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Rancher's Buttermilk Pie

Southern Living OCTOBER 2004

  • Yield: Makes 8 servings
  • Prep time: 15 Minutes
  • Bake: 45 Minutes

Ingredients

  • 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

Preparation

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.

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Rancher's Buttermilk Pie Recipe

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