Buttermilk Pie

Name: Buttermilk Pie
Yield: Serves 8
Ingredients: 1 (9-inch) single-crust, pie dough; 1 large, egg white, lightly beaten; 3/4 cup (5 1/4 ounces) plus 2 teaspoons, sugar; 1 tablespoon, cornstarch; 3/4 teaspoon, salt; 2 large, eggs plus 5 large yolks; 1 3/4 cups 1 percent low-fat, buttermilk; 1/4 cup, heavy cream; 4 tablespoons, unsalted butter, melted and cooled; 2 teaspoons, distilled white vinegar; 1 1/2 teaspoons, vanilla extract

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Appears in Cook's Country April/May 2013

Desserts or Baked Goods

Dessert Pies

Buttermilk is a baker’s secret—add it to just about anything for a moist, tender, tangy result. Now imagine how creamy and delicious it would be in a pie.

SERVES8

TIME1¾ hours, plus 1 hour chilling and 3½ hours cooling

WHY THIS RECIPE WORKS

UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in July of 2021. To put the tang back in this Southern dessert, we nearly doubled the amount of b...

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