What's for dinner: Lemon-Buttermilk Pie

Lemon-Buttermilk Pie

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My father is an old-fashioned guy with old-fashioned tastes. One of his favorite drinks is an ice-cold glass of buttermilk, and he also adores lemon meringue pie (who doesn’t?). This recipe combines those tastes in one yummy mouthful. It’s so easy it took my daughter less than 10 minutes to (grudgingly) stir the ingredients together. 

It’s the perfect dessert for your Father’s Day picnic, especially if you load on sweet, fresh strawberries, which are just coming into season at local farmers’ markets. One bite, and Dad will know how much you love him.

For crust

12 graham crackers, finely ground (about 1 1/2 cups)

5 tablespoons unsalted butter, melted

2 tablespoons sugar

Pinch of salt

For filling

1¼ cups granulated sugar

1/4 cup light-brown sugar

2 tablespoons flour

1/2 teaspoon salt

1/2 cup buttermilk, room temperature

4 eggs, room temperature

6 tablespoons cooled, melted butter

Zest and juice of 1 lemon

1 teaspoon vanilla

Confectioners’ sugar for dusting

Sliced fresh strawberries

Preheat oven to 350 degrees.

Make crust: Place ingredients in the bowl of a food processor and pulse until well combined (it will stick together). Press into a 9-inch pie pan, and bake in hot oven until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

Make filling: Whisk sugars, flour and salt in a bowl. Whisk buttermilk, eggs, melted butter, lemon zest and juice and vanilla in a separate bowl. Whisk in sugar mixture.

Pour into prepared crust and bake at 350 degrees until golden and set, about 45 minutes. Let cool. 

Dust with confectioners’ sugar and top with sliced strawberries.

Makes 1 pie.

-- Adapted from Food Network Magazine

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.

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