Description
A classic Southern dessert featuring a warm custard filling with a hint of lemon and nutmeg, set in a flaky pie crust.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust — 230 g (1 single 9-inch crust)
- 200 g (1 cup) granulated sugar
- 30 g (1/4 cup) all-purpose flour
- 1/4 tsp salt
- 3 large eggs, room temperature
- 113 g (1/2 cup) unsalted butter, melted
- 240 ml (1 cup) buttermilk
- 1 tsp vanilla extract
- 1 tsp fresh lemon zest (optional)
- 1/4 tsp ground nutmeg (optional)
Instructions
- Preheat the oven to 180°C (350°F). Fit your pie crust into the pan and blind-bake for 12–14 minutes until edges are set.
- In a medium bowl, whisk together the sugar, flour, and salt until evenly mixed.
- In a separate bowl, lightly beat the eggs and stir in melted butter, buttermilk, vanilla, and optional lemon zest until smooth.
- Pour the wet mixture into the dry ingredients and whisk until combined. For extra silkiness, strain through a fine-mesh sieve.
- Pour the custard into the par-baked crust and sprinkle nutmeg if desired. Bake for 35–45 minutes until the center wobbles but is not liquid.
- Cool on a wire rack for at least 2 hours before slicing. Serve plain or with a dollop of whipped cream.
Notes
Rest the pie completely before slicing to allow the custard to firm and flavors to meld. For a bakery-style finish, brush edges with egg wash before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 36g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 95mg