buttermilk pie!

For those of you who frequent Sizzleworks, you all know Chef Pam! Her southern food is outstanding, and she is such a big part of our school! Here’s to you, Pam!

chef pam’s southern buttermilk pie

rolling pastry

  • 3 large eggs, lightly beaten
  • 3 tablespoons A/P flour
  • 1 cup sugar
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 pie crust (9 inch pie plate), well chilled
 Preheat oven to 425*F.

In a bowl whisk together eggs, flour, and sugar. Whisk in buttermilk and butter, in 4 parts alternating between the two. Whisk in vanilla. Pour filling into crust; sprinkle with nutmeg

Bake 15 minutes. Reduce heat to 325*F. Cover pie loosely with foil. Bake until filling is set, 35 to 40 minutes. Transfer to a wire rack and let cool. Serve at room temperature.

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