Ingredients
- 1 unbaked 9-inch pie crust, defrosted
- 3 large eggs
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup buttermilk
- 3 tablespoons bourbon or whiskey
- 1 teaspoon fresh lemon zest
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon nutmeg
Directions
- Roll out pie crust and place in a 9-inch deep dish pie pan. Crimp edges as desired and place in refrigerator until ready to bake.
- Place one rack in the lowest position of oven and one in the center. Preheat oven to 325°F. In a large bowl, beat eggs on low speed just until mixed, then add sugar, flour, and salt, mixing until incorporated. Add melted butter and mix well.
- Gently stir in buttermilk, bourbon, lemon zest, vanilla, and nutmeg. Pour into prepared pie shell.
- Bake pie at the bottom of oven for 20 minutes, then carefully transfer to center of oven to bake an additional 40 minutes, until the center is set and a thin crust forms on top. Check pie at 30 minutes into baking. If crust is browning too quickly, shield it with foil and continue cooking until finished.
- Serve warm, cool, or at room temperature. Top with whipped cream, if desired.
- Store leftover pie in a refrigerator for up to 3 days or cover tightly and freeze for up to 2 months.
Recipe developed for Imperial Sugar by Erin Clarke @WellPlated.