Southern Buttermilk Pie

Southern Buttermilk Pie
Today’s a little bittersweet for me and my family. Today our house goes on the market. It’s a little tough because this was the home that Heather and I came home to as a married couple. It’s the house we brought our little boy home from the hospital to. We know it’s the right decision, but it’s still a little hard. I know home is where you make it, but this place has memories. It’s a great little house and we’re sure to miss it. But the truth is, we didn’t really plan on starting a family as early as we did and the yard just isn’t great for a 3 year old. The backyard has a huge slant and there just isn’t much place to play. And our little guy needs LOTS of room to play. That kid would be outside from sun up to sun down if we’d let him. We need a little more room to spread out, too.
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Ingredients
  • ½ cup butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 3 heaping tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • pinch of salt
  • dash of nutmeg
  • 1 prepared deep dish pie crust, unbaked
Instructions
  1. Preheat the oven to 350°F.
  2. Cream butter and sugar together with a hand mixer.
  3. Add eggs; mix well.
  4. Add buttermilk, flour, vanilla, salt and nutmeg; mix well.
  5. Pour into unbaked pie crust and bake for 55 minutes to 1 hour, or until set. The middle may be slightly jiggly but should not be liquidy. Allow to cool completely before slicing.

 

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