Rancher's Buttermilk Pie

Southern Living
Rancher's Buttermilk PieRecipe
Makes 8 servings


+ Add To Shopping List
1/2 (15-ounce) package refrigerated piecrusts
2 cups sugar
2 tablespoons cornmeal
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup crushed pineapple, drained
1/2 cup sweetened flaked coconut
1/4 cup butter, melted
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract


Prep: 15 Minutes
Bake: 45 Minutes

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients. Pour filling into piecrust.

Bake at 350° for 45 minutes or until pie is set and top is lightly brown. Serve warm, at room temperature, or cover and chill until ready to serve.

Created date

September 2004