An Easy Buttermilk Pie recipe that yields a sweet pudding like custard with a crunchy top like creme brûlée in every bite!
Preheat oven to 350°
In an eclectic mixing bowl, mix eggs until super frothy and bubbly.
Add butter, flour and sugar and beat for 2-3 minutes until well combined and fluffy.
Add buttermilk, lemon juice, vanilla and nutmeg until very smooth.
Pour into the 9 inch pie tin.
Bake for 40-50 minutes until a knife comes out clean when inserted in the center.
Allow to cool completely (1 hour) before cutting. If making ahead for use later or another day, allow to come to room temperature (3-4 hours.). Then place in the fridge, covered until ready to use. Pie is good for 2-3 days.
You can make your own piecrust recipe with the recipe from the Blueberry Thyme mini tarts here. Just leave out the sugar in the recipe for the crust