How many times have you been forced to purchase a large container of buttermilk for a recipe that only requires 1/2 cup? (Why can’t they sell it in smaller quantities?) This happened to me today and it reminded me of an easy, and very tasty recipe that will use up all that buttermilk. It is a favorite with our family. Might make a nice change for the Thanksgiving feast.
1/2 cup butter, melted
1-1/2 cups white granulated sugar
3 tablespoons all purpose flour
3 large eggs, beaten
1 pinch of salt
1 teaspoon vanilla extract
1 cup buttermilk
1 deep dish pie shell
- Preheat oven to 400 F.
- Beat the butter and sugar together until light and fluffy.
- Add the eggs and beat well; then beat in the vanilla.
- Sift the dry ingredients together and add to the batter alternatively with the buttermilk, beat until smooth.
- Pour into the pie shell. Bake for 10 minutes at 400. Reduce heat to 350F and bake for another 50-60 minutes.
- Pie should turn a nice gold brown and when a knife is inserted it should come out clean.
- Pie is at its best when it is still warm.