Buttermilk Pie

Boy oh boy are you in for a treat.

Remember how I said some recipes I make are so sinfully good that I just totally lose control of myself and wake up the next morning pregnant with a food baby, wondering how the heck my bra got stuck all the way up on the ceiling fan?

This pie is that good. It even sold at an auction once for $400 [allegedly]. I wasn’t there, I can’t verify. But I believe it.

Wanna know a secret?

But you have to promise not to sharesies.

Wait, scratch that.

Sharesies with everyone. Share it on Facebook, tweet it, pin it, shout it from the mountaintops. Because everyone deserves this level of pure, unadulterated culinary joy that comes with that first, perfect bite of hot-out-of-the-oven buttermilk pie.

Here’s the secret: this pie is the easiest thing to make in the whole wide world.

All you need are eight simple ingredients. I bet you already even have most of them.

1 unbaked pie crust - You could make your own, but that seems like way too much work.
3 eggs
2 cups sugar
1 cup buttermilk
¼ cup flour
1 stick butter/margarine, melted
1 tsp vanilla
¼ tsp salt
Cinnamon, to taste (and extra to sprinkle on top)

Melt the butter in the microwave using a big mixing bowl. Now here’s where it gets really complicated, so keep up, I don’t want to lose you: add all other ingredients into mixing bowl and combine.

Phew. That was exhausting.

I learned the hard way that it’s way easier to use a mixer rather than mix by hand. For some reason the flour likes to band together in little clumps in the mixture. If you are lazy and give up on the hand mixing too early [who, me?], the flour clumps become little nasty chewy bits in your pie when it’s baked.

Just trust me and use a mixer, okay? I’ll sleep better at night.

photo2Pour the mixture into your pie crust, then sprinkle some more cinnamon on top for added beautifulness. Now it’s baking time.

photo3Everyone’s oven is different, blah blah blah, and you want to be sure not to burn this one. It’s done when the middle doesn’t wiggle anymore, and the top is a lovely golden brown. My oven’s sweet spot is 43ish minutes at 350 degrees.

photo4Now go. Bake. Eat.

You don’t even have to share your pie with anyone. If sharing it can’t be avoided, I’d recommend making an extra, because people will smell its wonderful deliciousness from across the land, and how awkward would that be for them to travel a fortnight for pie just to arrive and find you’ve eaten it all?

Super awkward. Better make two.

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