Adapted from “Southern Cooking”, by Mrs. S. R. Dull
Bake up a dose of nostalgia with this Buttermilk Pie. I turned to my trusted source for nostalgic Southern food, Henrietta Dull, to get inspiration for this pie. It ‘s easy, tasty and the buttermilk gives the filling a taste of lemon. The filling is creamy and the top browns up evenly. As part of my quest to bring back honor to buttermilk’s name, I am thrilled to share this recipe with you. Give it a try. You won’t be disappointed.
9 inch pie crust. You can buy one pre-made, or try my recipe for a Single-crust Butter pie crust.
3 eggs, separated
1 cup sugar
3 tablespoons flour
1/4 cup butter, melted
2 cups buttermilk
Separate eggs. Reserve whites. Beat yolks until light lemony-colored.
Mix together flour and sugar.
Add sugar mixture to egg yolks and beat until mixed well.
Add buttermilk and melted butter, mix well. Beat egg whites until stiff. Fold into filling.
Pour into an unbaked pie crust and bake at 350 degrees for 40 minutes or until the pie is set and the top is golden brown. If you like to use homemade pie crusts, my Butter crust is perfect for this lemony, creamy filling.