Farmhouse Buttermilk Pie

Are you tired of the usual chocolate, cream, or fruit-filled pies? If so, you're in for a treat! This delightful recipe features a silky-smooth custard that's just the right balance—not too sweet and with a lovely hint of tang. Perfect for a change and made with everyday ingredients!

Yield: 8 servings

Ingredients

1 unbaked 9-inch pie crust
1 cup The Farmer’s Cow Milk
1 tbsp white vinegar or lemon juice
3 The Farmer’s Cow Large Eggs
1 cup granulated sugar
3 tbsp all-purpose flour
4 tbsp butter, melted
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp lemon zest
¼ tsp ground nutmeg

Directions

Preheat the oven to 350 F.
Line a 9-inch pie plate with the unbaked pie crust. Set aside.
Place vinegar or lemon juice in a glass measuring cup and add enough milk to create 1 cup of total liquid. Stir to combine and let stand for 12-15 minutes.
In a large bowl, whisk together the eggs, sugar, and flour until well-mixed.
Add the melted butter, buttermilk, vanilla extract, lemon juice, lemon zest, and nutmeg, and whisk until mixture is smooth.
Pour the liquid into the prepared crust, sprinkle with a dusting of nutmeg, and bake in the preheated oven for 45 to 55 minutes, until the center is set and a toothpick inserted into the center of the pie comes out clean.
Cool completely before cutting and serve with a dollop of whipped cream and a sprinkle of cinnamon.
Store in the refrigerator for up to three days.

Date Posted: November 26, 2024