| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 8 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
Instructions
- Preheat oven to 350 degrees F.
- In a mixer with a whisk attachment, cream the butter well then add the sugar and continue to cream until light and fluffy. Add the yolks and blend in; then mix in the flour. With the mixer on add the buttermilk slowly then the lemon juice and rind.
- In a separate bowl, whip the egg whites to stiff peaks. Fold 1/3 of them into the buttermilk batter, then a second and third addition folding after each one.
- Pour the filling into the blind baked crust and sprinkle the top with nutmeg. Bake for 40 minutes until the top is golden brown and the filling is firm looking. Cool and serve at room temperature.
Reviews
This is great!
I hadn’t realized that the egg whites cannot touch any other ingredients when we whip them, so I added two extra eggs, still folding in two whipped whites. I also added all the juice from a lemon—probably two or three times more than it called for. I baked it at 7300 ft and added 15 extra minutes for the altitude. It was delicious! We had it for Christmas breakfast with homemade creme faiche.
I hadn’t realized that the egg whites cannot touch any other ingredients when we whip them, so I added two extra eggs, still folding in two whipped whites. I also added all the juice from a lemon—probably two or three times more than it called for. I baked it at 7300 ft and added 15 extra minutes for the altitude. It was delicious! We had it for Christmas breakfast with homemade creme faiche.
This recipe was a waste of time and money. There is something very wrong with it. I followed the instructions exactly and bake quite frequently. I had never made a buttermilk pie before. Though there was only one review, I trusted the recipe since it was from Food Network. I won’t be making that mistake again!
After baking the pie for over 2.5 hours (covering with foil after 1 hour to avoid burning). I was left with a top layer that was a cake consistency and a COMPLETELY raw center.
I found another recipe for a buttermilk pie on allrecipes, and it was perfect! The pie was delicious and set after baking for one hour. It called for one more egg and a half cup less buttermilk. This is probably where the Food Network recipe falls short.
This pie is easy and came out perfect. I did substitute eggnog for buttermilk to give it a more seasonal taste and it worked wonderfully and tasted amazing. I got so many compliments. As another poster said there is enough filling for two pies so have an extra crust handy.