Sherpa's Wonderin's

I saw an article on Buttermilk Pie on npr last week, and had to try it. Next time I will break down and make the pie crust (or use one of the Jiffy Pie Crust Mixes in my cupboard). I overcooked it, but it was really good, and simple.


Buttermilk Pie

This pie is a traditional Southern treat -- and very sweet. The basic recipe below is from Country Cooking by the editors of Southern Living magazine (Galahad Books, 1974) and is what my mother refers to these days (the index card long gone). I've added alternate measurements for those of you who prefer a version that's not as sweet.
3 eggs (or 4 eggs for less sweet version)
1 cup sugar
2 tablespoons flour, plus a little for dusting
1/2 cup melted butter
1 cup buttermilk (or 1 1/2 cups buttermilk for less sweet version)
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
Preheat oven to 325 degrees.
Beat eggs slightly and add sugar and flour. Then add melted butter and mix well. Add buttermilk and vanilla and mix.
Dust the unbaked pie shell with a little bit of flour. Pour batter into shell, and then sprinkle a little more flour on top.
Bake at 325 degrees until the custard is set, approximately 1 hour.