Ingredients
Pie Crust:
- 1 unbaked pie crust
Custard Filling:
- 6 Tablespoons unsalted butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- 3 Tablespoons all-purpose flour
- ¼ teaspoon fine sea salt
- 1 cup buttermilk
- 1 ½ teaspoons vanilla extract
- Lemon juice (optional)
Optional Toppings:
- Whipped cream
- Fresh berries
- Caramel sauce
- Chocolate sauce
Instructions
- Preheat: Preheat the oven to 350°F. Prepare a 9- to 10-inch deep pie dish with the pie crust.
- Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until creamy. Mix in eggs one at a time.
- Add Buttermilk: Mix in flour and salt, then add buttermilk and vanilla. Optionally, add lemon juice. Pour into pie crust.
- Bake: Bake for 45-50 minutes until lightly browned with a slight jiggle. Cool, then chill for 2-3 hours until set.
- Serve: Serve at room temperature with whipped cream and desired toppings.
Notes
- Pie Crust: You can use store-bought or homemade pie crust.
- Storage: Best served same day. Store leftovers in the refrigerator for up to 3 days.
- Freezing: Freeze in a zip-top bag for up to 2 months. Thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 100mg
