Preheat oven to 350°F, and prepare a 9-inch pie plate with a homemade or store bought pie crust.
1 pie crust
In a large mixing bowl, combine granulated sugar and flour. Whisk in eggs.
1 ½ cups granulated sugar, 3 tablespoons all-purpose flour, 3 large eggs
Add the buttermilk, melted butter, lemon juice, vanilla, and nutmeg.
1 cup buttermilk, ½ cup unsalted butter, 1 tablespoon freshly squeezed lemon juice, 2 teaspoons pure vanilla extract, ¼ teaspoon ground nutmeg
Pour the batter into the pie crust, and bake for 40-45 minutes or until the top is lightly browned.
Remove the pie from the oven, and allow it to cool at room temperature for an hour before transferring to the refrigerator. Cool completely before serving.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 slice of pie when it has been cut into 8 equal sized servings. The calorie count does NOT include the whipped topping seen in the photographs. Actual calories will vary.The buttermilk pie can be stored in your fridge for up to the 3 days.