One of the many things I love about my husband was his mother. She’s no longer with us, but she was a dear and a delight and an angel on earth.
She was also an AWESOME cook.
She was one of those aggravating cooks who cook by feel and not by recipe (the kind of cook I’ve become, she would have been proud to know) — mostly. Luckily, she had a recipe for buttermilk pie and shared it with me.
#1 Daughter and Charlie were talking about it last week and, since #1 Daughter’s birthday was coming up, I surprised her by making this pie. Seems she didn’t know Mrs. Allen had given me the recipe; now we both have it. I love that about recipes: how they pass down and spread out.
You can use a store-bought pie crust or make your own.
- 1/2 stick margarine (I use vegan margarine)
- 1 cup sugar
- 2 tsp flour
- 1/3 cup buttermilk
- 1 tsp vanilla
- 2 eggs
- pecan halves
Cream sugar, margarine, flour. Add eggs, buttermilk, vanilla. Place pecans on bottom of pie shell to cover. Add liquid. Bake at 350F for 45 minutes.
I made a regular one for #1 Daughter and a little square one for Charlie and me (yes, that’s grammatically correct; “I made one for me” SO “I made one for Charlie and me”).
We like buttermilk pie better than we like pecan pie, and we LUUUURRRRVV pecan pie!
A WRITING PROMPT FOR YOU: A character finds a recipe for a dish they used to love in the handwriting of the long-gone person who used to make it. Have a hanky handy.