Buttermilk Pie

This pie has a smooth, custard-like consistency. 

Buttermilk Pie

½ cup butter, melted

1 ¾ cups sugar

3 tablespoons all-purpose flour

3 eggs, beaten

1 cup buttermilk

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

¼ teaspoon salt

1 unbaked, 9-inch, deep dish pie crust

Preheat oven to 350°F.  Combine butter, sugar, flour, eggs, buttermilk, vanilla, nutmeg and salt in a large bowl and whisk until smooth.  Pour the mixture into the unbaked pie crust.  (If you are using a frozen pie crust in a tin foil pie pan, place the pie pan on a cookie sheet, pour the filling in and put it in the oven on the cookie sheet.)

Bake 45 to 50 minutes, until golden brown and a wooden toothpick inserted in the center comes out clean.  (If the edges of the pie crust are getting brown before the pie is completely cooked, cover the edges with strips of aluminum foil to prevent over-browning.)

Cool the pie completely on a wire rack.  Cover and refrigerate until time to serve.