Buttermilk Pie

At this time of year we can often get pumpkin pied or mince meat pied to death. An unusual yet tasty alternative is a great southern dessert called Buttermilk Pie. Some people love to drink buttermilk straight. Moi? Never--but I sure love to use it in various dishes. Most people don't even realize there is buttermilk in this dessert.

Buttermilk pie is a centuries old recipe using eggs and butter which were always plentiful back then and had to be used up. If you're not big on making your own pie crust, you can use the frozen ready made. Our ancestors, however, would have used lard. You can do the same, but be sure not to tell your heart doctor. What the heck, though--it's the holiday season now. Gotta go for the gusto. For one great Buttermilk Pie like grandma used to make, you'll need:

3ea.                eggs
1 cup               granulated sugar
2 TB                all purpose flour
1 1/2 cups          buttermilk
1/3 cup             lightly salted butter, melted
1 tsp               vanilla
1/8 tsp             cinnamon

Beat the eggs in a bowl with a mixer. Set them aside for a few minutes. Preheat the oven to 425. Add the sugar to the eggs and beat until the mixture is thick and light in color. Beat in the flour, buttermilk, butter, vanilla and cinnamon. Pour into a pre-baked pie crust and bake for 30-40 minutes or until the top is golden brown. Be careful not to set your oven too hot, or the custard will separate. When done, remove from oven, place on a rack and let cool to room temperature. And as always, a creative cook is a good cook.