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Autumn Spiced Buttermilk Pie
Course Dessert, Pie
Cuisine American, Southern
Keyword autumn-spiced-buttermilk-pie, buttermilk-pie-recipes
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Chill time 4 hours hours
Total Time 5 hours hours 10 minutes minutes
Servings 8 pieces
Calories 437kcal
Author Melissa Sperka
- 1 9 inch deep dish pie crust frozen or homemade
- 1 1/2 cups granulated sugar
- 3 Tbsp all purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg plus additional for dusting the top
- 1/4 tsp baking soda
- 1 cup buttermilk [Not low fat]
- 1/2 cup salted butter melted
- 3 large eggs
- 1 tsp pure vanilla
Preheat the oven to 350°F. Place pie shell on a baking sheet. Set aside.
In a large mixing bowl use a whisk to sift together the sugar, flour, cinnamon, nutmeg and baking soda.
In a separate bowl whisk together the buttermilk, butter, eggs and vanilla. Add the wet ingredients to the dry beating until well blended.
Pour into the unbaked pie shell. If using a frozen pie shell, there's no need to thaw the pie shell first.
Sprinkle the top with additional nutmeg. Bake for 50-65 minutes or until the center is set when gently shaken.
Check the pie halfway through cooking and cover the edges if needed, to prevent over browning.
Cool on a cooling rack to room temperature.
Chill in the refrigerator for 4 hours or overnight before cutting.
Serving: 1piece | Calories: 437kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 294mg | Potassium: 102mg | Fiber: 1g | Sugar: 39g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg