Rancher's Buttermilk Pie

Name: Rancher's Buttermilk Pie
Prep time: 15 min
Total time: 60 min
Yield: Makes 8 servings
Ingredients: ½ (15-ounce) package refrigerated piecrusts; 2 cups sugar; 2 tablespoons cornmeal; 5 large eggs, lightly beaten; ⅔ cup buttermilk; ½ cup crushed pineapple, drained; ½ cup sweetened flaked coconut; ¼ cup butter, melted; 2 teaspoons grated lemon rind; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract

2 Ratings
2 Reviews

Recipe by Southern Living October 2004

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Recipe Summary

prep:

15 mins

bake:

45 mins

total:

1 hr

Yield:

Makes 8 servings

Directions

Step 1
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

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Step 2
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.
Step 3
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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DonnaWeeks

10/03/2012

I think there is a mistake in the recipe. I followed the directions exactly & the pie was very runny. I think the 2 T cornmeal should be 2T cornstarch. Cornmeal does not cause the liquid to thicken as the pie cooks. The flavor was excellent but the pie did not set & I cooked it for 50 minutes

cyndemmm

06/09/2010

Great recipe. Close to what Grandmother made!

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Rancher's Buttermilk Pie

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Ingredients

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Reviews (2)

All Reviews for Rancher's Buttermilk Pie

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Rancher's Buttermilk Pie

Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Rancher's Buttermilk Pie