Old-Fashioned Southern Buttermilk Custard Pie

What you need

• 1 pie crust, 23 cm (9 in), homemade or store-bought
• 300 g (1 1/2 cups) granulated sugar
• 2 tbsp all-purpose flour
• 1 pinch fine salt
• 3 large eggs
• 240 ml (1 cup) buttermilk
• 115 g (1 stick) unsalted butter, melted and cooled to lukewarm
• 1 tsp vanilla extract
• nutmeg, freshly grated, for dusting, optional

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F) with a rack in the lower third.

2. 2

   Fit the crust into a 23 cm (9 in) pie plate, crimp the edge and chill for 20-30 min so it keeps its shape.

3. 3

   Line the crust with parchment, fill with pie weights and set the plate on a baking sheet. Bake until the edge looks set, 15 min.

4. 4

   Lift out the parchment and weights and bake until the base looks dry and pale gold, 5 min more. Lower the oven to 175 °C (350 °F).

5. 5

   Whisk the sugar, flour and salt together in a large bowl.

6. 6

   Add the eggs and whisk until smooth.

7. 7

   Whisk in the buttermilk, cooled butter and vanilla until the filling is fully blended. Hot butter would cook the eggs, so let it cool first.

8. 8

   Pour the filling into the warm crust, keeping the plate on the baking sheet.

9. 9

   Bake until the top is golden brown and the edge is set, 45-50 min. The center should still wobble slightly. Shield the edge with foil if it browns too fast.

10. 10

    Cool on a rack for at least 2 hours. The filling sets as it cools and the top settles a little.

11. 11

    Dust with nutmeg, if using, and serve at room temperature or chilled.

Imported from stetted.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.