Buttermilk Pie

If sweet tea is the house wine of the South,

Buttermilk pie is Dixieland's dessert.

Last spring I came across this write-up in the Birmingham News about native Alabamian, Robyn Porch's adorable, home-grown business.

Always a sucker for southern recipes, I baked my first buttermilk pie (using a Pillsbury Pie Crust), and have never been the same!

This pie, which can be served piping-hot-right-out-of-the-oven, room temperature or chilled, is a showstopper. Visit Robyn's website to learn about the history of Porch Pies: http://www.porchpies.com/

I've adjusted Robyn's recipe a tad bit to make it a little less sugary + added a touch of cinammon.

The two main ingredients for buttermilk pie:

1 stick unsalted butter + 2/3 cup buttermilk.

Melt that stick of butter and whisk together with three eggs.

Stir in:
3/4 cup buttermilk,
1/2 tsp vanilla extract,
2 TBSP all-purpose flour,
1 1/2 cups sugar,
1/2 tsp. salt
1/4 tsp. cinammon

Pour into pie crust (pre-made or from scratch, your choosing).

And bake on 350 for 50 minutes.
This is one recipe, I can guarantee you'll enjoy!