Buttermilk Pie

While recently going through a large box of recipes I got from an estate sale a few months ago, I ran across this one for buttermilk pie. Honestly, I'm not a big pie eater. I've never had buttermilk pie and Anthony's mentioned in the past that he likes it, so I thought I'd try this one out. I can't take credit for baking this one though. Anthony made it! I'd have to say that I liked it better the next day after being refrigerated. Then again, I'm the type of person who doesn't like fresh baked sweets out of the oven. I like them after they've had time to set and completely cool. Call me crazy, but that's me.

Anyway, the pie turned out good. We did have to cook it about an extra 10 minutes (at 350°) and it was a little on the sweet side. Anthony said he needs to tweak the recipe a bit by cutting back the sugar to probably 1½ cups. This is coming from a man who LOVES sweets so take it how you will. He knows what a buttermilk pie is supposed to taste like. So, although I thought the pie was good, I trust his judgement. 

The picture of the pie came out a little dark because he took it with his phone. Sorry about that!

Here's my interpretation of the recipe:

Buttermilk Pie

2 cups sugar

3 Tablespoons flour

1 stick oleo

1 cup buttermilk

1 teaspoon vanilla

(optional) 1 small can pineapple (crushed) or coconut or chopped pecans

3 eggs

Mix together all ingredients & pour into shell. Cook 425° for 10 minutes; then 40 minutes at 350°

*Again, we baked it for an additional 10 minutes at 350° and did not use any of the optional ingredients. We also used a Pillsbury refrigerated pie crust.

I hope you enjoy and give this recipe a second chance in your kitchen too.