1 9″ pie shell

1/2 c (1 stick) butter, softened

1 c fresh buttermilk

3 lg eggs

1 1/2 c sugar

1 tbs flour

1 tsp ground nutmeg

In a lg bowl, beat together the butter, buttermilk, eggs, sugar, and flour with a whisk. Pour the filling into the unbaked piecrust. Sprinkle the top with the nutmeg. Bake until the pie turns a golden brown color and a butter knife inserted in the center comes out clean, about 35 minutes. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

makes one 9″ pie