• Preheat oven to 350 degrees F. In a large bowl, whip together eggs and white sugar for 2-3 minutes or until light and fluffy. Slowly add melted butter, a little at a time, to temper the eggs. Mix for 2 minutes longer.
• Stir in heavy cream, buttermilk, and vanilla extract. Fold in the flour.

Butter Pie Crust:

• In a bowl, add flour, salt, and cubes of cold butter. With a fork or pastry cutter, cut the butter into the flour until coarse crumbs form.
• Add 1 Tablespoon of buttermilk or cold water at a time, mixing after each Tablespoon, until the pie dough comes together.
• Roll out pie crust dough into a circle. Place in a 9-inch pie plate and flute the edges. Pour creme brûlée pie batter into pie pan. Sprinkle with some sugar all over the top.
• Place in the oven and bake for 30 minutes. After 30 minutes, place a large piece of foil loosely over the top of the pie to make sure it doesn’t become too brown. Continue to bake for 15-20 minutes or until pie is a light golden brown color on the top. The pie will still jiggle slightly but will set up in the refrigerator.
• Let cool for about 15 minutes and then place in the refrigerator to chill for at least 2-3 hours.

Fresh Whipped Cream:

• In a mixing bowl, whip heavy cream until soft peaks form. Stir in powdered sugar. Add more powdered sugar to taste. Serve with creme brûlée pie.