Key Lime Pie is the ultimate tropical dessert that combines a zesty, tangy lime flavor with a smooth, creamy filling and a buttery graham cracker crust. This easy-to-make pie is perfect for warm weather gatherings, but it’s so irresistible, you’ll want to enjoy it all year round. With just the right balance of tart and sweet, Key Lime Pie is sure to be a hit with anyone who loves citrus desserts.

Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• ⅓ cup (65g) granulated sugar
• 6 tbsp (90g) unsalted butter, melted

For the Filling:

• 2 large egg yolks
• 1 can (14 oz / 396g) sweetened condensed milk
• ½ cup (120ml) fresh key lime juice (or regular lime juice)
• Zest of 2 limes

For the Whipped Topping:

• 1 cup (240ml) heavy whipping cream
• ¼ cup (30g) powdered sugar
• 1 tsp vanilla extract

Directions

1. Prepare the Crust:
   Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
2. Form the Crust:
   Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, or until golden and set. Remove from the oven and allow it to cool while you make the filling.
3. Make the Filling:
   In a mixing bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth and well combined.
4. Assemble the Pie:
   Pour the lime filling into the cooled crust, spreading it evenly with a spatula. Bake for 10-12 minutes, or until the filling is just set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours, or overnight, until completely chilled.
5. Make the Whipped Topping:
   In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
6. Serve:
   Once the pie is fully chilled, top it with the whipped cream and garnish with additional lime zest or lime slices if desired.
7. Enjoy:
   Slice and serve your delicious Key Lime Pie!

Notes

• Storage: Keep leftovers in the refrigerator for up to 3 days.
• Substitutions: If you can’t find key limes, regular limes will work perfectly fine. For an even simpler crust, you can use store-bought graham cracker crust.
• Make-Ahead: This pie is perfect for making ahead! Prepare it a day before and allow it to chill overnight for the best flavor and texture.

Key Lime Pie is a classic dessert with its perfect balance of creamy, tart, and sweet flavors. It’s simple to make and always a crowd favorite!

Mom’s Famous Cream Puffs are a timeless treat that combines a light, golden pastry shell with a luscious, creamy filling. These delightful puffs are perfect for any occasion, whether it’s a family gathering, a holiday dessert, or just a sweet craving. With a delicate texture and rich, vanilla custard filling, these cream puffs will become a staple in your recipe collection.

Ingredients

For the Puffs:

• 1 cup (240ml) water
• ½ cup (115g) unsalted butter
• 1 cup (125g) all-purpose flour
• ¼ tsp salt
• 4 large eggs, at room temperature

For the Filling:

• 2 cups (480ml) heavy cream
• 1 tsp vanilla extract
• ¼ cup (30g) powdered sugar

Optional Topping:

• Powdered sugar for dusting

Directions

1. Preheat and Prepare:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Pastry Dough:
   In a medium saucepan, bring the water and butter to a boil over medium heat. Once the butter has melted, remove the saucepan from the heat and stir in the flour and salt. Stir continuously until the dough pulls away from the sides of the pan and forms a ball.
3. Add the Eggs:
   Let the dough cool for about 5 minutes. One at a time, add the eggs to the dough, beating vigorously after each addition until fully incorporated. The dough should be smooth and shiny.
4. Shape the Puffs:
   Using a spoon or a piping bag, drop or pipe spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake the Puffs:
   Bake for 25-30 minutes or until the puffs are golden brown and puffed up. Do not open the oven door during baking, as this could cause them to deflate.
6. Cool the Puffs:
   Once baked, remove the puffs from the oven and allow them to cool completely on a wire rack.
7. Make the Filling:
   In a chilled mixing bowl, whip the heavy cream, vanilla extract, and powdered sugar together until stiff peaks form.
8. Fill the Puffs:
   Once the puffs are completely cool, slice them in half horizontally. Spoon or pipe the whipped cream filling into the bottom half of each puff, then place the top half back on.
9. Serve:
   Dust the cream puffs with powdered sugar just before serving for an extra touch of sweetness. Enjoy!

