This buttermilk slab pie is baked on a buttery shortbread crust with a lemon and nutmeg custard filling.
I love buttermilk, but I've raved and ranted on here more than once about the large quantities it's sold in. There is a bright side, though - if I have it in the fridge then I'm forced to make even more buttermilk recipes, like this awesome Southern Buttermilk Slab Pie.
I reached out to my Facebook community for some ideas on how to use up the last few cups that were still in the fridge, and they didn't let me down. They came up with some amazing recipe ideas, but the most popular suggestion was to make a simple buttermilk pie.
I've already made this version of a similar Chess Pie, so I know how good pies can taste. But I also know that I don't like to make repeat recipes, just like how I never watch movies a second time - I'm weird like that.
Making my buttermilk slab pie
So, the only way to make a pie - without making a real pie - is to make a slab pie! Just follow the same method you would use for making a round pie. The only change is the baking pan and the time it takes to bake.
Slabs will bake faster. The result is a buttery crust topped with a nutmeg and lemon infused custard, which is easier to slice than a pie. You can just cut these into bars and serve at room temperature, dusted with powdered sugar.
I like my bars to have a thick pastry base but if you prefer a thinner version, just roll the dough out into a larger rectangle.
These will fly off the table so be warned, you might want to double the recipe!They also taste great with a dollop of vanilla ice cream on top!
This post has been updated since it's original post date in 2014.
