stovetop buttermilk pie with meringue
This was my Granny Berta's recipe dating back to around 1920. Living on a little farm with a dairy cow and chickens, she always had the makings for great desserts! If she did not have vanilla, she would use 1/8th tsp. lemon extract in her filling and meringue instead. This is very different from the usual buttermilk pie recipes, but still very good. If you want the filling slightly thicker, use an 8" crust, but 9" is certainly adequate for this rich and yummy pie. You can substitute a baked graham cracker crust if you prefer, and you can also forego making meringue and use whipped cream.
No Image
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 cup sugar
- 2 tablespoons all purpose flour
- 3 eggs yolks
- 1 cup buttermilk
- 1 - 5 oz. cans evaporated milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 8" or 9" pie shell, baked
- 3 egg whites
- 4 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
How To Make stovetop buttermilk pie with meringue
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Step 1Preheat oven to 350°.
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Step 2Whisk sugar and flour together in heavy saucepan. Add egg yolks, buttermilk, and evaporated milk and whisk to completely combine. Cook, stirring constantly until thick. Add butter and vanilla and whisk to incorporate. Pour into baked pie crust.
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Step 3To make meringue, on high speed in small to medium mixing bowl, beat egg whites until frothy. Add sugar and cream of tartar gradually until thick. Add vanilla and beat until slightly stiff but glossy peaks form. Spoon over pie filling, spreading firmly to the edges of the pie crust. Swirl the top of the meringue with the spoon for decoration. Bake in preheated 350° oven until just golden brown or to your liking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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