06:20, May 8, 2012 (UTC)184.108.40.206
A favorite in the American South, this pie has a filling of buttermilk, butter, eggs, flour and sugar, plus flavorings like lemon juice, vanilla and nutmeg. It is similar to but tangier than chess pie.
- Serves 8
Cornmeal Crust Edit
- 1¼ cups flour, plus more for dusting the work surface
- ¼ cup cornmeal
- ½ teaspoon salt
- 8 tablespoons (1 stick) cold sweet cream salted butter
- 5 tablespoons water
- 5 tablespoons sweet cream salted butter, at room temperature
- ¾ cup sugar
- 2 large eggs, separated
- 2½ tablespoons flour
- 1 cup buttermilk
- ½ tablespoon freshly squeezed lemon juice
- ¾ teaspoon finely grated lemon zest
- ⅛ teaspoon ground mace
- ¼ teaspoon salt
- 3 tablespoons sugar
Cornmeal Crust Edit
- Combine the dry ingredients and butter in a food processor or use a bowl and a pastry cutter; pulse or mix until the mixture resembles coarse bread crumbs.
- Add the water a few tablespoons at a time, using just enough until a dough is formed.
- Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
- Preheat oven to 350°F.
- Have ready a 9-inch pie pan and pie weights for blind baking the crust.
- On a lightly floured work surface, roll out the dough to a ⅛-inch-thick circle and transfer to the pie pan, trimming edges to fit.
- Allow to rest in the refrigerator for at least 30 minutes (or freeze for later use).
- Line the chilled pie shell with aluminum foil or parchment paper and weigh it down with pie weights or uncooked beans.
- Bake for 20 minutes or until light golden brown.
- While the crust is baking, make the filling: in the large bowl of a stand mixer or hand mixer, combine the butter and ¾ cup sugar on medium speed for about 5 minutes, until light and fluffy.
- Add egg yolks one at a time, incorporating after each addition.
- Reduce the speed and add the flour in increments, mixing well.
- Slowly add the buttermilk, lemon juice, zest, mace, and salt, missing well.
- The mixture will form curds, set aside.
- In the bowl of a stand mixer or hand mixer, combine the egg whites and salt on medium speed.
- Beat for a few minutes until frothy, then slowly add 3 tablespoons of sugar, increasing the speed to high and beating until stiff peaks form.
- Gently fold the egg-white mixture into the buttermilk mixture and pour it into the pie crust.
- Bake for 45 – 50 minutes, or until the surface is brown and barely jiggles.
- Can be served with fresh berries or whipped cream.