Recipe by Suzanne Vizethann, Executive Chef/Owner,
Photography by John Haigwood
In building the dessert program for Buttermilk Kitchen, Vizethann asked customers for their Southern dessert recipes, tested them, and placed some on the menu. The filling for this buttermilk pie comes from Joan White, a friend of the chef’s mom who lives in Muscle Shoals, Ala. The recipe has been in her family for years.
Yield: 1 9-inch pie
3 eggs, separated
2 tablespoons butter, melted and cooled slightly
1 1/2 cups sugar + 3 tablespoons, divided use
1 tablespoon cornstarch
1 cup whole buttermilk
1 Pie Crust (recipe included)
1 teaspoon almond extract
Preheat oven to 350 degrees.
To make filling, beat egg yolks; whisk in butter, 1 1/2 cups sugar, cornstarch and buttermilk. Pour mixture into uncooked Pie Crust
and bake until firm, 45 minutes to 1 hour. To make meringue, beat egg whites with a hand mixer in a clean mixing bowl until frothy;
add 3 tablespoons sugar and continue to whip until stiff peaks form. Spread meringue on top of pie and continue to bake at 350 for
about 5 minutes or until meringue browns.
1 1/4 cups all-purpose, unbleached white flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 cup lard
3 tablespoons cold water
For the Pie Crust
Mix together flour and salt. Cut in lard until small pea-sized crumbles form. Add cold water and mix with hands.
Roll out dough onto a floured cutting board or surface. Roll out dough to fit over 9-inch pie plate.
4225 Roswell Road N.E.