Carla Hall’s Buttermilk Eggnog Pie

Ingredients

• 1 unbaked 9-inch pie crust (chilled)
• 1.5 cup granulated sugar
• 3 tbsp all-purpose flour
• 3 large eggs (room temperature)
• 0.5 cup buttermilk (well-shaken)
• 0.5 cup unsalted butter (melted and cooled)
• 1 tsp vanilla extract
• 0.5 tsp ground nutmeg (preferably freshly grated)
• 0.25 tsp ground cinnamon
• 0.25 tsp salt

Steps

1. 1

   Preheat your oven to 350°F (175°C). Place the chilled pie crust in a 9-inch pie plate and crimp the edges as desired.

2. 2

   In a large mixing bowl, whisk together the 1.5 cups of granulated sugar and 3 tablespoons of all-purpose flour until well combined and no lumps remain.

3. 3

   Add the 3 large eggs to the sugar mixture one at a time, whisking thoroughly after each addition until the mixture is smooth.

4. 4

   Whisk in the 0.5 cup of buttermilk, 0.5 cup of melted butter, 1 teaspoon of vanilla extract, 0.5 teaspoon of nutmeg, 0.25 teaspoon of cinnamon, and 0.25 teaspoon of salt until the batter is uniform.

5. 5

   Pour the filling into the prepared pie crust.

6. 6

   Bake for 45 to 55 minutes, or until the edges are set and golden brown, but the center still has a slight jiggle when gently shaken.

7. 7

   Transfer the pie to a wire rack and allow it to cool completely at room temperature for at least 2 hours before slicing to ensure the custard sets properly.

Notes

For the best flavor, use freshly grated nutmeg. The pie can be served at room temperature or chilled. If the crust edges brown too quickly, cover them with a pie shield or aluminum foil halfway through baking.

Nutrition per serving

• dessert
• pie
• holiday
• christmas
• southern
• baking
• vegetarian