Lemon Buttermilk Pie

Buttermilk is a fantastic thing but what do you do with that leftover carton after it’s stretched past the sell by date and starting to approach unusable?  You make the most delicious, fattening, creamy pie around! I know, I know, people always say the same thing when I mention my favorite easy dessert: Buttermilk? In a pie?  Ew. I have converted all the naysayers into lovers of this treat.  It is a southern classic and tastes like a tangy, lemony custard pie.  Please, if you need to use up buttermilk, don’t be afraid to try this.  You won’t regret it.

(I had more I wanted to say but haven’t posted in ages.  Sometime soon I will do a different buttermilk focused recipe, with plenty more information about the ingredient than anyone ever wanted to know.)

1.5 cups of sugar
Juice of 1 lemon/Zest 1 lemon
1.5 cups buttermilk
2 tbsp flour
4 eggs
1/2 cup melted butter
1 tsp vanilla extract
Pinch of salt
1 pie crust

Preheat oven to 350F and pre-bake your prepared pie crust.  Meanwhile mix buttermilk and sugar in a bowl.  Add in the eggs one at a time, followed by the melted butter, lemon juice/zest and flour.  Whisk and pour into prepared pie crust.  Bake for 45-60 minutes; center of pie should jiggle slightly (think cheesecake) when removed.  Let cool for a few hours before cutting into the pie.