2tablespoonswhiskeysuch as bourbon, or rum, or additional 1 1/2 teaspoons pure vanilla extract
1teaspoonlemon zest(from about 1 small lemon)
1tablespoonfreshly squeezed lemon juice
2teaspoonspure vanilla extract
1/8teaspoonnutmegfreshly grated if possible
Homemade whipped creamoptional, for serving
Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edge almost even with the edge of the pan. Fold the edges under and crimp with your fingers or a fork. Refrigerate until you are ready to bake.
Position one rack in the center of the oven and one in the lower third. Preheat to 325 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs on low speed just until mixed. Add the sugar, flour, and salt. Mix again on low speed, just until the ingredients are evenly incorporated.
Add the melted butter and mix once more.
Add the buttermilk, whiskey, lemon zest, lemon juice, vanilla extract, and nutmeg. Gently stir until combined.
Remove the pie crust from the refrigerator. Slowly pour in the filling. Pour into prepared pie shell. Gently place the pie dish on a rimmed baking sheet.
Carefully place the pie on its baking sheet onto the bottom third rack. Bake for 20 minutes.
Slowly and gently transfer the baking sheet with the pie to the oven's center rack. Continue baking for 40 more minutes. You will know the pie is done when the center is set and a thin, crackly crust forms on top. Check the pie a few times as it bakes to make sure the crust isn't browning too fast. If the crust starts to become darker than you'd like, use a pie shield or strips of aluminum foil to cover and protect it. Continue baking as directed.
Transfer the pie to a wire rack to cool. You can serve it warm, chilled, or at room temperature. Top with lots of whipped cream and enjoy!
TO STORE: Cover leftover buttermilk pie and place in the refrigerator for up to 3 days.
TO REHEAT: If you enjoy buttermilk pie warm, you may gently reheat it in the oven at 325 degrees F until warmed through.
TO FREEZE: Cover the pie very tightly and store it in a freezer for up to 2 months.