Lily’s Raspberry Buttermilk Pie

Ingredients

  • 1 1/2 cups sugar
  • 3 tablespoons flour
  • 3 eggs, whisked
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 1 stick butter, melted and cooled (1/2 cup of butter)
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 1 9-inch unbaked pie shell
  • 1/2 pint fresh raspberries

Directions

  1. Preheat oven to 350 F.
  2. Whisk sugar and flour together in a large mixing bowl. Add eggs and buttermilk and mix by hand or with an electric mixer on low speed until combined. Add butter, vanilla, lemon juice and zest and mix well.
  3. Pour filling into pie shell. Gently scatter raspberries on top. They will sink, but that’s okay.
  4. Bake until filling is set and top is lightly golden, about 45-50 minutes.
  5. Cool to room temperature before serving. Store for up to 3 days covered and chilled.

Makes one 9-inch pie.

Article printed from Sticky, Gooey, Creamy, Chewy: https://stickygooeycreamychewy.com

URL to article: https://stickygooeycreamychewy.com/2011/07/22/lilys-raspberry-buttermilk-pie-recipe-and-the-perils-of-progress/