Saturday, August 29, 2009

Buttermilk Pineapple Pie Recipe

Pineapple Buttermilk Pie
I have adapted this from the Southern Living Cookbook

1 homemade pie crust (single layer)
2 cups sugar
2 tablespoons cornmeal (I use white)
5 eggs, lightly beaten
2/3 cup 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.

I like to bake this pie for Thanksgiving and around Easter....or when I have eggs I need to use up. It reminds me of the real homemade pies that you would 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.


  1. Thy hand...don't forget a coconut tree too!...thanks to you and your tomato sauce recipe I have been chained to my stove all weekend. I'm a little cranky about it now....but I know I will be happy this winter :)


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