Oh My, Buttermilk Pie!!


  • 3 eggs, separated
  • 2 1/2 cups Darigold Buttermilk
  • 1 tablespoon vanilla
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 9-inch pie shell


Beat egg yolks slightly with a wire whisk; add buttermilk and vanilla and mix together. Combine sugar, cornstarch and salt in a mixing bowl. Gradually stir in buttermilk mixture; blend thoroughly and pour into pie shell. Bake at 425 degrees for 10 minutes, then at 350 degrees for 30-40 minutes until knife inserted 1 inch from center comes out clean and center is partially set. Chill well.

Serve topped with Darigold Whipped Cream or with a meringue made of 3 egg whites plus 1/4 cup sugar. Bake meringue in a moderate oven (350 degrees) for 12-15 minutes until delicately browned.


Makes 6 servings.


VARIATIONS: CHOCOLATE BUTTERMILK PIE Add 4 oz. melted unsweetened chocolate and increase the sugar by 1/4 cup. LEMON BUTTERMILK PIE Add 1 teaspoon lemon peel to the dry ingredients and 3 tablespoons lemon juice to the buttermilk-egg mixture, omitting vanilla.