Buttermilk pie is an old favorite in West Texas where they never had much fresh fruit. The creamy tartness of buttermilk and the citrus tang of lemon combine to make a wonderfully light, tasty pie.
- 1¾ cups sugar
- 1 tablespoon all-purpose flour
- 4 eggs, lightly beaten
- ½ cup butter, softened
- 1 cup buttermilk
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1½ teaspoons freshly grated nutmeg
- 1 teaspoon lemon zest
- 1 pre-made baked 9-inch pie crust
Preheat the oven to 350°F.
In a medium mixing bowl, combine the sugar, flour, and eggs. Blend in the butter and the buttermilk with a whisk. Add the lemon juice, vanilla, nutmeg, and lemon zest and mix well. Pour the filling into the crust.
Set the pie on a baking sheet and bake it for 60 to 75 minutes, until a knife inserted in the center comes out moist but clean.
Remove the pie and let it cool on a rack before cutting.