Sorry folks, we ate all but one piece before I could snap a picture!
I'll admit it. As a child I ran from things containing buttermilk. I just assumed they would be...well...yucky. Perhaps because I'd seen my grandad eat cornbread crumbled in buttermilk out of a glass. (And no, I have never tried it, and never will, so don't ask.) Somewhere in my teenage years all that changed when I took a bite of my Aunt Lolita's Buttermilk Pie at a family reunion. Good lord...how could anything containing buttermilk taste so good!?! It quickly became my favorite pie. And I do like pretty much all pie. It's easy. It's delicious. And I even cheat on the crust by using a ready-made Pillsbury pie crust. I've probably made hundreds of these over the years. It's just a great go-to for company. And it's also great with sliced strawberries, or blueberries, or raspberries, or lavender-infused strawberry, or blueberry, or raspberry chunky syrup drizzled over the top. Perfect colors for the 4th of July. But best of all, whenever I make this pie, like so many of the family recipes I treasure, I remember the person who first shared it with me. And that would be my sweet Aunt Lolita (Cope) Wiley. (Those of you from Leavenworth High School will remember her as Mrs.Wiley from the counselor's office.) Thanks, Aunt Lolita!
Aunt Lolita's Buttermilk Pie
1 stick of margarine, melted
2 cups sugar
1/3 cup flour
3/4 cup buttermilk
1 t vanilla
1 unbaked pie shell
Preheat the oven to 350 degrees. Mix all ingredients with a hand mixer until well blended (or simply stir until well blended, which is what I do). Pour into the unbaked pie shell. Bake 35-40 minutes. Cool before serving. Can be stored at room temperature or in the fridge.
Note: The middle might be a little jiggly, but it will set up.