Buttermilk Custard Pie

Have all ingredients are at room temperature.

Mix the filling ingredients gently to avoid incorporating too much air.

Check the pie a few minutes before the end of baking time to prevent over-browning.

Let the pie cool completely before slicing for easier cutting.

Serve the pie chilled or at room temperature.

Garnish with whipped cream or a dusting of powdered sugar.

Try different crusts like graham cracker or shortbread for variety.

Remember, custard pies are delicate, so handle with care when transferring to and from the oven.

Can I use a homemade pie crust instead of refrigerated?

Yes, you can use a homemade pie crust.

What can I substitute for buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.

Is it necessary to pre-bake the pie shell?

For this recipe, you don't need to pre-bake the shell.

How do I know when the pie is done baking?

The pie is done when it's lightly browned and set around the edges but still slightly wobbly in the center.

Can I add other flavors to this pie?

Yes, you can add flavors like lemon zest, nutmeg, or cinnamon if desired.

How should I store leftover pie?

Store the pie in the refrigerator, covered, for up to 3 days.

Can I make this pie ahead of time?

Yes, you can make it a day in advance and keep it refrigerated.