Buttermilk Pie

Sometimes when I take pies to a bake sale, I like to try new pies and make a little tiny one as a taste tester.

Today, I decided to try a buttermilk pie, which didn’t sound all that appealing to me at first.  It sounded a lot like pecan pie but without the pecans (though I fixed that one so I actually like it! Check it out), I was pretty skeptical.

So imagine my surprise when I bit into that first tiny piece and discover a dessert that tasted like a pie version of creme brûlée!  The pie itself was soft and tender, with an almost custard-like feel paired with a soft vanilla flavor.  This one was a winner in my book.  I was actually sad to part with the big pie!

Buttermilk Pie

Adapted slightly from Southern Bite

1 recipe pie crust

½ cup (1 stick) butter, softened

2 cups white sugar

3 eggs

1 cup buttermilk

¼ cup flour

1 tablespoon lemon juice

2 teaspoon vanilla extract

Pinch of salt

Pinch of nutmeg

Line a deep 9-inch pie tin with the pie crust (alternately, line a smaller disposable pie tin and a mini pie plate).  Place in the refrigerator to chill.

Preheat oven to 350 degrees F.

Place the butter and sugar in the bowl of a stand mixer and beat with the paddle attachment until light and fluffy.

Add the eggs and mix until well combined.

Add the buttermilk, flour, lemon juice, vanilla salt, and nutmeg and stir until combined.

Pour the batter into the pie crust.  Place on a baking sheet (in case of drips) and bake in the preheated oven for 55-65 minutes.  The top will be browned and caramelized.  The mixture may still be jiggly but not liquidy.

Cool to room temperature before slicing.

Serve slightly warm or at room temperature.  Cover and store leftovers in the refrigerator for 3 days.