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Last week I bought a quart of buttermilk at the store and ended up not making the recipe I intended it for — I hate it when that happens! Though buttermilk isn’t crazy expensive, I didn’t want to waste it and hit Google to see what I could find.

After learning that I could freeze it (which I did with the leftovers), a buttermilk pie was one of the first results. I’d never heard of it before and the idea of using it as the main component of a pie sounded interesting. I happened to have everything I needed (including a lemon I didn’t need for the sink last weekend), and I decided to use the pie crust from the Pizza Rustica.

The preparation was quick and painless. I ended up using the juice from the entire lemon instead of just three tablespoons (though not by much, it ended up being maybe four total). The crust was perfect! It may have been a bit too sweet for the savory pizza, but it was fantastic with the tart pie.

I served it cold out of the fridge with some whipped cream on top. It was smooth and custard-y, and the kids loved it so much they’ve requested it for Easter, too.

Lemon Buttermilk Pie
from SouthernFood

4 eggs
3/4 cup sugar
2 tablespoons flour
1 1/2 cups buttermilk
1/4 cup butter, melted
grated peel of 1 lemon
3 tablespoons lemon juice
1 teaspoon vanilla
1 unbaked 9-inch pie shell
cinnamon, optional

Heat oven to 375°.

In a large mixing bowl beat eggs and sugar until light and lemon-colored. Beat in flour, then buttermilk, melted butter, lemon peel, lemon juice, and vanilla.

Pour mixture into pie shell. If desired, sprinkle top lightly with cinnamon. Bake in a 375° oven for 20 minutes. Reduce the oven temperature to 325° and continue baking until the center is set and barely jiggles, about 20 to 25 minutes longer. Cool on rack.

Makes one 9-inch buttermilk pie, or about 8 servings.

Posted in Baking, Desserts, Pie

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