Notes

• Storage: Cream puffs are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days.
• Make-Ahead: You can bake the puffs ahead of time and store them in an airtight container at room temperature for up to 2 days. Fill them with cream just before serving.
• Filling Variations: Try adding a bit of cocoa powder, chocolate chips, or flavored extracts to the filling for a fun twist.

Mom’s Famous Cream Puffs are a guaranteed crowd-pleaser with their light, airy pastry and creamy filling. Simple yet elegant, they make any occasion feel special!

Molasses buns are a traditional favorite known for their rich, deep flavor and soft texture. These easy-to-make buns combine the robust sweetness of molasses with a hint of spice, creating a comforting treat perfect for breakfast, tea time, or a snack. They’re soft, slightly sweet, and pair beautifully with butter or jam.

Ingredients

For the Buns:

• 3 cups (375g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ cup (120ml) molasses
• ½ cup (120ml) buttermilk
• ⅓ cup (80ml) vegetable oil or melted butter
• ½ cup (100g) brown sugar
• 1 large egg, lightly beaten

Optional Glaze:

• 2 tbsp (30ml) molasses
• 1 tbsp (15ml) milk

Directions

1. Preheat and Prep:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix Dry Ingredients:
   In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
3. Combine Wet Ingredients:
   In a separate bowl, mix the molasses, buttermilk, vegetable oil, brown sugar, and egg until well combined.
4. Make the Dough:
   Gradually add the wet mixture to the dry ingredients, stirring just until a soft dough forms. Be careful not to overmix.
5. Shape the Buns:
   Using floured hands, scoop out portions of the dough and shape them into small, round buns. Place them evenly spaced on the prepared baking sheet.
6. Bake:
   Bake for 15-18 minutes, or until the buns are golden and firm to the touch.
7. Optional Glaze:
   If using the glaze, mix the molasses and milk together, then brush over the warm buns for added shine and flavor.
8. Cool and Serve:
   Allow the buns to cool slightly before serving. Enjoy warm or at room temperature!

Notes

• Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
• Serving Suggestions: These buns are delightful with butter, cream cheese, or a drizzle of honey.
• Substitutions: Substitute honey or maple syrup for molasses for a milder flavor. Use whole wheat flour for a heartier texture.
• Add-Ins: For a twist, mix in raisins, chopped nuts, or shredded coconut into the dough.

Easy Molasses Buns bring classic flavors to your table with minimal effort. Perfectly soft and flavorful, they’re a timeless recipe everyone will love!

Strawberry Cream Cheese Icebox Cake is a delightful no-bake dessert layered with fresh strawberries, creamy whipped filling, and graham crackers. This simple yet elegant treat is perfect for warm days, family gatherings, or when you want a make-ahead dessert that’s both impressive and effortless. The combination of sweet strawberries and tangy cream cheese creates a flavor that will have everyone coming back for seconds!

Ingredients

For the Cake:

• 2 cups (480ml) heavy whipping cream
• 8 oz (225g) cream cheese, softened
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract
• 2 lbs (900g) fresh strawberries, sliced
• 1 box (14.4 oz / 408g) graham crackers

For the Garnish (Optional):

• ½ cup (120ml) whipped cream
• Fresh strawberries, halved

Directions

1. Prepare the Cream Filling:
   In a large bowl, whip the heavy cream until soft peaks form. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined.
2. Layer the Icebox Cake:
   Spread a thin layer of the cream mixture on the bottom of a 9×13-inch (23x33cm) baking dish. Arrange a layer of graham crackers over the cream. Spread another layer of cream mixture on top, followed by a layer of sliced strawberries.
3. Repeat the Layers:
   Continue layering graham crackers, cream filling, and strawberries until all ingredients are used, finishing with a layer of cream on top.
4. Chill the Cake:
   Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the graham crackers to soften and the flavors to meld.
5. Garnish and Serve:
   Before serving, spread whipped cream over the top layer and decorate with halved strawberries if desired. Slice and enjoy!

Notes

• Storage: Keep leftovers refrigerated for up to 3 days.
• Make-Ahead Tip: This dessert tastes even better when made the day before serving.
• Substitutions: Swap graham crackers for vanilla wafers or ladyfingers for a different texture. Use blueberries or raspberries for a mixed berry variation.
• Lightened Version: Substitute low-fat cream cheese and whipped topping for a lighter option.

Strawberry Cream Cheese Icebox Cake is a no-fuss dessert that delivers maximum flavor with minimal effort. Its refreshing layers and creamy texture make it a standout choice for any occasion!

This Low-Carb Bacon Cheeseburger Casserole is a dream come true for anyone craving comfort food without the carbs. Packed with juicy ground beef, crispy bacon, creamy cheese, and a rich egg-based topping, this casserole is both satisfying and keto-friendly. Perfect for weeknight dinners or meal prep, it delivers all the flavors of a cheeseburger in a hearty, low-carb dish.

Ingredients

For the Casserole:

• 1 lb (450g) ground beef
• 6 slices of bacon, cooked and crumbled
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup (240ml) heavy cream
• 4 large eggs
• 1 tsp Dijon mustard
• 1 cup (120g) shredded cheddar cheese
• ½ tsp smoked paprika
• Salt and black pepper to taste

Optional Toppings:

• ¼ cup (60g) dill pickles, diced
• 1 cup (120g) shredded lettuce
• 2 small tomatoes, chopped

Directions

1. Cook the Bacon:
   In a skillet over medium heat, cook the bacon until crispy. Remove and crumble once cooled. Set aside.
2. Brown the Ground Beef:
   In the same skillet, cook the ground beef over medium heat until browned. Add the onion and garlic, cooking until softened. Drain excess fat and season with salt, pepper, and smoked paprika.
3. Assemble the Casserole:
   Preheat your oven to 375°F (190°C). Spread the cooked beef mixture evenly into a greased 8×8-inch (20x20cm) baking dish. Sprinkle the crumbled bacon on top.
4. Prepare the Egg Mixture:
   In a bowl, whisk together the heavy cream, eggs, Dijon mustard, and half of the shredded cheddar cheese. Pour the mixture over the beef and bacon.
5. Add the Cheese:
   Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
6. Bake:
   Bake for 25-30 minutes, or until the egg mixture is set and the cheese is golden and bubbly.
7. Serve:
   Allow the casserole to cool slightly before serving. Top with optional toppings like pickles, lettuce, and tomatoes for a complete cheeseburger experience.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: Freeze the fully baked casserole in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Substitutions: Swap ground beef with ground turkey or chicken for a lighter version. Use mozzarella or Monterey Jack instead of cheddar for a different flavor profile.
• Customization: Add mushrooms, jalapeños, or even a splash of Worcestershire sauce to enhance the flavor.

This Low-Carb Bacon Cheeseburger Casserole is the ultimate guilt-free indulgence, delivering all the deliciousness of a cheeseburger in a wholesome, low-carb format!

Crack Cake is a dreamy dessert that earns its name from its incredibly addictive flavor and moist texture. This Bundt cake combines a buttery vanilla base with hints of cinnamon and a luscious glaze that soaks into every bite. Perfect for celebrations, holidays, or a special treat, this cake is easy to make and impossible to resist!

Ingredients

For the Cake:

• 1 box (15.25 oz / 432g) yellow cake mix
• 1 box (3.4 oz / 96g) instant vanilla pudding mix
• 4 large eggs
• ½ cup (120ml) water
• ½ cup (120ml) vegetable oil
• ½ cup (120ml) white wine
• 1 tsp ground cinnamon

For the Glaze:

• ½ cup (120g) unsalted butter
• 1 cup (200g) granulated sugar
• ¼ cup (60ml) white wine
• 1 tsp vanilla extract

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
2. Prepare the Cake Batter:
   In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, water, vegetable oil, white wine, and cinnamon. Beat on medium speed until the batter is smooth and well blended.
3. Bake the Cake:
   Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
4. Make the Glaze:
   While the cake bakes, melt the butter in a small saucepan over medium heat. Stir in the granulated sugar, white wine, and vanilla extract. Cook until the sugar dissolves, stirring occasionally, then remove from heat.
5. Glaze the Cake:
   Once the cake is out of the oven, allow it to cool for about 10 minutes in the pan. Using a skewer or toothpick, poke holes all over the cake. Pour half of the glaze over the warm cake while it’s still in the pan. Let the glaze soak in for a few minutes.
6. Invert and Glaze Again:
   Carefully invert the cake onto a serving plate. Pour the remaining glaze over the top and let it drizzle down the sides.
7. Serve:
   Allow the cake to cool completely before slicing and serving. The flavor intensifies as it sits, making it even better the next day!

Notes

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
• Variations: Swap white wine with apple juice or milk for a non-alcoholic version. For an extra touch, sprinkle powdered sugar on top before serving.
• Add-ins: Stir in ½ cup (85g) of chopped pecans or chocolate chips for added texture and flavor.

Crack Cake is the ultimate crowd-pleaser, with its tender crumb and rich glaze. It’s a dessert you’ll find yourself making on repeat!

Butter Pecan Pound Cake is a rich, moist, and buttery dessert with the perfect crunch of toasted pecans. This Southern favorite is full of warm, nutty flavors, making it ideal for family gatherings, holidays, or any time you crave a sweet treat. Topped with a buttery glaze or a dusting of powdered sugar, this cake is sure to impress with its classic charm and decadent taste.

Ingredients

For the Cake:

• 1 cup (230g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 1 cup (240ml) buttermilk
• 4 large eggs
• 2 ½ cups (315g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup (120g) toasted pecans, chopped

For the Glaze (Optional):

• ½ cup (115g) unsalted butter
• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) milk
• 1 tsp vanilla extract

Directions

1. Preheat the Oven:
   Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
2. Toast the Pecans:
   Spread the chopped pecans on a baking sheet and toast in the oven for 5-7 minutes, or until fragrant. Set aside to cool.
3. Prepare the Batter:
   In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
5. Add Pecans:
   Fold in the toasted pecans gently to distribute them evenly in the batter.
6. Bake the Cake:
   Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
7. Make the Glaze (Optional):
   In a small saucepan, melt the butter over medium heat. Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cake.
8. Serve:
   Slice and serve as-is or with a dollop of whipped cream for an extra indulgence.

Notes

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
• Variations: Add a teaspoon of cinnamon or nutmeg for a spiced twist. You can also use pecan halves for a decorative topping.
• Glaze Alternatives: Swap the glaze for a caramel drizzle or serve with a scoop of butter pecan ice cream for a luxurious treat.

This Butter Pecan Pound Cake is a timeless dessert, offering a buttery richness and nutty goodness in every bite. It’s the perfect centerpiece for any dessert table!

This Cranberry Loaf is the perfect balance of sweet and tart, featuring fresh cranberries baked into a moist and tender loaf. With a hint of citrus and vanilla, it’s ideal for a cozy breakfast, afternoon snack, or a delightful holiday treat. Easy to make and absolutely delicious, this cranberry loaf will brighten any day with its vibrant flavor and beautiful color.

Ingredients

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger (optional)
• 2 large eggs
• ½ cup (120ml) vegetable oil
• ½ cup (120ml) buttermilk
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1 ½ cups (170g) fresh or frozen cranberries, coarsely chopped
• ½ cup (50g) chopped walnuts or pecans (optional)

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger (if using).
3. Combine Wet Ingredients:
   In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, and orange zest until well combined.
4. Combine Wet and Dry Ingredients:
   Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fold in Cranberries:
   Gently fold in the chopped cranberries and nuts (if using), ensuring they are evenly distributed throughout the batter.
6. Bake the Loaf:
   Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Cool and Serve:
   Let the cranberry loaf cool in the pan for about 10 minutes, then remove it from the pan and cool completely on a wire rack. Slice and serve.

Notes

• Storage: Store the cranberry loaf at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
• Freezing: To freeze, wrap the loaf tightly in plastic wrap or aluminum foil and store in a freezer bag for up to 3 months. Thaw at room temperature before serving.
• Substitutions: You can substitute the buttermilk with milk or a non-dairy alternative like almond milk. For a nut-free version, simply leave out the walnuts or pecans.
• Add-ins: For extra flavor, you can add chocolate chips or a drizzle of icing over the cooled loaf.

