Prep Time: 1½ Hours
Yields: 1 (9-inch) Pie

Buttermilk pie is one of the treasured rural confections of the South. Not only is it delicious, but it gave the dairy farmers a perfect outlet for the buttermilk remaining in the churn after whipping butter. Although the name of the pie might indicate that it is “sour cream” in flavor, it is quite the opposite. It has a wonderful, sweet finish especially when topped with fresh strawberries.

1 cup buttermilk
1 tbsp lemon juice
1 tbsp grated lemon zest
2 cups fresh Louisiana strawberries, sliced
2¼ cups sugar
1 tbsp flour
pinch of salt
2 eggs
2 egg yolks
1 tbsp pure vanilla extract
1 (9-inch) unbaked pie shell

Preheat oven to 350°F. In a small mixing bowl, combine sliced strawberries with ¾ cup sugar, stir, cover with plastic wrap and refrigerate. This should be done at least 6 hours prior to serving. In a large mixing bowl, combine remaining sugar, flour and salt. Blend well. Add eggs and egg yolks, and using a wire whisk, cream into sugar mixture. Once blended, add buttermilk, vanilla, lemon juice and zest. Whisk well to incorporate and dissolve sugar. Pour into pie shell and place on a cookie sheet. Bake 50 minutes or until pie is lightly browned and filling is just set. Remove and cool a minimum of 30 minutes prior to serving. Top each slice with a generous portion of sugared strawberries.

  print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295