Buttermilk Pie

Tom has been talking about buttermilk pie for a couple months now.....and since he (ok really his wife) was kind enough to procure and transport some Wisconsin wine back to Tn for me, it was only fair that I try to thank him with said pie.

I think that this might be similar to chess pie (it looks like it...) that I see all over the place in the south - but I don't know for sure. Chess pie might use milk or cream rather than the buttermilk.

Anyway, we found an Emeril recipe (I know, I know) that I was able to modify (I added vanilla, cut back on the sugar **edited**and after this one - I know to cut back on the butter too...) and I think that it turned out pretty well - we'll see what Tom thinks.

Buttermilk Pie
The crust is once again my pie crust recipe, made first.

1 T flour
1 cup sugar
1 T lemon zest
4 eggs
1 cup buttermilk
1 t vanilla
1/4 cup melted butter (Emeril used 1/2 cup - it was too much, i had a butter pond on top of this pie)

Prepare the pie crust and allow dough to sit in the fridge for 20 min before beginning. Preheat the oven to 350F. Roll out the pie crust, line the baking dish with crust.

Combine the ingredients - mix the butter into the sugar and flour, then add the eggs one at a time, then the buttermilk, vanilla and lemon zest.

Pour the filling into the crust and bake at 350F for ~30 minutes, until the filling sets. Cool completely.