Buttermilk pie is a classic many of us have grown up having enjoyed. This is a terrific pie for when you don’t have a lot on hand, but still want to make dessert. This is a custard like pie that is good both warm out of the oven, and later chilled.

Colonia Cottage Buttermilk Pie

Yield: 8 servings.

1 9 inch pie crust — unbaked
2 eggs — beaten
1 C. white sugar
3/4 C.  butter — melted
1/4 tsp.  salt
1 Tbsp. all-purpose flour
1 C. buttermilk
2 tsp. vanilla extract
1/4 tsp. ground nutmeg

Preheat oven to 350 degrees F (175 degrees C).  Place beaten eggs in a medium bowl. Gradually beat in sugar. Stir in melted butter, salt, flour, buttermilk, and vanilla extract. Mix until smooth. Pour mixture into pastry shell, and sprinkle top of pie with nutmeg. Bake in preheated oven for 50 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake an additional 10 minutes. Pie is done when toothpick inserted in center comes out clean.