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Buttermilk Pie

This creamy buttermilk pie, with a hint of lemon and nutmeg, is a nostalgic dessert that evokes the warmth of Sunday dinners.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 pieces eggs Fresh
  • 1 1/2 cups white sugar
  • 1/2 cup butter, softened Unsalted butter helps control salt.
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk Light sour cream can be used as a substitute.
  • 1 tablespoon lemon juice Fresh lemon for brighter flavor.
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon freshly grated nutmeg Freshly grated nutmeg beats pre-ground.
  • 1 9 inch unbaked pie crust

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and set a rack in the center.
  2. Break the eggs into a bowl and beat until frothy; the whisk should leave ribbons.
  3. Add the sugar, softened butter, and flour. Beat until the mixture looks smooth and glossy.
  4. Stir in the buttermilk, lemon juice, vanilla, and grated nutmeg until the batter is pourable and slightly thick.
  5. Fit the unbaked pie crust into a 9-inch pan and crimp the edges, then pour the filling into the shell.
Baking
  1. Bake for 40 to 60 minutes, watching for a pale golden top and a slightly firm center. A gentle jiggle in the middle is fine.
  2. Remove from the oven and cool on a rack for 1 hour before slicing.

Notes

This is a forgiving recipe — follow the cues for a smooth, set center with golden edges. Enjoy it warm with ice cream, coffee, or whenever you wish.