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Buttermilk Pie
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Chuck's Collection

  • 1/2 cup (125 ml) butter
  • 1-1/3 cups (325 ml) sugar
  • 3 eggs, seperated
  • 3 tbs (45 ml) flour
  • 1-1/2 cups (350 ml) buttermilk
  • 1 tbs (15 ml) lemon juice
  • 1/2 tsp (2 ml) nutmeg
  • pinch of salt
  • 1 8 inch unbaked pie shell
  • Preheat oven to 325 degrees (175 C.).
  • Cream butter and sugar.
  • Add egg yolks, one at a time.
  • Beat in flour and buttermilk.
  • Add lemon juice, nutmeg and salt.
  • Beat egg whites until stiff.
  • Fold into the filling.
  • Pour filling into a partially baked 8 inch pie shell.
  • Bake until custard is set and slightly brown.
  • To partially bake the crust, first chill the crust in the refrigerator for 30 minutes.
  • Remove and line with foil
  • Place 1 lb (.5 kg) beans or rice in pie crust and bake for 10 minutes.
  • Remove foil and beans and bake 5 minutes more or until dough no longer seems raw, but has a light crust.
  • Now pour in the filling.
This is the only Buttermilk pie recipe I could find. Hope it is what your looking for.

Chuck seanice351@cs.com

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