Buttermilk Custard Pie

We had one of our dearest friends, Phillip, over for dinner last week. He actually introduced Robin and I (for which we are eternally grateful) so we pulled out all the stops and made this pie, along with Shauna Niequist's White Chicken Chili with cornbread. I didn't have the regular granulated sugar the recipe called for, so I substituted confectioners (powdered) sugar and prayed that it worked.

Y'all.

It.

Worked.

Instead of the classic gooey crumb of buttermilk pie, the filling turned into a creamy, nutmeg-y custard. I had two slices, shared it with the boys and my parents, and then promptly ate the last slice for breakfast the next day.

You're going to want to make this pie. We even used it to bribe Phillip into coming for Easter. ;)

*slightly adapted from Carrie Underwood's buttermilk pie here*

for the crust:

  • 1 1/2 c. flour 
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 1 Tbsp. milk
  • 1/2c. oil

Combine ingredients and press them into a greased (or buttered) pie plate. So easy! No rolling, refrigerating, or gnashing of teeth.

for the filling:

  • 1/4 c. flour
  • 1 1/2 c. confectioners sugar 
  •  1/2 c. butter, melted
  • 1/2 c. buttermilk 
  • 1/2 tsp. vanilla extract
  • 3 eggs
  • a pinch of nutmeg to sprinkle (generously) across the top

Mix the dry ingredients together first. Then add the melted butter, the buttermilk, the vanilla, and the eggs. Mix until no weird little clumps remain. It may look a little foamy, but that's okay. The magic will happen. Pour into the prepared pie pan and bake at 350 for 50 minutes- 1 hour, until the top bounces back. (or what I often do is just give it a little shake. If it jiggles in the middle it's not ready yet!)

eat with the people you love.

Simple Cucumber Salad (two ways)