hominy's buttermilk pie

okay, so don't judge from the pic. you know this blog ain't about the pics.

so jessica wanted to test this recipe for her friends' thanksgiving party.

(but i'm not a huge pie fan...)

i usually just scoop out the middle and grab a piece of chocolate to call it good.

this was tasty though.

still not my first choice for desserts, but i can't say i didn't indulge!

in fact, we made one pie on tuesday and ate it in 2 days (it makes a good breakfast...).

then, tonight we had extra buttermilk and lemon and didn't want it to go to waste,

so we whipped up another.

"we'll take it to the neighbor."

ya right. it's half-way gone.

so, if you're a pie-lover, and lemon meringue is too tart for you,

this is light and creamy with only a tint of lemon and the nutmeg adds character.

Hominy Grill's Buttermilk Pie

6 tablespoons unsalted butter, room temperature

1 cup granulated sugar

2 eggs, separated

3 tablespoons all-purpose flour

1 tablespoon fresh lemon juice

1/2 teaspoon freshly grated 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 completely incorporatoed. Add egg yolks and mix well to combine. Add flour, lemon juice, nutmeg and salt. With the mixer running, slowly add buttermilk. Mix well and set aside.

In another bowl, whip egg whites until they form soft peaks. Pour a small amount of the buttermilk mixture into the whites. Fold gently to combine. Gently fold egg white mixture into remaining buttermilk mixture until just combined.

Pour custard into baked pie shell. Bake in the middle of the oven until filling is lightly browned and barely moves when the pie is jiggled, about 45 to 50 minutes. Cool in a rack and serve warm or at room temperature. Refrigerate any leftovers.