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Buttermilk Meringue Pie

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Submitted by clovey

Southern buttermilk meringue pie with a tangy custard filling sweetened with brown sugar, topped with light whipped meringue. A heritage pie from old Appalachian and Southern kitchens.

YIELD

8 servings

PREP

10 min

COOK

30 min

READY

45 min

Buttermilk pie is one of the great Southern desert-island desserts, the kind of recipe born from “what do we have in the pantry?" thinking. Just buttermilk, eggs, sugar, butter, and flour, but the result tastes far more complex than the simple ingredient list suggests. Buttermilk’s tang plays beautifully against the dark brown sugar’s caramel depth.

Cooking the filling in a double boiler is the technique that distinguishes this from a casual buttermilk pie. The gentle heat lets the flour thicken slowly without scorching, and the egg yolks emulsify into a glossy, custard-like consistency that pours smoothly into the baked shell. Rushing this step over direct heat scrambles the eggs and produces a grainy filling.

The light meringue topping (whipped egg whites with just 2 tablespoons of sugar) keeps things from feeling overly sweet. The brief 8-10 minute bake just sets the meringue and golden-browns the peaks without further cooking the already-set custard underneath. Chill before serving so the filling firms enough to slice cleanly. Pair with strong coffee, iced tea, or pecan praline ice cream.

Pro Tips

  • Beat the flour and water completely smooth before adding to the buttermilk. Lumps in this stage become lumps in the finished pie.
  • Use a double boiler as written, not direct heat. Direct heat scrambles the eggs and ruins the custard.
  • Pre-bake the pie shell until golden. Soggy unbaked shell ruins the texture under the wet filling.
  • Whip egg whites in a clean, dry bowl. Any trace of yolk prevents stiff peak formation.

Variations

  • Add 1 teaspoon of vanilla extract and a pinch of nutmeg to the custard for a more aromatic version.
  • Use brown butter instead of softened butter in the filling for nutty, caramel-leaning flavor.
  • Top the cooled meringue with toasted coconut or chopped pecans for textural contrast.

Ingredients

1 1
X PIE SHELL (9 INCH)
baked until golden
4 60
TABLESPOONS ML ALL-PURPOSE FLOUR
4 60
TABLESPOONS ML WATER
1 237
CUP ML BUTTERMILK
¾ 177
2 2
LARGE LARGE EGGS
separated
2 30
TABLESPOONS ML BUTTER
softened
2 30
TABLESPOONS ML SUGAR

Directions

Preheat oven to 350℉ (180℃).

In a small bowl, beat the flour and water together until smooth.

Pour into the top of a double boiler, add the buttermilk and cook over boiling water until thick, stirring frequently.

Beat in the sugar, eggs yolks, and butter and continue to cook until the mixture is thick and clear.

Remove from the heat. Pour the mixture into the cooled pie shell.

In a large bowl, beat the egg whites with 2 tablespoons sugar until stiff peaks form.

Pour the meringue over the custard in the pie shell and bake for 8 to 10 minutes or until the meringue is golden.

Chill before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 162 53% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 172mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 1%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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