Buttermilk Pie

I tore this recipe out of Southern Living last year, but was intimidated by it for some reason. Maybe I was still not over the failed watermelon tart I tried a few summers ago -- and that has been keeping me from attempting new pies and tarts. But, I am back in the saddle and buttermilk pie is what got me up in the stirrups. This is a great summer dessert because it is essentially a sweet base for cream and in-season tart berries. And it is really easy, perfect for Labor Day barbecues coming up this weekend.

Here's what you'll need...

Pie Crust
1-1/2 cups sugar
3 Tbsp all purpose flour
3 large eggs
1 cup buttermilk
1/2 cup margarine (melted)
1 Tbsp lemon zest
3 Tbsp lemon juice
1 tsp vanilla extract
Fresh Berries
Whipped Topping

Let's get started...

1. Preheat the oven to 350 degrees.

2. Whisk together sugar and flour.

3. Beat eggs, buttermilk, margarine, lemon zest, lemon juice, and vanilla extract together.

4. Combine dry and wet ingredients. Mix until smooth.

5. Lightly grease pie plate and lay down crust.

6. Pour filling into pie.

7. Bake for 45 minutes (shield pie crust with aluminum foil if browning quickly).

8. Cool on wire rack thoroughly before cutting.

9. Slice and serve with berries and whipped topping.

The article title on this recipe was Bake a Sweet Memory, sealing the deal that this is the best dessert for your end of summer weekend. Luckily, in our house Labor Day means we are only a few days away from celebrating our wedding anniversary. So our summers always end on a sweet note.