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Buttermilk Raisin Pie

 Buttermilk Raisin Pie
Buttermilk is as common in the South as iced tea. This old-fashioned pie is just another fine way to cook with it. It's one of my favorites.
6-8 ServingsPrep: 25 min. Bake: 15 min. + chilling

Ingredients

  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups buttermilk
  • 3 egg yolks
  • 3/4 cup raisins
  • 3 tablespoons lemon juice
  • 1 tablespoon butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions

  • In a large saucepan, combine the sugar, cornstarch and salt. Stir in
  • buttermilk until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot filling into egg
  • yolks; return all to pan, stirring constantly. Bring to a gentle
  • boil; cook and stir 2 minutes longer. Remove from the heat. Gently
  • stir in the raisins, lemon juice, butter and vanilla until butter is
  • melted. Cool to room temperature without stirring. Pour hot filling
  • into crust.

2 of 2

Buttermilk Raisin Pie (continued)

Directions (continued)

  • For meringue, in a large bowl, beat egg whites and cream of tartar on
  • medium speed until soft peaks form. Gradually beat in sugar, 1
  • tablespoon at a time, on high until stiff glossy peaks form and
  • sugar is dissolved. Spread evenly over hot filling, sealing edges to
  • crust.
  • Bake at 350° for 12-15 minutes or until the meringue is golden
  • brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3
  • hours before serving. Store leftovers in the refrigerator.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 446 calories, 11 g fat (5 g saturated fat), 92 mg cholesterol, 311 mg sodium, 81 g carbohydrate, 1 g fiber, 7 g protein.