Buttermilk Pie � The Best Pie You�ve Never Heard Of

I can understand certain recipes being relatively unknown, but this buttermilk pie is not one of them. Not only is this easy to make, and beautiful to look at, it�s also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. Like I said in the video, this is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better.

I�ve never had much trouble finding buttermilk, even in regular, non-fancy grocery stores, but depending on where you live in the world, apparently that�s not the case. There are many �hacks� for making a substitute, usually using milk and lemon juice, or vinegar, and I�ll let you Google those at your leisure, but I�d be more inclined to try some yogurt, thinned out with some milk.

I think that would be closer to the tanginess of buttermilk, but as far as the recipe �working,� one cup of any type of dairy product should yield similar results. Once your pie is made, it can be served �as is,� or topped with seasonal fruit. I went with raspberries, mostly for the pictures, but if you were going to do this for the holidays, some persimmons, and/or pomegranate seeds would also be very nice. Regardless of how you serve it, I really do hope you give this a try soon. Enjoy!

Ingredients for one pie:

Enough pie dough for a 9-inch pie dish
(I used half a recipe of our butter crust dough)

For the filling:

1 1/2 cups white sugar

1/2 cup (1 stick) unsalted butter, room temp

3 tablespoons all-purpose flour

1/4 teaspoon kosher salt

3 large eggs

1 teaspoon vanilla extract

1/8 teaspoon freshly grated nutmeg

zest from one lemon

juice from one lemon juice

1 cup buttermilk

- Prebake crust at 350 F. for 15-20 minutes, let cool, then fill and bake for another 45-55 minutes, or until the filling is golden and �set.