Buttermilk Pie

Name: Buttermilk Pie
Yield: Serves 8
Ingredients: 1 (9-inch) single-crust, pie dough; 1 large, egg white, lightly beaten; 3/4 cup (5 1/4 ounces/149 grams) plus 2 teaspoons, sugar; 1 tablespoon, cornstarch; 3/4 teaspoon, salt; 2 large, eggs plus 5 large yolks; 1 3/4 cups 1 percent low-fat, buttermilk; 1/4 cup, heavy cream; 4 tablespoons, unsalted butter, melted and cooled; 2 teaspoons, distilled white vinegar; 1 1/2 teaspoons, vanilla extract

Desserts or Baked Goods
Dessert Pies

By Cristin Walsh ･ Appears in Cook's Country April/May 2013

Buttermilk is a baker’s secret—add it to just about anything for a moist, tender, tangy result. Now imagine how creamy and delicious it would be in a pie.

SERVES 8

TIME 1¾ hours, plus 1 hour chilling and 3½ hours cooling

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