The top of the filling turns out crunchy, like the caramelized crust of a creme brulee, but with a more eggy portion on the bottom much like an egg tart. TOO SWEET. The ingredients on the left is what I used today, but I put suggestions (in the parentheses) for improvements. Definitely an easy way to use leftover buttermilk.
1 C sugar (but I suggest cutting it down to 3/4 C)Preheat oven to 350 degrees.
1/4 C butter, melted
3 large eggs, lightly beaten (4 eggs to make it less sweet)
1 Tbsp flour (I'll try 2 Tbsp next time)
1/2 C buttermilk (also try 1 C buttermilk)
1 tsp vanilla extract
1 unbaked 9" pastry shell
Beat eggs slightly and add sugar and flour. Then add melted butter and mix well. Add buttermilk and vanilla and mix.
Dust the unbaked pie shell with a little bit of flour. Pour batter into shell, and then sprinkle a little more flour on top.
Bake at 350 degrees for 10 minutes and then decrease temperature to 325 and bake until the custard is set, approximately 1 hour.
Serve at room temperature. When it's straight out of the oven, the crust is soggy and soft but as it cools, I guess the shortening/crisco solidifies?
Makes 1 9" pie