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Recipe: LA City Schools Buttermilk Pie or Custard

Desserts - Pies and Tarts
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LA CITY SCHOOLS BUTTERMILK PIE

3/4 cup sugar
1/8 teaspoon salt
2 tablespoons plus 1 teaspoon flour
4 eggs, separated
1 3/4 cups buttermilk
1/2 cup (1 stick) butter, melted
1 3/4 teaspoons vanilla
1 unbaked (9-inch) deep-dish pie shell

Stir sugar, salt and flour together in mixing bowl. Add egg yolks, buttermilk, melted butter and vanilla. Blend well; set aside.

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 F until knife inserted in center comes out clean and top is crusty and golden brown, about 55 minutes to 1 hour.

VARIATION:
The custard filling may be made without a crust and served as pudding in custard cups.

From: Los Angeles Unified School District
Source: Los Angeles Times, November 24, 1999
MsgID: 018321
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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