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Buttermilk Pie with Fresh Strawberries

This Southern specialty tastes like a lemony-cream custard tart. It’s perfect with the first fresh strawberries of the season. For the best flavor, buy whole nutmeg and freshly grate it. Feel free to substitute a store-bought graham cracker crust.

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This Southern specialty tastes like a lemony-cream custard tart. It’s perfect with the first fresh strawberries of the season. For the best flavor, buy whole nutmeg and freshly grate it. Feel free to substitute a store-bought graham cracker crust.

Servings
SERVING

Ingredients

  • 3 large eggs
  • 1 cup minus 2 Tbs. sugar
  • 3 Tbs. all-purpose flour
  • 1 3/4 cups low-fat buttermilk
  • 2 Tbs. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 1/8 tsp. grated or ground nutmeg
  • 1 9-inch store-bought crust
  • 2 pints strawberries, hulled and halved

Preparation

  1. Preheat oven to 350F.
  2. Whisk together eggs, sugar and flour in large bowl. Add buttermilk and butter, and whisk until combined. Stir in vanilla extract and nutmeg. Pour buttermilk mixture into crust, and bake 40 minutes, or until toothpick inserted into center comes out clean. Cool completely.
  3. Place strawberry halves in concentric circles on top of pie, with wide stem ends facing outward, and serve.

Nutrition Information

  • Serving Size Serves 10
  • Calories 289
  • Carbohydrate Content 11 g
  • Cholesterol Content 96 mg
  • Fat Content 13 g
  • Fiber Content 1 g
  • Protein Content 5 g
  • Saturated Fat Content 8 g
  • Sodium Content 70 mg
  • Sugar Content 26 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g