Buttermilk Pie Recipe

Name: Buttermilk Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Piecrust, preferably made with lard and blind-baked; 8 tablespoons butter, room temperature; 1 1/2 cups sugar; 2 yolks; 3 tablespoons flour; 1 1/2 cups buttermilk; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon rind; 2 egg whites; 2 grates fresh nutmeg

Servings: persons

Piecrust, preferably made with lard and blind-baked
8 tablespoons butter, room temperature
1 1/2 cups sugar
2 yolks
3 tablespoons flour
1 1/2 cups buttermilk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
2 egg whites
2 grates fresh nutmeg

1
Preheat oven to 350 degrees F.
2
In a mixer with a whisk attachment, cream the butter well then add the sugar and continue to cream until light and fluffy.
3
Add the yolks and blend in; then mix in the flour.
4
With the mixer on add the buttermilk slowly then the lemon juice and rind.
5
In a separate bowl, whip the egg whites to stiff peaks.
6
Fold 1/3 of them into the buttermilk batter, then a second and third addition folding after each one.
7
Pour the filling into the blind baked crust and sprinkle the top with nutmeg.
8
Bake for 40 minutes until the top is golden brown and the filling is firm looking.
9
Cool and serve at room temperature.

1215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Piecrust, preferably made with lard and blind-baked, 8 tablespoons butter, room temperature, 1 1/2 cups sugar, 2 yolks, and more.

Yes, Buttermilk Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Pie

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