Buttermilk Pie

Oh my goodness. I do love this pie. It is pure and simple good food. I really don’t know how to describe this—the pie is not quite like a custard pie, not quite like a cream pie. It is rich tasting and light at the same time. It is not overly sweet and has a nice tang from the buttermilk. It almost tastes like what I would imagine a butterscotch custard pie would be like. Don’t even get me started on the bruleed topping that you get to crunch through to get to the creamy center!

Ingredients (makes 1 pie):

Topping:

2 Tablespoons granulated sugar

½ teaspoon freshly grated nutmeg

Pie:

1 (9-inch) pie shell, unbaked

½ cup (1 stick) butter, softened

¾ cup granulated sugar

½ cup brown sugar, lightly packed

2 Tablespoons all-purpose flour

¼ teaspoon salt

3 large eggs

1 cup buttermilk

1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F. In a small bowl, combine topping ingredients and set aside. With an electric mixer in a large bowl, cream the butter and sugars. Mix in the flour and salt and combine thoroughly. Add in the eggs one at a time. Then mix in the buttermilk and vanilla.

Pour into the pie shell and bake for 30 minutes. Sprinkle the topping over the top of the pie and continue to bake for another 15 to 20 minutes until a knife inserted in the center comes out clean. Let cool before slicing. Serve warm, room temperature or chilled. Store leftovers in the fridge.