This Pineapple Buttermilk Pie is a Southern classic with a pineapple twist. It can be enjoyed with or without a dollop of fresh whipped cream and garnished with berries for a pretty presentation.
1 9-inch deep dish pie shell frozen or homemade
2 cups granulated sugar
¼ cup all purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
¼ teaspoon ground nutmeg
1 cup buttermilk
½ cup butter melted
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
1 8 oz can crushed pineapple well drained
Instructions
Preheat the oven to 350°F. Place pie crust on a baking sheet. Set aside.
Sift together the sugar, flour, baking soda, salt and nutmeg.
In a separate bowl using an electric mixer, beat together buttermilk, butter, eggs, vanilla and lemon extracts until smooth. Add to the sifted dry ingredients. Whip until smooth. Mix in drained pineapple by hand.
Pour evenly into the pie shell and sprinkle the top with additional nutmeg.
Bake for 1 hour to 1 hour 10 minutes. Check the edges of the pie around 40 minutes, and cover with aluminum foil or a pie crust shield, to prevent the edges from over browning.
Cool completely on a wire rack before cutting.
Serve with fruit or a dollop of whipped cream if desired. Store chilled.
Notes
If using pineapple packed in syrup, adjust the granulated sugar to 1 ¾ cup
