The City Magazine Since 1975

Buttermilk Pie

A perfect holiday treat: Hominy Grill chef Robert Stehling’s Buttermilk Pie. This recipe first appeared in the November 2009 issue.
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  • 2 Tbs. unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, separated
  • 3 Tbs. all-purpose flour
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 cup buttermilk, room temperature
  • 1 (9-inch) deep-dish pie shell, baked according to instructions

Preheat oven to 350°F. In a medium bowl, combine butter and sugar until sugar is completely incorporated. Add egg yolks and mix well to combine. Add flour, lemon juice, nutmeg and salt. With the mixer running, slowly add buttermilk. Mix well and set aside. In a separate bowl, whip egg whites until they form soft peaks. Pour a small amount of the buttermilk mixture into the whites. Fold gently to combine. Gently fold egg white mixture into remaining buttermilk mixture until just combined. Pour custard into pie shell. Bake on the center rack until filling is lightly browned and barely moves when the pie is jiggled, about 45 to 50 minutes. Cool on a rack. Serve warm or at room temperature.