Buttermilk Meringue Pie
Buttermilk Meringue Pie recipe
Yield
8 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
baked until golden |
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | tablespoons |
water
|
|
| 1 | cup |
buttermilk
|
|
| ¾ | cup |
brown sugar, dark
|
*
|
| 2 | large |
eggs
separated |
|
| 2 | tablespoons |
butter
softened |
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
baked until golden |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
water
|
|
| 237 | ml |
buttermilk
|
|
| 177 | ml |
brown sugar, dark
|
*
|
| 2 | large |
eggs
separated |
|
| 3E+1 | ml |
butter
softened |
|
| 3E+1 | ml |
sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
In a small bowl, beat the flour and water together until smooth.
Pour into the top of a double boiler, add the buttermilk and cook over boiling water until thick, stirring frequently.
Beat in the sugar, eggs yolks, and butter and continue to cook until the mixture is thick and clear.
Remove from the heat. Pour the mixture into the cooled pie shell.
In a large bowl, beat the egg whites with 2 tablespoons sugar until stiff peaks form.
Pour the meringue over the custard in the pie shell and bake for 8 to 10 minutes or until the meringue is golden.
Chill before serving.
