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.
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.
- 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.