Y’all, I am not a baker. I do okay with brownies, cookies, quick breads, quiche and the like, but I don’t normally branch out into cakes and pies. Part of the reason is that the only mixer I own is a cheap one and I can’t regulate it. Seriously, its “slow” setting for beating is other mixer’s maximum speed. Despite all this, I was craving pie one day and didn’t want to buy one. I had all the ingredients on hand for buttermilk pie, including a very handy pre-made crust. Yes, I realize how easy it is to make pie crust, but you wouldn’t want me to waste food, right?
You can find the standard buttermilk pie recipe all over the internet, but I used one from my twin sister’s mother-in-law. I’ll eat anything that Memaw makes, and was excited to try her recipe. The only thing I did differently was cook my pie for 55 minutes, then let it cool to room temperature before serving. It didn’t disappoint! Creamy, sweet and satisfying, you’ll want a cup of coffee with this pie. Refrigerate any leftovers (serves 6-8).
Myra Thompson’s Buttermilk Pie
3 eggs, beaten well
2 c. sugar
3 Tb. flour
1/2 c. melted butter
1 c. buttermilk
1 tsp. vanilla
1 unbaked pie crust
Preheat oven to 350°. Mix ingredients in order given. Pour into pie crust and bake until set, approximately 45 minutes.
