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Buttermilk Pie with Raspberry Sauce

This tangy pie tastes best when it has been chilled overnight in the refrigerator.

  • prep: 20 mins
    total time: 3 hours
  • servings: 8

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Ingredients

  • 1 prepared 8-inch graham-cracker crust
  • 1 large egg white, beaten until frothy
  • 2/3 cup packed light-brown sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 1/4 cups low-fat buttermilk, well shaken
  • 3 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/2 pint (1 cup) raspberries
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon lemon zest

Directions

  1. Step 1

    Preheat oven to 350 degrees. Place crust (in its pan) on a baking sheet. Brush crust lightly with some egg white; discard remainder. Bake until crisp and slightly darkened, 6 to 8 minutes. Set aside to cool.

  2. Step 2

    Make the Filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Pour into crust.

  3. Step 3

    Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 35 to 40 minutes.

  4. Step 4

    Make the Raspberry Sauce: Combine raspberries, sugar, and lemon zest in a bowl. Lightly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.

  5. Step 5

    Transfer pie to a rack; cool completely. Cover, and refrigerate at least 2 hours and up to 2 days. To serve, slice pie and drizzle slices with Raspberry Sauce.

Source
Everyday Food, September 2004

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Reviews (2)

  • 11 Sep, 2008

    Everyone loved this. I didn't even mention the buttermilk!

  • 6 Apr, 2008

    I haven't made the actual pie, but the raspberry sauce is delicious- very tart! It goes very well with lemon cheesecake.