A southern variation of the chess pie, buttermilk pie is a smooth custard pie with a hint of lemon. Delicious and easy to make.
Ingredients
1 unbaked deep dish pie shell, homemade or commercial
1-1/2 cups granulated sugar
4 teaspoons of cornmeal
2 tablespoons plus 1 teaspoon of all purpose flour
½ teaspoon salt
½ cup of butter
½ cup of buttermilk
2 teaspoons of pure vanilla extract
4 large eggs
Zest from one lemon, chopped fine
Juice of ½ of a lemon
Homemade whipped cream
Freshly grated nutmeg
Instructions
Preheat oven to 350.
Place pie crust into a 9 inch pie pan.
Blind bake crust for 10 minutes, or according to package directions.
Whisk together the next four ingredients.
Put butter in 1 cup glass measuring cup and microwave for 1 minute to soften/slightly melt.
Add buttermilk to melted butter, then vanilla and stir to combine.
Pour into dry ingredients.
Beat the eggs in a separate bowl, then add to other ingredients and mix.
Stir in lemon zest and juice.
Pour mixture into the pie shell.
Bake at 350 degrees F for 35 to 40 minutes or until golden brown and set.
Use a pie shield (or tinfoil) on the edges after about 20 minutes to prevent crust from over-browning. If necessary, tent entire pie with aluminum foil if the top of the pie itself is getting too brown.
Test for doneness by jiggling pie: if set the center should not move much at all. A toothpick inserted into the center should come out clean.
Let cool completely on a rack. Garnish with a dollop of whipped cream and freshly grated nutmeg on top.
Recipe by Culinary Musings at http://www.culinarymusings.com/2012/11/buttermilk-pie-a-southern-classic/