BUTTERMILK SLAB PIE

Easy Southern Buttermilk Slab Pie

A great alternative to regular pie. This buttermilk slab pie is baked on a buttery shortbread crust with a lemon and nutmeg custard filling.

Ingredients

• 2 cups all purpose flour

• 1/2 cup powdered sugar

• 1 cup room temp butter

• 3 large eggs

• 1 1/2 tsp cornstarch

• 1 cup sugar

• 1 1/2 cups buttermilk

• 8 tbsp unsalted butter melted

• 2 tsp lemon zest

• 1 tbsp lemon juice

• 1/2 tsp ground nutmeg

Preheat the oven to 350 degrees F. Lightly butter and line with parchment paper a 13 x 9 x 2 inch baking pan and set aside.
In a large bowl, combine the flour and the powdered sugar. Gradually add the 1 cup butter and using your fingertips, rub the butter through the flour mix until it comes together to form a ball.

Place the dough into the prepared pan and press it down and out towards the edges of the pan keeping it as level as possible.
Place the pan into the fridge for 15 minutes to rest.
Place the pastry in the oven and bake for about 20 minutes and slightly golden in color.

In a large bowl beat the eggs, cornstarch and sugar until well mixed.
Beat in the buttermilk and melted butter alternately followed by the lemon juice, zest, nutmeg and salt.

Pour the filling into the pan and place into the oven.

Bake for about 35 minutes and the top is crusted and puffy. It will still be jiggly but will firm up as it cools. It may take longer depending on the thickness of your base.
Let cool before attempting to slice into squares. Serve dusted with powdered sugar.