We'll show you how to make our homemade Southern Buttermilk Pie. This pie has a tender crust and a creamy filling - yum!
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1/2 cup cold butter, cubed
1-1/2 cups plus 3 Tbsp. flour, divided
1 cup buttermilk
1 cup thawed Cool Whip Whipped Topping
1 tsp. vanilla
1 cup sugar
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How do I make it ?
Process cream cheese, butter and 1-1/2 cups flour in food processor 30 sec. or until ingredients are well blended and forms dough that pulls away from side of food processor container.
Remove dough from food processor; shape into ball. Flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
Heat oven to 350°F. Roll out dough between 2 sheets of floured parchment to 10-inch round. Remove and discard parchment. Gently press dough onto bottom and up side of 9-inch pie plate; flute edge of crust. Prick bottom of crust with fork.
Whisk eggs, buttermilk, Cool Whip and vanilla in medium bowl until blended. Add sugar and remaining flour; mix well. Pour into crust.
Bake 40 to 45 min. or until centre is set and top is golden brown. Cool completely.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent treat on special occasions.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 10 g
Cholesterol 100 mg
Sodium 180 mg
Total carbohydrate 41 g
Dietary fibre 1 g
Sugars 24 g
Protein 6 g
10 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.