Crack the eggs into a medium bowl and beat well using a whisk or mixer.
Gradually add the sugar while continuing to beat.
Add the melted butter, salt, flour, buttermilk, and vanilla extract. Beat until smooth.
Pour the filling into the pie shell, sprinkle with nutmeg.
Bake for 50 minutes.
Reduce the oven temperature to 325°F and bake for an additional 10 minutes. The pie is done when a toothpick inserted in center comes out clean.
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Recipe Tips
Tips for Making Buttermilk Pie
Have all ingredients at room temperature. So that means to take eggs out about 30 minutes before I need to use them. Baking is better when the temperatures of the ingredients are as close as possible.I recommend purchasing commercial buttermilk for this recipe. Your results will be more consistent than making homemade buttermilk.You should store this pie in the refrigerator. Custard pies should always be stored in the refrigerator.Warm this pie before serving. This pie is best eaten while still warm.