Can I tell you one of my food pet peeves? I don’t understand why buttermilk comes in quart containers… why Why WHY??? I’ve never seen a recipe that uses more than a cup of buttermilk at a time, and yet I’m forced to buy four times that amount. It makes me crazy and I hate the idea of wasting food. So I’m constantly on the lookout for ways to use up that buttermilk before it goes bad (especially in these COVID-19 times). Buttermilk Pie is one such way. It is the magical kind of pie that is so simple to make (you don’t even need to cook the crust separately), that you don’t even mind when it inevitably gets gobbled up all in one sitting.

Guessipe

• 1 cup sugar
• 1 stick butter, softened
• 3 eggs
• 1 cup buttermilk
• 3 TBSP flour
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 tsp vanilla
• 1 pie crust

Beat the sugar and butter together, then beat in the eggs. Add the buttermilk, flour, salt, cinnamon, and vanilla, and beat until smooth.

Pour into the uncooked pie crust (you can make your own if you’re feeling ambitious, but it’s totally ok to use store-bought and feel totally good about yourself).

Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake another 55 minutes.

This pie is so good warm out of the oven that I’ve regularly had to fend people off of it, trying mostly unsuccessfully to warn them that they need to let it cool a little so they don’t burn the crap out of their mouths.