Creamy Buttermilk Pie from Farm Journal
photo by flower7
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 eggs
- 473.18 ml buttermilk
- 236.59 ml sugar
- 59.14 ml flour
- 29.58 ml butter or 29.58 ml margarine, melted
- 2.46 ml lemon zest
- 9 inch unbaked pie shells
- freshly ground nutmeg, to taste
directions
- Preheat oven to 425°F.
- Combine eggs, buttermilk, & sugar in a mixer bowl.
- Add flour, melted butter & lemon zest and beat at medium speed until blended.
- Pour mixture into pie shell. Sprinkle with nutmeg (I grated it fresh, right over the pie).
- Bake at 425F for 15 minutes. Reduce temperature to 325F and bake 25-30 more minutes, or until knife inserted halfway between the center and the edge comes out clean. Cool on a rack.
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Reviews
-
There's always that one, magical item on the Thanksgiving menu that stands out<br/>over all the rest: this one! Made as written (except for doubling the amount of lemon zest) and using a standard homemade pie crust. I can best describe the texture of the pie as somewhere halfway between soft cheese cake (New York-style?) and a lemon pudding. Wicked good-especially with a cup of freshly brewed coffee...for breakfast....! ;)
RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.