My Nanny, Wanda Whiteley, was an amazing cook. She was an amazing woman. Born just after the Great Depression into a poor family with several siblings, her life as a child was not easy. Because she struggled with severe asthma and was not healthy enough to walk miles to school every day she stayed home and taught herself to read and write. She was loving, supportive, funny and wonderful. I miss her very much. A few years before she died she took the time to write out several of her favorite recipes by hand into a small spiral notebook. She gave this to me for a Christmas present and I treasure it to this very day. She had terrible arthritis and it hurt her dearly to painstakingly write out each recipe. This Buttermilk Pie recipe was included and it remains a family favorite.
Nothing would have pleased my Nanny more than to know that her recipes were shared and loved. I’m so proud to post this here on our site and share it with y’all.
1 3/4 C. sugar
1 stick unsalted butter (1/2 C.) room temp.
3 large eggs
1/4 tsp. vanilla extractpinch of salt
3 T. all purpose flour
1 C. buttermilk
1 9″ pie shell, unbaked
How to make it :
Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined. Place the pie shell on a baking sheet lined with foil (catches any overflow). Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge.