I was inspired by the life-changing buttermilk pie at Micklethwait’s Craft Meats in Austin, and this is pretty close in my opinion. It’s based on a Southern Living recipe which is what I expect the Micklethwait pastry chef would be most familiar with*. Makes one 9-inch pie.
1 1/2 c sugar
3 T all-purpose flour
3 large eggs
1 c buttermilk (ideally whole buttermilk from a quality dairy such as Argyle Cheese Farmer in upstate New York)
1/2 c butter, melted
1 T lemon zest, finely chopped
3 T fresh lemon juice
1 t vanilla extract
Pie Crust (see separate recipe)
Method: Preheat oven to 350 degrees. Mix sugar into flour in a large bowl. Whisk or beat buttermilk, butter, lemon zest, lemon juice and vanilla extract into beaten eggs. Pour into sugar/flour mixture; stir to combine; pour into uncooked pastry crust. Bake for 50-60 minutes until the pie is set and the crust is nicely browned but not at all burned. Remove from oven and cool at least one hour before serving.
*Or, maybe not. I shared this recipe with Micklethwait and asked if it was based on Southern Living. The response: “Our pastry chef said he combined several recipes. (Southern Living not included.)” Anyhow, I stand by the result and expect you will be very satisfied with it.