Buttermilk Nutmeg Pie
The name “Eggnog Pie” describes this perfectly, and I hemmed and hawed for a while trying to decide whether to use it. But I feared that title might unwittingly relegate it to Christmastime, and while it would be an amazing addition to a Christmas dinner, it's far too delicious to restrict it solely to that holiday. I made it for Thanksgiving and it was just what I wanted after a big turkey dinner. I could easily eat this all year long, particularly in the cooler months when nutmeg is cozy and warming.
This is basically an old-fashioned buttermilk pie, but with a couple of adjustments to ingredients and technique. There are tons of buttermilk pie recipes floating around in the electronic ether, and it would have been easy enough to go with one of those. But most of them had a LOT of nutmeg (like, a whole teaspoon), and while I love me some nutmeg, too much is easily overpowering. I consolidated the best parts of the best-sounding recipes I found and I was so happy with the result that I feel no need to monkey with it further.
I used an all-butter homemade crust in a glass pie dish for this, and it was just the right size. A store-bought crust/shell is perfectly fine also. All of the recipes I found specified that the crust did not need any prebaking, but since I rolled mine a bit thick, it probably could have benefited from a 10-minute stint at 350 before starting the filling prep. If you do prebake yours, be sure to dock it a little and line it with beans or pie weights to keep it from puffing up, and definitely cool it before adding the filling.
Buttermilk Nutmeg Pie
Ingredients
1½ c sugar
3 eggs, beaten
½ c butter (1 stick), melted and slightly cooled
1 c buttermilk
1 t vanilla extract
3 T flour
½ t nutmeg (freshly grated, please)
pinch salt
1 deep dish pie shell, unbaked (homemade or purchased)
Directions
Preheat oven to 400 F.
Whisk together the eggs and sugar until thoroughly combined.
Add the cooled melted butter and whisk to combine.
Whisk in the buttermilk and vanilla extract, then the flour , nutmeg, and salt.
Pour into pie shell.
Bake for 10 minutes at 400, then reduce the heat to 350 and bake an additional 50-60 minutes, or until the top turns a deep golden brown and a tester comes out clean.
Cool on a wire rack, cover, and store in the refrigerator. Serve at cool room temperature with some softly whipped cream.
This is basically an old-fashioned buttermilk pie, but with a couple of adjustments to ingredients and technique. There are tons of buttermilk pie recipes floating around in the electronic ether, and it would have been easy enough to go with one of those. But most of them had a LOT of nutmeg (like, a whole teaspoon), and while I love me some nutmeg, too much is easily overpowering. I consolidated the best parts of the best-sounding recipes I found and I was so happy with the result that I feel no need to monkey with it further.
I used an all-butter homemade crust in a glass pie dish for this, and it was just the right size. A store-bought crust/shell is perfectly fine also. All of the recipes I found specified that the crust did not need any prebaking, but since I rolled mine a bit thick, it probably could have benefited from a 10-minute stint at 350 before starting the filling prep. If you do prebake yours, be sure to dock it a little and line it with beans or pie weights to keep it from puffing up, and definitely cool it before adding the filling.
Buttermilk Nutmeg Pie
Ingredients
1½ c sugar
3 eggs, beaten
½ c butter (1 stick), melted and slightly cooled
1 c buttermilk
1 t vanilla extract
3 T flour
½ t nutmeg (freshly grated, please)
pinch salt
1 deep dish pie shell, unbaked (homemade or purchased)
Directions
Preheat oven to 400 F.
Whisk together the eggs and sugar until thoroughly combined.
Add the cooled melted butter and whisk to combine.
Whisk in the buttermilk and vanilla extract, then the flour , nutmeg, and salt.
Pour into pie shell.
Bake for 10 minutes at 400, then reduce the heat to 350 and bake an additional 50-60 minutes, or until the top turns a deep golden brown and a tester comes out clean.
Cool on a wire rack, cover, and store in the refrigerator. Serve at cool room temperature with some softly whipped cream.