Jan 2, 2012

Buttermilk Pie

If you ever happen to pass through Utah, you MUST go to Magleby's. It's a mom and pop restaurant started by an amazing dessert cook mom and a motorcycle enthusiast pop. Sounds familiar, no? It has a super home-y feel and very flavorful dishes. My two favorites are their Parmesan Crusted Breadsticks (copycat recipe coming soon) and their Buttermilk Pie. I've tried to recreate their pie many times. This recipe is the closest I've found yet. It's basically a thick custard-like pie with a hint of spice. It's best served with some crushed raspberries, fresh whipped cream, and a little mint. My husband surprised me for my 30th birthday this year by making and bringing two of these to my party at a delicious restaurant here in town.

6T unsalted butter, room temperature
1 cup sugar
2 eggs, separated
3 Tablespoons flour
1Tablespoon lemon juice
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup buttermilk - room temperature
1 baked 9 inch deep dish pie shell

Preheat oven to 350 degrees. In a medium bowl, combine butter and sugar until sugar is incorporated fully. Add egg yolks and mix well until combined. Add flour, lemon juice, nutmeg and salt. Slowly add buttermilk. Mix well and set aside.
In another bowl, whip egg whites until they form soft peaks. Pour small amount of buttermilk mixture into the whites. Fold gently until just combined.
Pour custard into baked pie shell. Bake in the middle of the oven until filling is slightly browned and barely moves when pie is jiggled - approximately 45-50 minutes.
Cool and serve warm.
Refrigerate leftovers.

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