Buttermilk Pie

From Baking Across America by B. Dylan Hollis. 

This is a one mixing bowl pie that is easy and delicious.

 Ingredients:

4 eggs

1 1/3 cup buttermilk (full fat, not low-fat)

1 Tablespoon vanilla extract

zest and juice of 1/2 lemon or 1 small lemon

2 Tablespoons of all-purpose flour

1/4 teaspoon salt

1/2 teaspoon grated nutmeg

1 cup sweetened, shredded coconut (optional)

1 single deep dish pie crust

1 egg beaten together with 3 Tablespoons water, for egg wash 

Sweetened whipped cream, for serving

Directions:

Preheat oven to 325.

In a large bowl, whisk together thoroughly the eggs, sugar, buttermilk, vanilla extract, lemon zest and juice, flour salt and nutmeg in this order, until well combined.

Add the coconut if desired, and let the mixture stand for 15 minutes while preparing the crust.

Roll out and fit your prepared pie crust into a deep 9-inch pie dish, or use a prepared pie crust. Brush the inside and crimped edges with the pie crust.

Pour the filling into the crust and bake for 50 to 60 minutes or until the top has lightly browned and only wobbles slightly in the center with jostled. Remove and place on a wire rack for 1 hour to cool before serving. 

Serve with whipped cream. 

Keep leftovers in the refrigerator.