Rose’s Buttermilk Pie

1 1/2 c. sugar plus 3 T. for meringue
6 T. cornstarch
1/4 t salt
2 c. buttermilk
3 egg yolks (reserve 3 egg whites for meringue)
2 T. butter
1 t. vanilla (or lemon juice, if you like tart)
1/4 t. cream of tarter
Pillsbury pie crust, baked and cooled

Mix 1 1/2 c. sugar, 6 T. cornstarch, and 1/4 t. salt in large microwavable bowl. Add: 2 c. buttermilk and microwave on high for 4 minutes. Stir well with a wire whisk. Microwave on low for 5-6 minutes and stir again with whisk for 2 minutes.

Add 3 beaten and strained egg yolks. Remove and stir in 2 T. butter and 1 t. vanilla or lemon juice (if you like tart). Pour into a cooled, baked pie shell. Top with meringue and brown.

Meringue: 3 egg whites, whip in glass bowl. After whipped, add 3 T sugar and 1/4 t. cream of tarter. Cover pie to edge of crust and brown in broiler until just browned.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages (www.crownlaiddowndesigns.com) and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook: https://www.facebook.com/HollyGorinSmith

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