Prep 30 mins
Cook 50 mins
This is an old southern favorite. From Miss Daisy's Tea Room, Nashville, TN
- 78.07 ml butter (no substitutes)
- 236.59 ml sugar
- 3 egg yolks, beaten
- 44.37 ml flour
- 1.23 ml salt
- 4.92 ml lemon juice
- 2.46 ml grated fresh lemon rind
- 354.88 ml buttermilk
- 3 egg whites, stiffly beaten
- 1 9" unbaked pie shell
- Cream butter and sugar together.
- Add egg yolks and beat well.
- Add flour, salt, lemon juice and rind; mix thoroughly.
- Add buttermilk and mix well.
- Fold in beaten egg whites.
- Pour filling into crust and bake for 10 minutes at 450 degrees.
- Lower heat to 350 degrees and continue baking 40 minutes.
- May need to cover crust edges with foil it starts to get too brown.
I have a Buttermilk Pie recipe with exactly the same ingredients/proportions. I have been using this recipe forever and always had rave reviews. BUT, the difference is in the instructions. My recipe did not specify to beat the egg whites separately; it just calls for 3 eggs, beaten. I decided to try it, beating the whites separately, because I've always been displeased with the "look" of the finished pie. WOW! Same great tasting pie, but a lighter, fluffier presentation. We loved it!
I have been using a similar recipe for years. I add 1 1/2 cups of coconut to mine to give it an extra pizazz. My husband does not like buttermilk, so I tell him it is a coconut pie and he loves it!
So I came across this recipe, having never heard of buttermilk pie. The reviews convinced me not only to try it, but that it should be good enough to serve to the family at Easter.....and boy were they right! The pie was devoured and delicious....as well as kept everyone guessing what the heck it was (none of them have heard of it either). It was delicious!