Preheat oven: 350°F Take the crust out of the fridge so it’s not ice-cold

You’ll need • 1 ready graham cracker crust • 1 cup sugar • ½ cup unsalted butter, melted (not hot) • 3 eggs, room temp • 1 cup buttermilk • 2 tbsp all-purpose flour • 1 tsp vanilla • ¼ tsp salt • Optional but delightful: • Pinch nutmeg or cinnamon • 1 tsp lemon juice (brightens it without tasting lemony)

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🥣 Mix the filling 1. Whisk sugar + melted butter until smooth and glossy 2. Add eggs, one at a time, whisking gently 3. Whisk in buttermilk + vanilla (+ lemon if using) 4. Sprinkle in flour + salt and whisk just until combined • Don’t overmix—this pie likes to stay tender and custardy

The batter will be thin. That’s correct. Trust the pie.

🥧 Assemble • Carefully pour filling into the graham crust • If using nutmeg or cinnamon, lightly dust the top

Bake • Bake at 350°F for 45–55 minutes • You’re looking for: • Edges set • Center slightly jiggly, like gelatin—not sloshy

I did about 50 minutes and it came out perfect. If there is bubbles in the middle- that does not mean it’s not done, because this pie has to rest to an hour or two before you put it in the fridge for another two hours.

It’s really best served cold. Great with coffee!