non-vegetariannut-free
southern
BBQ Pork Ribs, Coleslaw, Corn on the Cob and Cornbread
50 min
1290 cal
21gProtein
151gCarbs
71gFat
4Recipes
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A slice of creamy buttermilk pie – a soul-satisfying sweet treat that will brighten your day!
A classic Southern dessert with a creamy, custard-like filling that's both tangy and sweet. This simple pie has a slightly caramelized top and a smooth texture, perfect for any occasion.
Serving size: 1 slice
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A slice of creamy buttermilk pie – a soul-satisfying sweet treat that will brighten your day!
This southern dish is perfect for snack. With 301.99 calories and 3.99g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the oven and crust. Position a rack in the center of the oven and preheat to 350°F (175°C). Carefully place your unbaked pie crust into a 9-inch pie plate. Crimp the edges decoratively. For an extra-crisp crust, you can blind bake it for 10 minutes.
In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and fully combined, about 1 minute.
Add the room temperature eggs one at a time, whisking well after each addition until incorporated. In a separate small bowl, whisk together the all-purpose flour and salt. Add this dry mixture to the wet ingredients and whisk until just combined and no lumps remain.
Gently whisk in the buttermilk, vanilla extract, and fresh lemon juice. Mix until the filling is smooth and uniform. The batter will be thin; this is normal. Avoid overmixing.
Place the pie plate on a sturdy baking sheet to catch any potential spills and make it easier to transfer. Carefully pour the filling into the prepared pie crust. Sprinkle the top evenly with freshly grated nutmeg.
Bake for 50 to 60 minutes. The pie is done when the edges are set and puffed and the center has a slight jiggle (like gelatin). The top should be a beautiful golden brown. If the crust edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.
Remove the pie from the oven and place it on a wire rack to cool completely to room temperature. This is a crucial step and will take at least 3-4 hours. The custard filling will finish setting as it cools. Do not slice while warm.
Once completely cool, you can serve the pie at room temperature or chill it in the refrigerator for at least 1 hour before slicing. Store any leftovers covered in the refrigerator for up to 3 days.