Buttermilk Pie

• 1 whole (9-inch) Unbaked Pie Shell
• 1/2 cups Butter, Softened
• 2 cups Sugar
• 3 Tablespoons Flour, Rounded
• 3 whole Eggs, Beaten
• 1 cup Buttermilk
• 1 teaspoon Vanilla Extract
• 1 dash Nutmeg

1. 1. Preheat oven to 350 degrees. In a mixer with a paddle attachment (if you have one-a hand mixer will work, in a pinch), cream butter and sugar together.
2. 2. Meanwhile, place pie shell in a pie plate (a deep-dish pie plate works best).
3. 3. Add flour and eggs to the butter mixture and beat well.
4. 4. Stir in buttermilk, vanilla extract, and nutmeg.
5. 5. Pour into the unbaked pie shell and bake for 45-50 minutes (it sometimes takes longer-look for center to be firm). Cool on a wire rack completely and serve.
6. Notes:
7. If the edges of the pie crust brown too quickly, wrap foil around the edges and then remove the foil 15 minutes before the pie is done.
8. If the pie is really full before baking, place the pie plate on a cookie sheet so it won't run over into your oven and create a mess!

shell, butter, sugar, flour, eggs, buttermilk, vanilla, nutmeg

Taken from tastykitchen.com/recipes/desserts/buttermilk-pie-3/ (may not work)