Have you heard the good news?
Spring is here and the chickens are laying eggs like crazy again.
OH. HAPPY. DAY.
If you are looking for a unique dessert to make this Easter Sunday, try this recipe for Pineapple Buttermilk Pie. One bite and you will be hooked. This pie has a very old-fashioned taste and texture to it.
It reminds me of the real homemade pies one might find in a roadside diner where the waitress’ name is Thelma, or something your grandmother would make. There is nothing mass-produced tasting about this….just simple down home goodness.
Trust me. You’ll want to make this pie over and over again.
Pineapple Buttermilk Pie { adapted from a Southern Living recipe}
1 Pie crust {single layer}
2 cups sugar
2 tablespoons cornmeal
5 eggs, lightly beaten
2/3 cup buttermilk {How to Make Buttermilk}
1/2 cup drained crushed pineapple
1/2 cup sweetened coconut
1/4 cup butter, melted
2 teaspoons lemon juice ( I use bottled)
1 teaspoon vanilla extract
Put pie crust in 9″ pie pan and make the edges pretty.
Stir sugar, cornmeal, eggs and buttermilk together than add the rest.
Pour filling into pie crust and bake @ 350 for 45-50 minutes until the center is set and the top is lightly browned.
Chill for a few hours before serving and store in the fridge for up to 3 days.
The All New Ultimate Southern Living Cookbook
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Angela says
This looks great! I have to make dessert for our Easter dinner and I have a major surplus of eggs, so anything that uses 5 eggs is awesome in my book! Would you serve any whip cream with this pie, or just as it is? I’m also making Pavlova which will use up some egg whites, woo hoo! 😉