1 Recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.)
1/2 cup butter
1 cup sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 tsp. vanilla
Makes 8 servings.
Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes.
Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees.
In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl, beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken.
Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving.
Nutritional information per serving: 394 cal, 22 g fat (10 g sat. fat), 111 mg cholesterol, 214 mg sodium, 44 g carbohydrates, 1 g fiber, 6 g protein.