Diana's Desserts - www.dianasdesserts.com

Buttermilk Pie

Servings: 6
A favorite in the American South, this pie has a filling of buttermilk, eggs, flour and sugar, plus flavorings like vanilla and nutmeg. It's similar to but tangier than CHESS PIE.

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.

Add 4 oz. melted unsweetened chocolate and increase the sugar by 1/4 cup.

Add 1 teaspoon lemon peel to the dry ingredients and 3 tablespoons lemon juice to the buttermilk-egg mixture, omitting vanilla.

Source: DianasDesserts.com
Date: August 1, 2002