Buttermilk Custard Pie

Name: Buttermilk Custard Pie
Ingredients: 8 eggs, separated; 2 cups sugar; 1 cup all-purpose flour; 1/4 cup plus 2 tablespoons butter, melted; 1 teaspoon baking soda; 4 cups buttermilk; 1/4 cup lemon juice; 2 teaspoons vanilla extract; 2 unbaked 9-inch pastry shells; 3/4 cup sugar; 1 teaspoon vanilla extract

11 ingredients

3 steps

Ingredients

8 eggs, separated
2 cups sugar
1 cup all-purpose flour
1/4 cup plus 2 tablespoons butter, melted
1 teaspoon baking soda
4 cups buttermilk
1/4 cup lemon juice
2 teaspoons vanilla extract
2 unbaked 9-inch pastry shells
3/4 cup sugar
1 teaspoon vanilla extract

Directions

1

Beat egg yolks until thick and lemon colored. Combine 2 cups sugar and flour; gradually add to egg yolks, beating well. Add butter, mixing well. Dissolve soda in buttermilk; add to egg mixture. Stir in lemon juice and 2 teaspoons vanilla. Pour mixture evenly into pastry shells.
2

Bake at 425° for 10 minutes; reduce temperature to 350°, and bake 40 minutes or until knife inserted in center comes out clean. Remove from oven.
3

Beat egg whites (at room temperature) until foamy in a large mixing bowl. Gradually add 3/4 cup sugar, beating until stiff peaks form. Beat in 1 teaspoon vanilla. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 8 minutes or until lightly browned. Cool.