Buttermilk Raisin Pie Recipe

4 1 2
Buttermilk Raisin Pie Recipe
Buttermilk Raisin Pie Recipe photo by Taste of Home
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Buttermilk Raisin Pie Recipe

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4 1 2
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + chilling

Ingredients

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

Directions

In a saucepan, combine sugar, cornstarch and salt. Beat egg yolks and buttermilk; stir into the sugar mixture until smooth. Add raisins and lemon juice; cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Pour into pie shell.
For meringue, beat egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over hot filling and seal to the edges. Bake at 350° for 12-15 minutes or until lightly browned. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Buttermilk Raisin Pie in Country Extra March 1998, p49

Nutritional Facts

1 piece: 446 calories, 11g fat (5g saturated fat), 92mg cholesterol, 311mg sodium, 81g carbohydrate (60g sugars, 1g fiber), 7g protein.

  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 3 cups buttermilk
  • 3/4 cup raisins
  • 3 tablespoons lemon juice
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla extract
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  1. In a saucepan, combine sugar, cornstarch and salt. Beat egg yolks and buttermilk; stir into the sugar mixture until smooth. Add raisins and lemon juice; cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Pour into pie shell.
  2. For meringue, beat egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over hot filling and seal to the edges. Bake at 350° for 12-15 minutes or until lightly browned. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Buttermilk Raisin Pie in Country Extra March 1998, p49

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MY REVIEW
cmnielsen User ID: 2904505 21960
Reviewed Oct. 1, 2009

"This was my first raisin cream pie--to taste and bake. It was delicious! It's always good to find a great meringue recipe here!"

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