Buttermilk Pie With Gingersnap Crumb Crust Recipe

Name: Buttermilk Pie With Gingersnap Crumb Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1 tablespoon margarine; 1 egg; 2 egg whites; 3 tablespoons flour; 1/4 teaspoon salt; 1 cup buttermilk; 1/2 cup graham cracker crumbs; 1/2 cup gingersnap crumbs; 2 tablespoons margarine

Servings: persons

1
Preheat oven to 350u00b0F.
2
Make pie crust, using 8 inch pie pan, do not bake.
3
Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
4
Stir in flour, salt, and buttermilk until well blended.
5
Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
6
Sprinkle with nutmeg and serve warm or chilled.
7
Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
8
Bake 8 to 10 minutes or until edge of crust is lightly browned.
9
Cool on wire rack.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup sugar, 1 tablespoon margarine, 1 egg, 2 egg whites, and more.

Yes, Buttermilk Pie With Gingersnap Crumb Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Pie With Gingersnap Crumb Crust

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