This old southern favorite pie will brighten any day and fill your tummy happily as well.  It’s one of buttermilk’s best uses in my book. The recipe is from my “Missouri to Maui” cookbook and was one of our desserts today at the Mayfield Cafe and it was certainly enjoyed all around.

There is minimal prep once you have rolled out your pie crust. The slightly sweet thickened filling, tempered by the sour milk, provides great contrast to each bite.  Don’t over bake; it will be soft in the middle still when ready to remove from the oven.

It’s a one-bowl pie to mix then just pour into your pie crust and sprinkle with nutmeg. Simple AND satisfying!  It’s SO simple in fact that I can say nothing more about this special pie than if the folks around your table enjoy it as much as folks I know then it’s time to grab your buttermilk and get going! The only decision you have to make about this pie is whether to serve it room temperature or cold. I find it equally good either way. Enjoy with gusto!

Ingredients

½ cup buttermilk
1-3/4 cups sugar
2 large eggs
3 T. flour
Pinch of salt
1 stick butter, melted
1 tsp. vanilla
1 tsp. nutmeg
1 unbaked 9” pastry shell.

Directions: Preheat oven to 400°. Set pastry shell aside. In large mixing bowl combine all ingredients except the nutmeg and the pastry shell and stir well with a wooden spoon to blend then use a wire whisk to incorporate the liquid ingredients more thoroughly. Pour batter in the unbaked pie shell; sprinkle the top lightly with nutmeg. Bake 15 minutes; reduce temperature to 350 and bake another 45 minutes until the top is nicely browned and a toothpick inserted comes out dry. Cool well, allowing the filling to set. Serve room temperature or chilled.