makes 1 dozen large bars, or 2 dozen small ones.  *These are RICH, so you might want to go for the small squares!

Variations:

Try using vanilla wafers or graham crackers instead of saltines.  Don’t have fresh lemons?  Use lemon juice (about 1/2 cup) or even LIME juice would be yummy, I bet!

Lemon Bars with Saltine Crackers
Dessert
2 Dozen
 
Ingredients
  • 14 oz can of Sweetened Condensed Milk
  • 2 Lemons
  • 4 Eggs
  • 1 Stick of Softened Butter
  • 1 Sleeve of Saltine Crackers
  • Lemon Cake Mix (Try to get the kind with Pudding in the mix)
Instructions
  1. Before you begin, get the butter nice and soft. I like to set it on the stove while the oven is preheating, turning it to the other side every minute or so.
  2. Crush the sleeve of saltines in a large ziploc bag with either a rolling pin or by rolling a glass over them. Make the crumbs as small as possible!
  3. In a large bowl, mix the lemon cake mix, 1 egg and softened butter together with an electric beater. Stir in the saltine crumbs. You may need to cut some of the dry ingredients into the butter with a fork. Work it together until you have coarse crumbs. Measure out two cups of crumb mixture and set aside for later, press the rest of the mixture into a pre-greased 13 x 9" pan.
  4. Bake at 350 for 20 minutes, or until edges of crust are golden brown.
  5. In a medium bowl, mix together condensed milk, juice of 2 lemons and 3 egg yolks. Really get as much juice as you can out of the lemons by rolling them on a flat surface to break down the inner membranes, and allowing them to get to room temp first (or microwave them for 10 seconds!)
  6. Pour the filling onto the crust and spread evenly. Top with the remaining crumb mixture and bake for another 20-25 minutes, or until edge of topping is golden brown.
  7. Cut into squares and refrigerate. Makes 1 dozen large bars, or 2 dozen small ones. *These are RICH, so you might want to go for the small squares!

 

 

 

 

St. Patrick’s Day Cupcakes (Rainbows & Shamrocks!)

st-patricks-day-cupcakes

St. Patrick’s Day Cupcakes

Get ready for March 17th with this cute idea for St. Patrick’s Day Cupcakes – cover all your lucky bases with rainbows AND shamrocks.

(Jamie here!) The kids and I made these St. Patrick’s Day cupcakes last year – and they turned out so cute I had to share!  The best part about these shamrock & rainbow St. Patrick’s Day cupcakes was how easy they were to put together – I was able to let the kids totally take over this decorating job.

 

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CopyCat Chick Fil A Frosted Lemonade

 

My friend, Cortney, has been telling all about Chick-Fil-A’s new Frosted Lemonade. Although, I’m trying to stay away from sweets, I think this will be a fun summertime treat for my kiddos. You can buy pre-made lemonade at the grocery store, or opt for a lower sugar version with lemonade flavored Crystal Light. This recipe is so easy your kids may be able to jump right in and help. Perfect for a hot summer afternoon!

 

Ingredients:

  • 1 cup Lemonade (you could also use Lemonade Crystal Light for a lower sugar version)
  • 2 cups Vanilla Ice Cream (optional sugar free lemonade)
  • Lemons for garnish (Optional)

Directions:

  1. Blend lemonade and ice cream together.
  2. Serve in chilled glasses and garnish with lemon slices.

**Make sure to use a good quality Ice Cream otherwise it can get foamy when blended.

 

You might also want to try these other Summer Dessert Recipes!

Lemon Cake with Cream Cheese Icing

lemon-cake

Jamie here, some things in life are just meant to be together.  A cool lemon cake with cream cheese icing is one of those things. 

This simple dessert is quick becoming one of my favorites – because it’s simple, the presentation is nice for any occasion, and it’s just a little unusual amidst the parade of chocolate-everything.  Even though the cake itself is a box mix, the end result tastes like much more went into it.   The added touch of white-chocolate chips around the edge makes it extra-pretty :)

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Carrot Cake Blondies Recipe

Carrot Cake Blondies Recipe

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When I was a kid, the dessert on Easter was always carrot cake and cheese cake.  So I just get in the mood for carrot cake come Spring (which is kind of weird since it’s more of a Fall flavor).

Here’s an uncommonly easy recipe for Carrot Cake Blondies that will take you 10 minutes of prep time and half an hour in the oven.  So you’ve got about 40 minutes until you can stuff these in your face with a glass of milk. :)
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carrot-cake-blondie-ingredients
You’ll need a boxed carrot cake mix, any kind should do, and a couple eggs and butter.  If you have that, you’re ready to roll on basic blondies.

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Mardi Gras King Cake Recipe with Crescent Rolls!

mardi-gras-king-cake-iced

Today is Mardi Gras – or Fat Tuesday – which means it’s time for King Cake!

Jamie here!  I’ve posted my favorite King Cake Recipe once before – but THIS TIME I actually remembered to take pictures ;)

This King Cake recipe is different than the traditional version in that you don’t make a yeasty bread from scratch – but instead use of a can of crescent rolls for the crust.

With a delicious cream cheese, cinnamon, brown sugar and nut filling – it resembles a decadent coffee cake and would be wonderful with a strong cup of coffee!  And don’t forget to hide the baby inside….

king-cake-plain

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