3 large eggs, separated
2 1/2 cups buttermilk
1 tbsp. vanilla extract
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 9-inch pie shell
Grated nutmeg, (optional)
Preheat oven to 425 degrees F/220 degrees C.
Beat egg yolks slightly with a wire whisk; add buttermilk and vanilla and mix together.
Combine sugar, cornstarch, and salt in a mixing bowl. Gradually stir in buttermilk mixture; blend thoroughly and pour into pie shell.
Bake in preheated oven for 10 minutes, then at 350 degrees F/180 degrees C for 30-40 minutes until knife inserted 1 inch from center comes out clean and center is partially set. Chill well. Serve chilled with a sprinkle of grated nutmeg on each slice, if desired.
Serve topped with whipped cream or with a meringue made of 3 egg whites plus 1/4 cup sugar. Bake meringue in a moderate oven (350 degrees F/180 degrees C) for 12-15 minutes until delicately browned.
Makes 6 servings.
CHOCOLATE BUTTERMILK PIE
Add 4 oz. melted unsweetened chocolate and increase the sugar by 1/4 cup.
LEMON BUTTERMILK PIE
Add 1 teaspoon lemon peel to the dry ingredients and 3 tablespoons lemon juice to the buttermilk-egg mixture, omitting vanilla.
Date: August 1, 2002