BUTTERMILK PIE
Ingredients:
Nine-inch pie shell
1 cup granulated white sugar
¼ cup unsalted butter, melted
3 large eggs at room temperature
1 tsp. vanilla extract
¼ tsp salt
½ tsp ground nutmeg
Instructions:
Preheat oven to 350˚. Put rack in middle of oven.
2. In a large bowl, whisk the eggs then add the buttermilk, sugar, melted butter, vanilla and salt.
3. Pour the filling into the prepared crust. Sprinkle top with the ground nutmeg. Bake for 40-60 minutes, or until the filling is set and the top is lightly golden. (The center may still jiggle slightly.) Lightly cover the pie with foil if the pastry is browning too quickly. Allow to cool completely before slicing and serving. It is essential to allow the pie to cool evenly to prevent it from having a soggy bottom.
NOTES:
· Store the pie covered in the fridge for up to three days.
· To reheat, place slices in a preheated oven at 350˚for about 10minutes.
· To freeze, follow these steps for best results:
Allow the pie to cool completely after baking.
Wrap the pie tightly in plastic wrap or aluminum foil to prevent freezer burn.
Place the wrapped pie in a freezer-safe container or a heavy-duty freezer bag for added protection.
Label the container with the date and contents.
To thaw, transfer the pie to the refrigerator for several hours or overnight.
For quicker thawing, leave it at room temperature for about 1-2 hours.
Buttermilk pie can be frozen for up to 2-3 months for optimal quality.
The texture may change slightly after freezing but the flavor will still remain.