"Pineapple Buttermilk Pie"

By RoketJSquerl

Ingredients

• dry ingredients:
• 1 9 inch deep dish pie shell frozen or homemade
• 2 cups granulated sugar
• 1/4 cup all purpose flour
• 1/4 tsp. baking soda
• 1/8 tsp. each salt and ground nutmeg
• wet ingredients:
• 1 cup buttermilk [not low fat]
• 1 stick butter, melted
• 3 large eggs
• 1 tsp. each lemon and pure vanilla extract
• 8 oz. crushed pineapple well drained

Details

Adapted from melissassouthernstylekitchen.blogspot.com

Preparation

Step 1

Preheat the oven to 350 degrees. Sift together the dry ingredients and add to the wet ingredients. Beat with a mixer until blended then stir in the crushed pineapple by hand at the end.



Pour into the pie shell and sprinkle the top with additional nutmeg. I always place my pie shell on a baking sheet, to make it easier to move in and out of the oven without spilling the filling.



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 if you have one. This will prevent the edges from over browning. Cool completely before cutting. Serve with fruit or a dollop of whipped cream if desired. Yield: 6-8 pieces




Cook's note:
If using pineapple that is packed in syrup, adjust the granulated sugar to 1 3/4 cup.