Buttermilk Pie

 

It wasn’t until *this* year that I discovered both of my sons consider Buttermilk Pie their favorite holiday pie. I always make Pumpkin Pie, Southern Pecan Pie, and Baller Sugar Cookies for us to decorate. Well, no more neglecting the one pie they love the most; they never said a word because they’re sweet like that. My favorite part about making this pie is how simple it is to make. You don’t want a custard pie to have too strong of an egg-y flavor to it, so I think this recipe has a great balance.

 
 
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Elements

1 Pie Crust

3 Extra-Large eggs, room temperature

1-1/2 C Cane Sugar

3 T All-Purpose Flour

1 Stick Butter, melted and cooled

1 C Buttermilk

1-1/2 T Lemon Juice

2 Tsp Madagascar Bourbon or Mexican Vanilla Extract

1/2 Tsp Sea Salt

1/4 Tsp Ground Nutmeg

Directions

  1. Preheat oven to 400° Fahrenheit.

  2. In a large mixing bowl, add eggs and whisk until foamy—about 30 seconds.

  3. Add sugar and salt; whisk well.

  4. Add flour, butter, buttermilk, lemon juice, vanilla, and nutmeg; whisk again.

  5. Pour filling into pie crust and bake for 10 minutes.

  6. Reduce heat to 350° Fahrenheit and bake for an additional 40-45 minutes or until the pie is only slightly jiggly in the center.

  7. Allow pie to cool completely!

  8. Serve with Bourbon Spiked Whipped Cream.

 
 

xo, Melissa

 
PieMelissa ChildressButtermilk, Custard, VanillaComment