Yield: Yields one 9-inch pie.
A light-as-air pie that’s full of flavor. The browned top adds a toasty, caramelized note to the lemony buttermilk filling.
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This sweet-tangy pie is just great served with fresh fruit, especially raspberries, and a dollop of whipped cream. Or dress up a slice with a drizzle of berry coulis.
Wonderful pie! We served it with blackberries macerated with a little sugar.
A great pie-- we made it in the winter and served it with blueberry sauce. My husband and I agreed that it would make a great breakfast pie.
This is a fabulous summer dessert, rich and tangy. The recipe works just as written. My tribe says to serve it warm, and they liked having cut up fruit (strawberries this month) along with it.
This is very similar to the lemon buttermilk pudding cakes recipe except the filling is in a crust and in my opinion it takes less mess to make since you don't need to make individual dishes in a roasting pan full of water. Light lemony filling....a great summer pie.
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