A traditional custard pie from the South, utilizing buttermilk, results in texture like that of a lightened fluffy cheesecake, without the cheese.
a tangy, not too sweet custard pie that would fit in your lunch fare, or breakfast!
- 10" pie tin
- stand mixer, paddle attachment or hand mixer
- 2 mixing bowl
- general baking equipment
- 4 oz unsalted butter soft at room temp
- 2/3 cup sugar
- 4 each egg yolks kept separate if possible
- 3 tablespoons all purpose flour
- 1 tablespoons vanilla
- 1.5 cup buttermilk at room temp
- 4 each egg white kept in clean oil-free bowl
- 1/3 cup sugar
- Preheat oven to 300ºF
- Prepare your favorite un-bake pie crust in a 10" pie tin
- Use mixer with paddle attachment, at medium high, whip butter & sugar until fluffy, pale yellow
- Add egg yolks, one at a time, mix well, add vanilla
- Turn speed down to 2, slowly add buttermilk & flour to the mixture; put mixture aside
- In a clean oil-free mixing bowl, beat egg whites to foamy, then add sugar; beat to soft-peak — or it would not mix well with the rest
- Gently fold the whipped egg white into the egg yolk mixture until well blended, clumps are ok
- Pour mixture into the prepared pie crust; baked at pre-heated oven (300ºF) for about 1hr (check by insert a skewer, if it pulls out clean, it's done!)
- Keep in refrigerator overnight, or at least 8 hrs; served chilled, with your favorite cup of coffee for breakfast, why not?