Buttermilk Pie

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Pie


  • 6 Tablespoons salted butter, softened
  • 1 cup brown sugar
  • 2 large eggs, separated
  • 1/4 cup all-purpose flour
  • 1 Tablespoon fresh lemon or lime juice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom or nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature


  1. Preheat oven to 350 degrees F., rack in the center position.

  2. Before you start, prepare one of the following: Graham cracker crust, Shortbread cookie crust, or 9-inch deep-dish pie shell baked according to package directions

  3. Use a medium-size mixing bowl to combine the butter and the sugar. Beat them until the sugar is completely incorporated and the mixture is light and fluffy.

  4. If you haven’t done so already, separate the whites of the eggs from the yolks. Add only the egg yolks to the mixture and beat well.

  5. Add the flour, lemon or lime juice, nutmeg, cardamom, salt, and vanilla extract. Mix them in thoroughly. The resulting mixture should be smooth with no lumps.

  6. With the mixer running, add the buttermilk a bit at a time, pouring slowly and mixing it in until it is incorporated.

  7. Use another bowl to whip the egg whites until they form soft peaks. (Soft peaks droop at the tips when you stop mixing and raise the whisk or beaters.)

  8. When the egg whites have formed soft peaks, it’s time to “temper” them with the heavier mixture. You do this by pouring a small amount of buttermilk pie batter into the bowl of whipped egg whites and folding it in gently, just until it’s incorporated.

  9. Now it’s time to reverse directions. Pick up the bowl with the tempered egg whites and fold them gently into the buttermilk mixture. Fold only until the egg whites have been incorporated. Again, your goal is to preserve as much air as possible in the mixture.

  10. Pour the final mixture into the baked pie shell, smoothing the top if needed.

  11. Bake the Buttermilk Pie at 350 degrees F. for 45 to 50 minutes, or until the filling is lightly browned and barely moves when the pie is jiggled (withpotholders, of course).

  12. Cool your pie on a cold stovetop burner or a wire rack until it reaches room temperature.

  13. This pie can be served warm, or at room temperature. Refrigerate any leftovers.

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