Buttermilk Pie
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A perfect holiday treat: Hominy Grill chef Robert Stehling’s Buttermilk Pie.
This recipe first appeared in the November 2009 issue.
- 2 Tbs. unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs, separated
- 3 Tbs. all-purpose flour
- 1 Tbs. fresh lemon juice
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1 cup buttermilk, room temperature
- 1 (9-inch) deep-dish pie shell, baked according to instructions
Preheat oven to 350°F. In a medium bowl, combine butter and sugar until sugar is completely incorporated. Add egg yolks and mix well to combine. Add flour, lemon juice, nutmeg and salt. With the mixer running, slowly add buttermilk. Mix well and set aside. In a separate bowl, whip egg whites until they form soft peaks. Pour a small amount of the buttermilk mixture into the whites. Fold gently to combine. Gently fold egg white mixture into remaining buttermilk mixture until just combined. Pour custard into pie shell. Bake on the center rack until filling is lightly browned and barely moves when the pie is jiggled, about 45 to 50 minutes. Cool on a rack. Serve warm or at room temperature.
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Comments
The ingredients say that the pie shell should be baked according to instructions, but then it is anticipated that the pie is going to bake for another 40 to 50 mins. Will the crust not have burned by then?
Good question. If crusts begin to brown, cover them with foil for the remainder of the baking time.
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