Buttermilk Pie

The Recipe

by volume                                                             by weight

9 tablespoons soft butter                         126 grams soft butter

1½ cups sugar                                                 297 grams sugar

3 large egg yolks                                            54 grams egg yolk

4 tablespoons all purpose flour              30 grams all purpose flour

4 teaspoons lemon juice                            17 grams lemon juice

1 teaspoon nutmeg                                      4 grams nutmeg

1 teaspoon salt                                               4 grams salt

1½ cups buttermilk                                      360 grams buttermilk

3 large egg whites                                        150 grams egg whites

9″ fully baked pie shell



Heat the oven to 350F. Mix the butter and sugar together until combined. Add the egg yolk and mix until incorporated. Add the flour, lemon juice, nutmeg, and salt and mix just to combine. Add the buttermilk in a steady stream and whisk to fully homogenize the mixture. Whip the egg whites to soft peaks and fold into the buttermilk mixture. Pour the filling into a fully baked pie shell and bake for 45 minutes until the middle of the pie is just set.

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