ACADIAN BUTTERMILK PIE

  • 1 baked pie shell
  • 1 cup buttermilk
  • 1 cup sugar
  • 3 1/2 Tbsp cornstarch
  • 1/2 cup cold buttermilk
  • 2 egg yolks
  • Salt
  • 1/2 tsp grated lemon rind
  • 1/4 cup lemon juice
  • 1 1/2 Tbsp butter
  • 2 egg whites
  • 1/4 cup sugar

Bring 1 cup buttermilk to a boil. Mix together the sugar, cornstarch and 1 /2 cup buttermilk. Add to the boiling buttermilk and cook while stirring, until of a smooth cream consistency. Beat the egg yolks and add the salt, grated lemon rind and the lemon juice. Pour into the hot cream. Add the butter. Cook for 2 minutes, stirring vigorously. Cool. Pour into a baked pie shell. Top with 2 egg whites, stiffly beaten with the 1 /4 cup sugar. Brown in a 350°F oven for approximately 20 minutes. Note: Another example of the thriftiness and ingenuity of the early Acadians.

June Fougere

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