I was most looking forward to this final recipe on the July Sweet as Pie list. It’s a recipe for Buttermilk Pie from one of my favorite Charleston restaurants, Hominy Grill. I’d had the pie in the restaurant, but wanted to try it out for myself. Luckily, Hominy Grill publishes a small recipe book with some of its most famous dishes (you can get the recipe from the Sweet as Pie page). Here’s how this yummy dessert came together:
It all started with butter and sugar. 
Once that was creamed together, I added egg yolks and then flour, nutmeg, lemon juice, and salt. 
Next, I added the buttermilk.
In a separate bowl, I whipped the egg whites and then folded them in to the buttermilk mixture. The filling went into a baked pie shell and the pie baked for about 45 minutes until the center was set.
I covered the crust of the baked shell so it wouldn’t over-brown.
This was delicious. It’s light, fluffy, has a great subtle lemon flavor, and just the right amount of nutmeg. Phillip had two pieces the first night! We highly recommend it!
