Buttermilk Pie

Ingredients

• ½ 15-ounce package refrigerated pie crust ((or homemade pie crust))
• ½ cup (113g) butter, (melted)
• 1-1½ cups (200-300g) sugar ((see note #2))
• 3 eggs, (beaten)
• 1 teaspoon (5ml) vanilla
• 3 tablespoons (25g) flour
• 1 tablespoon lemon zest
• ½ teaspoon (1g) nutmeg
• ½ teaspoon (3g) salt
• 1 cup (236ml) buttermilk
• 1 tablespoon (15ml) lemon juice
• ½ cup (85g) pineapple chunks, (canned or fresh (optional))

Steps

1. 1

   Preheat the oven to 400°F (205°C).

2. 2

   Unroll a premade pie crust over the bottom of a 9.5-inch pie plate or deep dish pie pan.

3. 3

   Trim the edges, leaving a half-inch overhang. Fold the overhang over, lightly press it against the rim of the pie plate, and use a fork or your fingers to crimp it decoratively.

4. 4

   In a medium bowl, whisk the butter and sugar together until light and fluffy. Add the eggs and vanilla. Continue mixing.

5. 5

   Next, stir in the flour, lemon zest, nutmeg, and salt. Continue beating until smooth.

6. 6

   Finally, add the buttermilk, followed by the pineapple chunks, if desired, and mix.

7. 7

   Pour the buttermilk filling into the prepared crust and bake at 400°F (205℃) for 10 minutes. Then reduce the heat to 350°F (180℃), and bake it for 50-60 minutes.

8. 8

   Remove the pie from the oven and let it cool for an hour or more before serving. If adding pineapple, you might have to let it cool longer.

9. 9

   Serve at room temperature with whipped cream.