Buttermilk Pie
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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.
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Jackie! I made two of these pies last night. My neighbor’s birthday is today, she’s 87, and the other one went to my other older neighbors. They loved them without a doubt.
I have a couple of questions. The top of the pies did not completely brown, only in parts. Is it the egg whites that brown? Should I pour the egg whites over the top of the pie after it is in the pie crustl?
By the way, they came out perfectly set. Yay!! I feel good!
Another question, i bought ready made pie crusts for these cuz I only have a tiny food processor. Any tips on making your homemade crusts without a bigger food processor?
Should I allow more time in the oven when making more then one pie?
Thanks Jackie, two of Mrs. Dull’s buttermilk pies are in the homes of some wonderful people.
Sandra,
How sweet of you to share pies with your neighbors. You made their day!
Two pies would require additional cooking time over one. If the pies started browning, they would have completely browned if left in the oven a little longer.
Is your processor big enough to make a single pie crust? If not, then just stick with a good quality frozen pie crust. There’s nothing in the world wrong with. Mrs. Smith has been making pie crusts for a century. She’s got it down pat!
Thanks Jackie. I haven’t made very many pies in the past but I enjoy it now so thanks for the tips. My next purchase is a nice food processor, just have to find the right one. Until then Mrs. Smith is high on my list!
Besides the buttermilk, this reminds me of my favorite pie of all time, Sugar Cream. In fact it’s the state pie of Indiana. Yummy! This look so good. Thanks for sharing at Church Supper. Have a blessed week & come back soon.
Thanks for hosting, Krista!
This looks delicious! I recently made a buttermilk pound cake and was on the hunt for other buttermilk recipes. I can’t wait to try this
Lisa,
You will flip over this pie and will never guess the main ingredient is buttermilk. Please let me know what you think of it!