Buttermilk Pie With Gingersnap Crumb Crust
- 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
- Preheat oven to 350u0b0F.
- Make pie crust, using 8 inch pie pan, do not bake.
- Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
- Stir in flour, salt, and buttermilk until well blended.
- Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
- Sprinkle with nutmeg and serve warm or chilled.
- Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
- Bake 8 to 10 minutes or until edge of crust is lightly browned.
- Cool on wire rack.
sugar, margarine, egg, egg whites, flour, salt, buttermilk, graham cracker crumbs, gingersnap crumbs, margarine
Taken from www.food.com/recipe/buttermilk-pie-with-gingersnap-crumb-crust-45 (may not work)