Buttermilk Pie with Pecan Crust
- 1 c
- all-purpose flour "spooned into cup and leveled off)
- 1/3 c
- 3 Tbsp
- 1/2 tsp
- 4 Tbsp
- cold unsalted butter, cut into bits
- 1 large
- 1-1/4 c
- 1 Tbsp
- 3 large
- 1-1/3 c
- 1 tsp
- grated lemon zest
- 1/2 tsp
- freshly grated nutmet
Line the pie shell with foil or parchment paper, leaving an overhang ... fill with weighs/dried beans to weight the crust down.
Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes until golden brown.
Remove the shell from the oven, and reduce the oven temperature to 325.
In a food processor (I used another bowl), combine the sugar and cornstarch. Pulse/mix until combined.
Add the eggs, butter, buttermilk, lemon zest, and nutmeg. Process/mix until combined.
Bake for 55 minutes-1 hour, or until the filling is set and just slightly wobbly in the center.
Let cool on a wire rack.
Serve at room temperature or chilled. Garnish with extra pecans, if you like.