PieDay Friday-Buttermilk Pie

Buttermilk pie is an old Southern style dish closely resembling a classic Chess or Sugar Cream Pie. There are typically two styles of a buttermilk pie, one that utilizes a Bisquick style mix and is more like a custardy bread pudding. The other and more traditional style, like my recipe below, is a custardy filling baked in a crust. 
There is something so divine about a simple buttermilk pie. They're not blow your socks off amazing, but rather delicious in a comforting, unadulterated, smile at yourself kind of way.  Don't let the fact that it's made with buttermilk dissuade you from trying it out. The buttermilk gives it only a slight tanginess in the same way cream cheese gives many recipes a tanginess (though this tastes nothing like cream cheese). Give it a shot, you'll be glad you did!

Tips:

• Some people add 1/2 teaspoon of lemon juice to their buttermilk pies. I personally don't think this recipe needs it but go for it if you like.
• The crust should be par-baked so it doesn't shrink too much and become soggy on bottom. Click on link in the ingredient list for instructions on par-baking.

Buttermilk Pie

1 par-baked 9" pie crust

5 tablespoons butter, softened

1/2 cup sugar
1/2 cup brown sugar
3 tablespoons flour
2 eggs
1 1/4 teaspoons pure vanilla extract
1/8 teaspoon salt
1/4 teaspoon nutmeg
1 cup buttermilk

In a large mixing bowl, cream together butter and both the white and brown sugars. Beat until creamy and smooth. Mix in flour, 1 tablespoon at a time, followed by both eggs, vanilla, salt and nutmeg. Slowly pour buttermilk into mixture while beating.  Pour batter into par-baked pie crust and bake at 350 degrees for 50-55 minutes, turning pie around halfway through.
Serve warm or chilled.




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