Today were eating the remainder of a Buttermilk Pie. This is a recipe I remember well from my childhood, although my mom usually made it a Sour Milk Pie. So if you don’t have the buttermilk, that’s a viable alternative. Below is the recipe she used. We ate the first pieces of it the night before last, and while doing so I realized it would be just lovely with a strawberry sauce. I think I’ll whip one up tonight to smother it.
ETA: And yes, that’s a frozen pie crust this time. No time to make a homemade, and I was tired. Pillsbury will do in a pinch.
1 cup Granulated Sugar
3 Tbsp Flour
1/4 tsp. Salt
4 Tbsp. Melted Butter
2 cups Buttermilk
Preheat oven to 450° F. Mix sugar, flour and salt in a medium-sized mixing bowl. Beat yolks of eggs, reserving the whites. Add beaten yolks and buttermilk to dry mixture, then stir in melted butter.
Beat egg whites until stiff peaks form. Fold whites into pie buttermilk mixture until combined. Pour into unbaked pie crust. Place in 450° oven and bake for 10 minutes. Reduce heat to 350° F and bake for 30-40 minutes. Let cool, then refrigerate. Serve chilled.