Buttermilk Pie

At our office Thanksgiving luncheon last week, one of my co-workers, Stacy, brought a buttermilk pie that she had been raving about for the last year. She orders it from a guy she knew. I've never had buttermilk pie before and the way she described it made my mouth salivate in anticipation. This recipe came up from my reader a couple of weeks ago from Sing for your Supper... that I had been saving up. I planned to make it once I had a taste of Stacy's buttermilk pie. And after a year-long anticipation, I finally had a taste. It was custard-y goodness that I cannot describe. But I had to have more. Alas, there was no more leftovers. But I still had the recipe and wanted to make it as one of our desserts for tonight's Thanksgiving dinner.

The pie came out very sweet, so I topped it with whipped cream to off-set the sweetness a little bit. I'll probably make the pie with much less sugar next time. It called for 3 3/4 cup sugar. I'll probably lessen it to 2-3 cups instead. But the pie was still delicious and I received some positive feedback from the family. I'll definitely be making this again. Yum!

2 (9 inch) pie crust, unbaked

3 3/4 cups sugar

1/2 cup all purpose flour

1/2 tsp. salt

1 tsp. vanilla extract

6 eggs, beaten

2 sticks butter, melted

1 cup buttermilk

1) Preheat oven to 350 deg. F.

2) Mix flour, sugar, salt. Add eggs, butter, buttermilk and vanilla. Pour into 2 unbaked pie crust. Bake for 1 hour. (note: start checking the doneness of the pie at 50 minutes. If they're too jiggly, continue baking them for a few more minutes. If the tops begin to brown, loosely cover with foil). Cool for at least 1 hour before slicing. Top with whipped cream or powdered sugar.