L.A. City Schools Buttermilk Pie

Recipe Ingredients

3/4 cup	148g / 5.2oz	Sugar
1/8 teaspoon	0.6ml	Salt
2 tablespoons	30ml	Flour - plus
1 teaspoon	5ml	Flour
4		Eggs - separated
1 3/4 cups	414ml	Buttermilk
1/2 cup	99g / 3.5oz	Butter - melted
1 3/4 teaspoons	8.8ml	Vanilla
1		Nine-inch unbaked deep-dish pie shell

Recipe Instructions

Stir sugar, salt and flour together in mixing bowl. Add egg yolks, buttermilk, butter and vanilla. Blend well. In separate bowl, whip egg whites until moist peaks form, 1 minute. Fold beaten egg whites into buttermilk mixture. Do not over-mix.

Pour 1 quart (4 cups) buttermilk custard mixture into unbaked pie shell. (Any remaining custard filling may be poured into cups and baked at 350 degrees until set, about 25 to 35 minutes.)

Bake pie at 300 degrees until knife inserted in center comes out clean and top is crusty and golden brown, about 55 minutes to 1 hour.

This recipe yields 6 servings.

Each serving: 579 calories; 421 mg sodium; 186 mg cholesterol; 37 grams fat; 53 grams carbohydrates; 10 grams protein; 0.10 gram fiber.

Source:
The Los Angeles Times, 11-24-1999

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