Buttermilk Pie (Acadian)

An Acadian staple dating back to the early 1700's.

1 pie shell, baked
1 cup buttermilk
1 cup raw sugar
3½ Tbsp. cornstarch
½ cup buttermilk, chilled
2 egg yolks
sea salt
½ tsp. lemon rind, grated
¼ cup lemon juice, freshly squeezed
1½ Tbsp. butter
2 egg whites
¼ cup raw sugar

Preheat oven to 350°F (180°C).

Bring 1 cup buttermilk to a boil. Mix together the sugar, cornstarch and ½ cup chilled buttermilk. Add to the boiling buttermilk and cook while stirring, until of a smooth cream consistency. Beat the egg yolks and add the salt, grated lemon rind and the lemon juice. Pour into the hot cream. Add the butter.

Cook for 2 minutes, stirring vigorously. Cool.

Pour into a baked pie shell. Top with 2 egg whites, stiffly beaten with the ¼ cup sugar.

Brown in oven for approximately 20 minutes.

Top with whipped cream if desired.