When I think of the month of November, I immediately begin to drool, at the prospect of pie, not just pumpkin, but apple, pecan, or chess. I believe this year, buttermilk pie earns a place on the buffet of desserts. Although chess and buttermilk pies contain similar ingredients, the star here is buttermilk! The crunchy topping of the pie gives way to a tangy, rich custard filling. 
Certainly, I could never drink a glass of buttermilk (like my grandparents), but if you complained of an upset stomach or mouth ulcer, Meme took every opportunity to suggest buttermilk as a cure. Yuck!! The smell alone, and I relive all those home remedies. I do love, however, creating tasty dishes with buttermilk. Imagine light as air biscuits and pancakes, and don’t forget moist cakes, thanks to buttermilk.
I love collecting family recipes, especially the tried and true, those that remain favorites over generations. Passed down from her great grandmother (Mawmaw), my friend Haley shared this recipe for Buttermilk Pie. Sweet and buttery, it is delicious and soon to be a family favorite!
Buttermilk Pie
Ingredients
1 stick butter, softened
2 cups sugar
3 Tablespoon flour
3 eggs
1 cup buttermilk
1 9 inch unbaked pie shell
Directions
- Preheat oven to 400 degrees. Cream butter, add sugar and flour
- Add eggs, one at a time, mix well
- Add buttermilk, mix well
- Pour into unbaked pie shell
- Bake at 400 degrees for 15 minutes
- Decrease oven temperature to 325 degrees and bake for about 30 minutes or until knife blade comes out clean
* If you don’t have buttermilk on hand, add 1 tablespoon lemon juice or vinegar to a liquid measuring cup. Add milk up to the 1 cup line and allow to sit for 5 minutes.
