My Mama has been making Buttermilk Pie for as long as I can remember. And while we have it more often around the holidays, it’s not unusual to see it at family gatherings throughout the year.
When Eggland’s Best asked me about being part of their 2013 Eggland’s Best Holiday Dessert Recipe Exchange, I started digging through my Mama’s recipe box looking for a recipe that would really show off the eggs and as soon as I saw this one, I knew it was the one I wanted to share!
I changed it up a bit (I used some brown sugar so that top crust would have some caramel-y flavor!) and called it a Crustless Caramel Buttermilk Pie, but you can just call it Buttermilk Pie if you want 😉
This pie is custard-like and Mama likes to say that it “makes it’s own crust” although really… it’s sort of crust-less. Either way, it’s delicious! If you’re not a fan of buttermilk, don’t let that deter you. You’ll never taste it in this recipe!
PS. The recipe actually makes a thinner pie that what you see in my picture – almost like a tart, maybe? But I like more of the gooey stuff so I recommend a smaller than “normal” pie plate… maybe like these. But if you think you’d like less gooey and more of the crispy caramel top, then make it in a regular or larger pie plate.
Now, about the eggs. I can honestly say that this was my first time to try Eggland’s Best eggs and I was really impressed. Since we raise our own hens and eat mostly “home grown” eggs, I was curious how these would compare and they were delicious! Plus, they’re really really good for you!
I don’t know how they do it, but when you bake with Eggland’s Best eggs, you’re getting more vitamins D, E, and B12, and more nutrients like omega-3 and lutein. Plus, Eggland’s Best eggs have 25% less saturated fat than ordinary eggs. That’s pretty awesome!
Without further delay… here’s the recipe (and keep reading below that for a giveaway!!)Print
- 2/3 cup light brown sugar
- 2/3 cup sugar
- 1 cup buttermilk
- 1/2 cup baking mix (such as Bisquick)
- 1/3 cup unsalted butter, melted
- 2 tsp. vanilla extract
- 3 large eggs
- Preheat oven to 350°F.
- This is so easy… whisk all ingredients together in a large bowl until smooth. Pour into an ungreased pie pan and bake for 35-40 minutes or until a knife comes out clean.
- Allow to set for at least 10 minutes. Serve warm or chill and serve cold!
So, for participating in the 2013 Eggland’s Best Holiday Dessert Recipe Exchange, I was sent this really cool package full of Eggland’s Best products and they’re also offering to give away a gift pack to one of YOU! That’ll be a fun little treat around the holidays, huh?
Included in the gift pack will be:
- A coupon for a free carton of Eggland’s Best eggs
- EB branded apron, whisk, spatula, ceramic bowl, bowl scraper (mine was MIA for the picture), tote bag and a plush egg (which my kids ALL claimed as their own)
Just enter using the Rafflecopter widget below The winner has been announced below! If you’re reading by email or a feed reader, you’ll need to click here and enter on the blog!
Giveaway will close Wednesday, December 18 at 11:59pm CST. Open for US residents only! I will email the winner as soon as he/she is chosen with Rafflecopter/Random.org and you will have 48 hours to reply before a new winner is chosen. Please note: the Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.