I’ve seen my fair share of recipes for buttermilk pie, but I happen to agree that this is the best. Folding in the egg whites gives it this almost soufflé like texture. It’s a very light and airy, almost like a light cake, which isn’t what you expect. It hasn’t too much sugar or lemon. It’s just perfect. It puffs up so golden in the oven, and then settles nicely as it cools. I bake mine on the lower rack in my oven as I find it gets a little brown a little fast on the middle rack. But everyone’s oven is different. Remember to bring all your ingredients to room temperature before you start. It matters. I like this so much it is joining Sugar’s Chocolate Pie (my grandmother’s famous pie that I now make in her stead) in the Thanksgiving pie line-up. So, it’s kind of a big deal.
Course Dessert
Keyword buttermilk, pie
Prep Time 15 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr5 minutesmins
Servings 19″ pie
Ingredients
2eggs separatedroom temp
6Tbspunsalted butterroom temp
1cupsugar
3Tbspflour
1Tbsplemon juice
1/4tspnutmeg
1/4tspsalt
1cupbuttermilkroom temp
powdered sugaroptional, for dusting
*would also be good with fresh whipped creamRoll out your crust and put it in your pie pan.
Instructions
Cover in plastic and chill in the fridge while you make your filling.Heat oven to 350° F.Beat egg whites until soft peaks form and set aside. With whip attachment cream butter and sugar in a stand mixer. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg, and salt to the mixture. Slowly steam in buttermilk and mix for 1 minutes. Fold the whites into the buttermilk mixture.Remove crust from fridge and pour in mixture. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving. Dust with powdered sugar if you like or top with fresh whipped cream.