ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Buttermilk Custard Pie

Yield two 9-inch pies


  • 8 eggs, separated
  • 2 cups sugar
  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons butter, melted
  • 1 teaspoon baking soda
  • 4 cups buttermilk
  • 1/4 cup lemon juice
  • 2 teaspoons vanilla extract
  • 2 unbaked 9-inch pastry shells
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 9-Inch Pastry

How to Make It

  1. Beat egg yolks until thick and lemon colored. Combine 2 cups sugar and flour; gradually add to egg yolks, beating well. Add butter, mixing well. Dissolve soda in buttermilk; add to egg mixture. Stir in lemon juice and 2 teaspoons vanilla. Pour mixture evenly into pastry shells.

  2. Bake at 425° for 10 minutes; reduce temperature to 350°, and bake 40 minutes or until knife inserted in center comes out clean. Remove from oven.

  3. Beat egg whites (at room temperature) until foamy in a large mixing bowl. Gradually add 3/4 cup sugar, beating until stiff peaks form. Beat in 1 teaspoon vanilla. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 8 minutes or until lightly browned. Cool.

Oxmoor House Homestyle Recipes