Buttermilk Custard Pie

by Celia Collins

3 Eggs
2 Cups Sugar
1 Tbsp. Flour
1 Cup Buttermilk
1/2 Cup Butter
1 Teaspoon Vanilla Extract
1 Premade Graham Cracker Crust

Separate egg yolks from whites. Set whites aside. Cream butter and sugar together. Add flour and egg yolks, then add buttermilk and vanilla extract. Whip the egg whites into stiff peaks for meringue (I add a pinch of salt and teaspoon of sugar to egg whites, then beat. Can add more sugar if you wish).

Pour mixture into 8 or 9-inch pie crust, then top with meringue. Bake at 350 for 30-40 minutes.

This is one of those recipes that turns out great if you follow proportions exactly. I've made the mistake of adding a bit more this or that and having problems, so you can't get too creative. But when it turns out, it tastes just like candy. It came from the father of a friend of mine who was an Oklahoma farmer back way before the Dust Bowl days, and it's probably well over 100 years old.