Start by making sure all your ingredients are at room temperature. This helps the filling come together smoothly and bake evenly.

If you're making your own flaky pie crust or graham cracker crust, prepare it first so it’s ready for the filling.

Preheat your oven to 350°F.

In a large bowl, whisk together the brown sugar and a pinch of salt.

In a separate bowl, mix the real buttermilk, whole milk, heavy cream, whole eggs, egg whites, and lemon juice until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing with a hand mixer on low speed until the mixture is smooth. The pie filling should be silky, with just a few small lumps—that’s how you know it’s ready.

Roll out your flaky pie crust or press your graham cracker crust into a 9-inch pie dish. Make sure it fits snugly and is evenly distributed.

For a flaky crust, you might want to blind bake it for about 10 minutes. This will help prevent it from getting soggy once the filling is added.

Pour the pie filling into the prepared crust. If you're worried about spills, place the pie dish on a baking sheet first.

As an expert tip, lightly tap the pie dish on the counter to release any air bubbles trapped in the filling.

Bake the pie for 50-60 minutes, or until the top is a golden brown and the center is set but still slightly jiggly.

If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.

You’ll know your pie is done when a knife inserted into the center comes out clean, with just a few moist crumbs attached.