Buttermilk Pie

Yield: 1 9″ pie
Time: 1.5 hours, plus more for crust

unbelievable

Ingredients

• 1 basic pie shell
• 6 eggs
• 3 cups sugar
• 1/2 cup flour
• 1 1/2 cups buttermilk
• 1 teaspoon salt
• One lemon, zested and juiced
• 1/2 vanilla bean, scraped
• 4 ounces melted butter

Directions

1. Preheat the oven to 350F.
2. If making basic pie crust, bake ahead and let get to room-temperature or place in fridge.  If using frozen pie crust, keep in the fridge until ready to use…the crust should be not be frozen or warm when adding pie filling.
3. Whisk all other ingredients together, adding buttermilk in at the very end to avoid curdling.
4. Pour the buttermilk mixture into the cold, baked pie shell and bake for 60-70 minutes, or until you get an even jiggle throughout. You want the same kind of jiggle you would see on a panna cotta. It should not be too firm, because it will continue to cook and set up as it cools.
5. Allow to cool for one hour before serving.

Source: from Lisa Donovan, pastry chef at Husk in Nashville