My love of church community cook book recipes is well documented. Those plastic spine books of joy, with more casseroles and pound cakes than you can shake a stick at, bring back a lot of good memories of where I grew up. I’m sure other areas of the country have these recipe books as well, but to me, they’re as Southern as sweet tea and hush puppies. A lot of folks in my community didn’t have much more than their family recipes and and the fellowship everyone shared together. So even though the recipes aren’t gourmet or exotic, I have a lot of respect and admiration for all the memories and heritage they contain.
One such recipe that I’ve picked up from one of these books is Buttermilk Pie. It’s quintessentially Southern – very simple and very sweet. And every good Southerner probably has their own variation of this recipe – mine has the following ingredients:
- Buttermilk (of course!)
- Pie Shells (deep dish)
- 3 eggs
- 1 stick butter, melted
- 1 1/2 cup sugar
- 1/4 cup flour
- 1 tsp vanilla
- 1 cup buttermilk
- 1 deep dish pie shell, unbaked
Combine eggs, butter, sugar, flour, vanilla and buttermilk. Once all ingredients are mixed well, pour into pie shell. Bake at 350 for 45-50 minutes.