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Buttermilk Pie

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Yields one 9-inch pie.

  • To learn more, read:
    Buttermilk Pie
  • by from Fine Cooking
    Issue 32

A light-as-air pie that’s full of flavor. The browned top adds a toasty, caramelized note to the lemony buttermilk filling.  

  • 6 Tbs. unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs, separated
  • 3 Tbs. all-purpose flour
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 1 cup buttermilk, at room temperature
  • 1 baked pie shell 

Heat the oven to 350°F. In a mixer, combine the butter and sugar until the sugar is completely incorporated. Add the egg yolks and mix well to combine. Add the flour, lemon juice, nutmeg, and salt. With the mixer running, slowly add the buttermilk. In another bowl, whip the egg whites until they form soft peaks. Pour a little of the buttermilk mixture into the whites; fold gently to combine. Gently fold the egg white mixture into the remaining buttermilk mixture until just combined. Pour the custard into the baked pie shell. Bake in the middle of the oven until the filling is lightly browned and barely moves when the pie is jiggled, 45 to 50 minutes. Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.

Serving Suggestions

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.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): fat g 18; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 9; Protein (g): protein g 6; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 48; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 270; Cholesterol (mg): cholesterol mg 85; Fiber (g): fiber g 1;

Photo: Joanne Smart

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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