Indulge in this dreamy buttermilk pie, a delightful twist on a classic from Farm Journal's Complete Home Baking Book! This recipe boasts a luscious, cheesecake-like texture and a bright burst of lemon, thanks to a generous boost of zest. Imagine a lemony custard pie, perfectly spiced with nutmeg, that's so creamy and smooth it melts in your mouth. Get ready for rave reviews – this is the buttermilk pie recipe you'll want to make again and again!
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How to Make Creamy Buttermilk Pie From Farm Journal
Preheat oven to 425f
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
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
Nutrition Information(Approximate per serving)
Sodium
12 g
Sugar
149g
Fat
29g
Carbs
18g
Recipe Tags(Choose a tag and find related recipes!)
How long does it take to make Creamy Buttermilk Pie From Farm Journal?
Creamy Buttermilk Pie From Farm Journal takes about 65 minutes from start to finish — roughly 15 minutes to prepare and 50 minutes to cook.
How many calories are in Creamy Buttermilk Pie From Farm Journal?
Creamy Buttermilk Pie From Farm Journal has approximately 390.1 calories per serving, with about 14 g protein, 18 g carbohydrates and 24 g fat.
What ingredients do I need for Creamy Buttermilk Pie From Farm Journal?
The key ingredients for Creamy Buttermilk Pie From Farm Journal are Eggs, Buttermilk, Sugar, Flour, Butter, Lemon Zest. See the full list with measurements above.
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