Buttermilk Pie

This is a classic Southern recipe for buttermilk pie. Most people who haven't tasted it before will give you strange looks when you combine the words "buttermilk" and "pie". It's actually quite delicious and goes over well especially on holidays.

This recipe comes from Natalie Moore at NPR. Growing up, one of my neighborhood friends' mothers made this and Natalie's recipe comes the closest to hers (although that South Carolina touch can't be replicated). There are many variations of this recipe; it's similar to chess pie, creme brulee and a South African dish called "melktert".

I used a chocolate graham cracker crust since I couldn't find regular pie crust. After my adventure with the apple pie, I wasn't quite ready to dive back into those waters. While the graham crust made it really interesting, it was a bit sweet. I'm posting the reduced-sugar version of the filling for that reason. Also remember to let this pie cool for at least twenty or thirty minutes before serving, it gets VERY HOT!

Buttermilk Pie:

1 graham pie crust

4 eggs

1c sugar

2 tbsp flour

1/2c melted butter

1 1/2c buttermilk

1tsp vanilla extract (I tend to go heavy on this, so you can use up to 1 tbsp)

Beat the eggs with sugar. Add flour and beat well. Add buttermilk and vanilla. The filling will be liquidy, so carefully pour it into the crust and load it into the oven. Bake at 400 for the first 10 minutes and reduce to 325 for 50 more minutes.

Allow to cool, serve either slightly warm or at room temperature.