Buttermilk Pie

This is for Tammy over at Pink Magnolia, who informs me this National Pie week...I'll take her sweet word for it! So, here is my contribution.

You know for the life of me, I can't remember where I got the recipe for Buttermilk Pie, but I am pretty sure it was when we lived in Selma, Alabama. I only make it occasionally (my boys wouldn't touch it once they heard the word "buttermilk" and the older one may have been adventurous enough to try but he heard the word "eggs". ) But I am an adventurous cook and like to bake pies, so of course I just had to bake one. Oh. So good. My Aunt Florence Merriman Sellers used to say of foods she liked that "it leaves a good farewell taste in your mouth." In other words, there is no metalic or funky taste a bit after you've eaten something. Some foods do that, you know. Buttermilk Pie. It leaves a good Farewell Taste in your mouth! And this is how you do it:

3 eggs (or 4 eggs for less sweet version)
1 cup sugar
2 tablespoons flour, plus a little for dusting
1/2 cup melted butter
1 cup buttermilk (or 1 1/2 cups buttermilk for less sweet version)
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
Preheat oven to 325 degrees.
Beat eggs slightly and add sugar and flour. Then add melted butter and mix well. Add buttermilk and vanilla and mix.
Dust the unbaked pie shell with a little bit of flour. Pour batter into shell, and then sprinkle a little more flour on top.
Bake at 325 degrees until the custard is set, approximately 1 hour.
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Now, don't forget to put the coffee on about an hour after you have removed this heavenly Custard Pie from the oven...and invite some friends. I like to play a hand or two of Canasta or even better, several games of Scrabble and then for "afters" I pull out this wonderful treat. We all gather around the table where we can hear Angelic Choirs holding the long "A" while I slice the pie into large chunks to divide among us. I never have a slice left over for the following day. It would be a sin!