Creamy Buttermilk Pie from Farm Journal
Discover the comforting charm of the *Creamy Buttermilk Pie from Farm Journal*, a Southern classic that's equal parts nostalgic and indulgent. This vintage dessert features a velvety filling made from tangy buttermilk, perfectly balanced with hints of vanilla, zesty lemon, and a touch of nutmeg for a subtle warmth. Baked to golden perfection in a flaky, unbaked pie crust, the rich custard boasts a smooth, jiggly texture sure to delight any dessert lover. With just 15 minutes of prep and simple pantry ingredients like butter, sugar, and eggs, this recipe is as easy to make as it is satisfying. Ideal for holiday gatherings or an everyday treat, serve it chilled with a dollop of whipped cream for a show-stopping finish. Perfectly sweet, creamy, and irresistible!
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Ingredients
- 0.5 cup unsalted butter
- 1.5 cups granulated sugar
- 3 pieces large eggs
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 0.25 teaspoon nutmeg
- 1 piece 9-inch unbaked pie crust
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition.
Step 4
Stir in the flour until fully incorporated.
Step 5
Gradually add the buttermilk, mixing well to create a smooth batter.
Step 6
Mix in the vanilla extract, lemon juice, and nutmeg until evenly combined.
Step 7
Pour the batter into the unbaked 9-inch pie crust.
Step 8
Place the pie in the preheated oven and bake for 45-50 minutes, or until the pie is set and slightly golden on top. The center should jiggle slightly but not be liquid-like.
Step 9
Remove the pie from the oven and allow it to cool completely on a wire rack.
Step 10
Refrigerate for 1-2 hours before serving to let the filling set fully.
Step 11
Slice and serve as-is, or garnish with whipped cream if desired. Enjoy!
Nutrition Facts
| Serving size | (1020.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3142.2 |
| Total Fat 141.5g | 0% |
| Saturated Fat 62.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 708.8mg | 0% |
| Sodium 1255.2mg | 0% |
| Total Carbohydrate 453.9g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 314.9g | |
| Protein 40.7g | 0% |
| Vitamin D 246.9IU | 0% |
| Calcium 402.2mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 658.9mg | 0% |
Source of Calories