Buttermilk Pie

  Fine Cooking Pie Book has a recipe for Buttermilk pie that I just had to try. We like chess type pies (pecan pie is a chess pie) and this is just a little different from some I have made. 

  The buttermilk and lemon give it a slight tang which shows off the sweetness and creamy texture of the pie.

  Buttermilk was the milk left after making butter. Now days it is made from skim or low fat milk in a process similar to making yogurt. It is low in calories and good for you. Nice to have that in a pie!

Buttermilk Pie

Yield: 1 9 inch pie

3 ounces (6 tablespoons) room temperature butter

1 cup granulated sugar

2 large eggs separated

3 tablespoons flour

1 tablespoon fresh lemon juice (freeze the rest of the juice)

½ teaspoon nutmeg

¼ teaspoon salt

1 cup buttermilk room temperature

1 nine inch blind baked pie crust (bake 12 to 15 minutes before filling)

  With electric mixer beat butter and sugar until sugar is incorporated. Add the egg yolks and mix well. Add the flour, lemon juice, nutmeg and salt. With the mixer running add the buttermilk. (It will look curdled)

  In a separate bowl beat egg whites to soft peak stage. Pour a little of the buttermilk mixture into egg whites. Gently fold the white into the rest of the buttermilk mixture. Pour into partly baked pie crust.

  Bake in a 350° oven for 45 to 50 minutes until pie is lightly browned and the center barely jiggles when moved. Cool on wire rack and serve warm or at room temperature. Refrigerate leftovers.