Sunday, September 5, 2010

Buttermilk Pie

This recipe is near and dear to my heart!  Every year we would go to my maternal grandmother’s house for Christmas, and every year, my grandmother (and usually a few other people) would make a Buttermilk Pie.  It was my absolute most favorite dish on the dessert bar and I looked forward to it every Christmas.  To me, it’s just not Christmas without a Buttermilk Pie. 

I’ve discovered that when you tell people that your favorite pie is Buttermilk Pie, you get strange looks.  And when I stop to think about it, I realize that, yes, it sounds strange and unappetizing.  But it’s SO decadent, rich, and delicious, and everybody who has tried it has absolutely loved it!  I’ve never had flan, but people have said it is similar (at least in consistency) to flan.  It’s “custard-y.” Stephen loves it!  Plus, it’s really simple. 

1/2 cup softened butter
2 cup sugar
3 (rounded) Tablespoons flour
3 eggs, beaten
1 cup buttermilk
1 teaspoon vanilla
dash of nutmeg

Mix all ingredients together and pour into unbaked pie shell for 45-50 minutes at 350 degrees Fahrenheit!  It will be fairly thin, so be careful when transferring from countertop to oven so that it doesn’t spill. After it has cooled, store in the refrigerator.

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