Buttermilk Pie(From The Files Of Mertis Adams)
Creamy and tangy buttermilk pie with a sweet, buttery filling topped with fluffy meringue, perfect for comforting desserts or special occasions.
Ingredients
Instructions
- Bring all ingredients (sugar, salt, buttermilk, flour, egg yolks, butter) to a boil in a saucepan.
- Pour the hot mixture into a baked pie shell.
- Beat 3 egg whites with sugar until stiff peaks form.
- Spread the meringue over the hot filling.
- Bake until the meringue is golden brown.
Tips & Substitutions
For a richer flavor, consider using fresh buttermilk instead of store-bought. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. To avoid a watery filling, ensure the mixture is brought to a full boil. This Buttermilk Pie pairs wonderfully with a dollop of whipped cream or a side of Maggie'S Winter Salad for a refreshing contrast.
Serving Suggestions
Serve the buttermilk pie chilled or at room temperature, garnished with fresh berries or a sprinkle of nutmeg for added flavor. It pairs nicely with a scoop of vanilla ice cream or a slice of Creamy Strawberry Pie for a delightful dessert spread. For a complete meal, consider serving it after a hearty dish like Mushroom Roll-Ups Appetizer.
Storage & Reheating
Store leftover buttermilk pie in an airtight container in the refrigerator for up to 4 days. To reheat, place a slice in the microwave for about 15-20 seconds, or until warmed through. Avoid reheating the entire pie as it may cause the meringue to weep or become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Pie(From The Files Of Mertis Adams) contains roughly 413 calories, with 13g protein, 47g carbohydrates, and 18g fat. It is an excellent source of protein (27% of the Daily Value) and iron (26% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 933mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just be sure to store it in the refrigerator. However, it's best to add the meringue just before serving to maintain its texture and prevent it from becoming soggy.
What can I substitute for the egg whites in the meringue?
If you're looking for an egg-free alternative for the meringue, aquafaba (the liquid from canned chickpeas) can be whipped to form peaks similar to egg whites. Use about 3 tablespoons of aquafaba for each egg white and add sugar gradually until you achieve stiff peaks.
Why did my meringue weep?
Meringue can weep for several reasons, including excess moisture in the environment or not cooking the filling long enough before adding the meringue. To prevent this, ensure your filling is hot and avoid covering the pie while it cools, which can trap moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).