A classic Southern buttermilk pie with a smooth, tangy vanilla custard and a thin golden top. Simple pantry ingredients, big old-fashioned flavor.
1 9-inch unbaked deep-dish pie crust, homemade or store-bought
½ cup unsalted butter, melted and slightly cooled
1½ cups granulated sugar
3 tablespoons all-purpose flour
3 large eggs, room temperature
1 cup whole buttermilk, room temperature
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg, plus more for the top
Heat the oven to 350°F. Place the unbaked pie crust in a deep-dish pie plate, crimp the edges, and set it on a baking sheet. Chill while you make the filling.In a large bowl, whisk the melted butter, sugar, flour, and salt until combined.Whisk in the eggs one at a time until the mixture is smooth and glossy.Whisk in the buttermilk, lemon juice, vanilla, and nutmeg until smooth.Pour the filling into the chilled crust and sprinkle a little extra nutmeg over the top.
Bake for 50 to 60 minutes, until the top is golden and the center jiggles only slightly. Cover the crust edges with foil after 30 minutes if they brown too fast.
Cool on a rack for 2 hours, then refrigerate at least 2 hours before slicing.
Use a deep-dish crust to prevent overflow.
Let the melted butter cool slightly before mixing.
The center should jiggle slightly when done.
Chill at least 2 hours before slicing.
Find it online: https://recipeshots.com/old-fashioned-buttermilk-pie/