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snickerdoodle-buttermilk-pie-recipe
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Snickerdoodle Buttermilk Pie

Course Dessert
Cuisine American, Southern
Keyword snickerdoodle-buttermilk-pie
Prep Time 5 minutes
Cook Time 45 minutes
Cooling time 2 hours
Total Time 50 minutes
Servings 8 servings
Calories 395kcal
Author Melissa Sperka

Ingredients

  • Pie:
  • 1 9-inch unbaked deep dish frozen pie crust (I.e. Mrs Smith's)
  • 1 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/8 tsp nutmeg
  • 4 large eggs
  • 1 1/2 cup whole or low fat buttermilk not fat free
  • 1/4 cup butter melted (1/2 stick)
  • 2 tsp pure vanilla extract
  • Topping:
  • 1 Tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

  • Preheat the oven to 350°F. Place the pie crust onto a metal baking sheet. Set aside.
  • In a medium-size mixing bowl whisk together the sugar, flour, salt, baking soda and nutmeg.
  • In a separate bowl, use a mixer to whip together the eggs, buttermilk, butter, and vanilla.
  • Gradually beat the wet mixture into the dry ingredients until the dry ingredients have dissolved. Pour into the pie shell.
  • In a small bowl, mix together the topping ingredients then sprinkle evenly on top.
  • Bake for 45 minutes or the center is set when gently shaken. Cover the outer crust with foil to prevent over browning after 30 minutes, if needed.
  • Cool completely before cutting. Store chilled.

Notes

If using a homemade pie crust or refrigerated pie crust in place of a frozen pie shell, baking time may be reduced slightly.

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 54g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 336mg | Potassium: 126mg | Fiber: 1g | Sugar: 37g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg