Buttermilk Cream Pie turns everyday baking staples into a creamy dessert with a gentle tang and a golden meringue crown. Buttermilk pies are closely associated with Southern American baking, where buttermilk found its way into biscuits, cakes, and economical homemade desserts. This handwritten version takes a different approach from pies baked with their filling: the buttermilk custard is thickened on the stovetop, poured into an already baked shell, and finished with sweetened egg whites. Vanilla softens the buttermilk’s tartness, while the crisp pastry and airy topping offer a lovely contrast to the smooth filling. The card even includes a microwave shortcut, a practical touch in a recipe made for a home kitchen.
Ingredients
For the filling and crust:
- 3 egg yolks (whites reserved for the topping)
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 tsp vanilla extract
- 2 ½ cups buttermilk
- 1 deep 9-inch pastry shell (fully baked)
For the meringue:
- 3 reserved large egg whites
- ¼ tsp cream of tartar
- 7 tbsp granulated sugar
Instructions
Step 1: Prepare the Oven and Pie Shell
- Preheat the oven to 325°F.
- Have the baked pie shell ready and reserve the egg whites in a clean mixing bowl.
Step 2: Mix the Filling
- Whisk the egg yolks with 1¼ cups sugar and the flour in the top of a double boiler.
- Gradually whisk in the buttermilk until smooth.
- Stir in the vanilla.
Step 3: Cook Until Thick
- Set the bowl over gently simmering water, keeping its base above the water.
- Cook, stirring frequently and scraping the sides and bottom, until the filling is thick and smooth.
- Allow approximately 15 to 20 minutes, although the time will depend on your equipment.
Step 4: Fill the Shell
- Pour the hot filling into the baked pie shell.
- Smooth the surface.
Step 5: Beat the Meringue
- Beat the egg whites and cream of tartar until soft peaks form.
- Add the remaining 7 tbsp sugar, approximately 1 tbsp at a time, beating after each addition.
- Continue beating until the meringue forms stiff, glossy peaks.
Step 6: Top the Pie
- Spread the meringue over the hot filling.
- Bring it all the way to the pastry edge to help seal the topping.
- Make gentle peaks with the back of a spoon.
Step 7: Bake
- Bake at 325°F until the meringue is lightly browned, approximately 15–20 minutes.
- Check frequently toward the end.
Step 8: Cool and Chill
- Let the pie cool on a rack for about 1 hour.
- Refrigerate for at least 3 hours before slicing.
- Keep leftovers refrigerated.
Tips
- Use cultured buttermilk for the characteristic tang.
- Bake the empty crust thoroughly so it holds up beneath the filling.
- Keep the double boiler at a gentle simmer and stir frequently for a smooth custard.
- Separate the eggs carefully; yolk in the whites can prevent the meringue from whipping properly.
- Add the meringue sugar gradually so it dissolves more evenly.
- Spread the meringue onto hot filling and seal it against the crust to help reduce weeping and shrinking.
- For a citrus variation, stir 1 tsp finely grated lemon zest into the filling.
- Slice with a clean, lightly dampened knife, wiping between cuts.
- Serve the day it is made for the best meringue texture.
Nutrition
Calories: 335kcalCarbohydrates: 57gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 72mgSodium: 210mgPotassium: 180mgFiber: 0.5gSugar: 46gVitamin A: 180IUVitamin C: 1mgCalcium: 100mgIron: 1mg