This Cranberry Loaf is a sweet, tangy, and satisfying treat that will leave everyone wanting more. Perfect for any occasion, it’s sure to become a favorite in your baking repertoire!

These Pumpkin Cream Cheese Swirl Muffins are the ultimate fall treat! With a moist and spiced pumpkin muffin base and a creamy, sweetened cream cheese swirl, these muffins are full of flavor and perfect for breakfast, a snack, or a special dessert. Easy to make and full of seasonal goodness, they’re a must-try for pumpkin lovers!

Ingredients

For the Pumpkin Muffins:

• 1¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 2 large eggs
• 1 cup (240g) canned pumpkin puree
• ½ cup (120ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract

For the Cream Cheese Swirl:

• 8 oz (225g) cream cheese, softened
• ⅓ cup (40g) powdered sugar
• 1 tsp vanilla extract

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Prepare the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Make the Muffin Batter:
   In a large bowl, beat the eggs, pumpkin puree, vegetable oil, sugar, and vanilla extract until smooth and combined. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
4. Prepare the Cream Cheese Filling:
   In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
5. Assemble the Muffins:
   Spoon a small amount of pumpkin muffin batter into each muffin cup, filling it about halfway. Then, add a spoonful of the cream cheese mixture on top of the batter. Add another spoonful of muffin batter on top, and swirl the cream cheese mixture into the batter using a toothpick or skewer.
6. Bake:
   Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve:
   Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Make Ahead: Muffins can be frozen for up to 3 months. Let them cool completely before wrapping individually and storing in a freezer bag.
• Substitute: For a lighter version, you can substitute the vegetable oil with unsweetened applesauce.
• Toppings: Add a sprinkle of cinnamon sugar on top before baking for an extra sweet touch!

These Pumpkin Cream Cheese Swirl Muffins are a delicious way to embrace fall with every bite. Perfect for breakfast or a cozy afternoon snack, they’re sure to be a hit with friends and family!

This Buttermilk Pie is a timeless Southern dessert that’s creamy, tangy, and sweet, with a custard-like filling and a golden, flaky crust. It’s incredibly easy to make and perfect for any occasion, from holidays to weeknight treats. A single bite of this velvety pie will have everyone asking for seconds—and the recipe!

Ingredients

For the Pie Filling:

• 1½ cups (300g) granulated sugar
• 3 tbsp all-purpose flour
• 3 large eggs
• 1 cup (240ml) buttermilk
• ½ cup (113g) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• ¼ tsp salt

For the Crust:

• 1 unbaked 9-inch pie crust, homemade or store-bought

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan and crimp the edges as desired.
2. Mix the Filling:
   In a large bowl, whisk together the sugar and flour until well combined. Add the eggs, one at a time, and whisk until smooth.
3. Add Wet Ingredients:
   Gradually stir in the buttermilk, melted butter, vanilla extract, and salt. Mix until the filling is smooth and creamy.
4. Pour into Crust:
   Pour the buttermilk filling into the prepared pie crust, spreading it evenly.
5. Bake:
   Bake the pie for 50-60 minutes, or until the filling is set and the top is lightly golden. The center should still have a slight jiggle but will firm up as it cools.
6. Cool and Serve:
   Allow the pie to cool completely on a wire rack before slicing. Serve as is or with a dollop of whipped cream.

Notes

• Storage: Store leftover pie in the refrigerator for up to 4 days. Serve chilled or at room temperature.
• Make Ahead: This pie can be baked a day in advance and stored in the refrigerator.
• Crust Options: Use a graham cracker crust for a slightly different texture and flavor.
• Flavor Additions: Add a pinch of nutmeg or lemon zest to the filling for an extra layer of flavor.

Buttermilk Pie is a crowd-pleasing classic that’s as easy to make as it is delicious. Whether for a family gathering or a casual treat, this creamy dessert never disappoints!