That's how I felt when I first heard about buttermilk pie. It's a southern staple and very much like the custard pie that's been made in my family for ages, just with a little different texture.
I've been challenging myself to break out of the cooking box and learn some different techniques and dishes. Hence ... the buttermilk pie.
1 9-inch refrigerated pie crust, at room temperature
1 stick butter, softened
2 cups sugar
3 heaping tablespoons of flour
1 cup of buttermilk (the smallest container)
1 teaspoon of vanilla
1. Preheat the oven to 350 degrees. Spray a glass pie pan with nonstick spray and unfold pie crust into it.
2. In a large bowl, cream the butter and sugar. It will become smooth and fluffy. I usually use a large slotted spoon for this part.
3. Add the flour and eggs, mixing well.
4. Stir in the buttermilk and vanilla.
5. Pour into the pie crust. Cover the top with nutmeg.
6. Bake at 350 degrees for 75 minutes. A toothpick in the middle will come out clean.
7. Remove from the oven and allow at least an hour to cool before serving.