Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

This pie tastes great! At 51 cents per serving, you can afford to double the recipe and share it with friends.

Recipe by MyRecipes January 2007

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Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Combine 2 cups flour, 1 Tbsp. confectioners' sugar and 1 tsp. salt in a bowl. Cut in 2/3 cup chilled shortening with a pastry blender until mixture resembles sand and pebbles. Add 3 to 4 Tbsp. cold water; mix lightly. Pat into a disk, wrap in plastic and chill for 10 minutes.

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  • Roll out dough on a lightly floured surface; press into a 9-inch pie plate. Pierce crust with a fork in several places. Place foil over crust and fill with dried beans. Bake for 10 minutes. Remove foil and beans; bake for 10 minutes more. Remove crust and let cool. Set oven to 350°F.

  • Whisk 1 1/2 cups sugar, 3 Tbsp. flour, 2 tsp. lemon zest and 1/4 tsp. nutmeg. Add 6 large eggs; beat until combined. Whisk in 4 Tbsp. melted unsalted butter, 1 tsp. vanilla extract, 1/4 cup fresh lemon juice and 1 1/2 cups buttermilk; pour into crust.

  • Bake until filling is set but still a little jiggly in center, 25 to 35 minutes.

Nutrition Facts

535 calories; fat 26g; saturated fat 9g; protein 10g; carbohydrates 66g; fiber 1g; cholesterol 180mg; sodium 361mg.
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