This is such a yummy pie! It is rich and light at the same time. Plus most of the ingredients (other than buttermilk) are pantry staples! If you don't get buttermilk on hand you can actually make your own. I find this to be helpful because often when a recipe calls for buttermilk you only need a cup or so and then you have all that buttermilk left over! I didn't make my own this time but here is how to do it.
1 scant cup of milk (this means almost a whole cup)
1 Tbsp white vinegar or lemon juice
Fill a 1 cup measure with the vinegar/lemon juice. Top off the cup measure with milk. Let it stand for 5 minutes and you have an easy buttermilk substitute!
Now on to the good stuff!
from the kitchen of Karen Jaeger
1/2 cup margarine
1 1/2 cup sugar
1 1/2 T flour
1/2 cup buttermilk
1 T vanilla
8" unbaked pie shell
Melt the margarine and add it to the sugar and flour. Beat for one minute by hand. Add eggs one at a time, beating each one by hand. Add buttermilk and vanilla. Bake at 350 for 10 minutes. Reduce heat to 325 and bake for 40 minutes.
When you take this out of the oven you'll want to let it set up for a little bit. If you cut into it right away it is a bit runny. Also, it has a strong vanilla flavor, which I personally love. But if you aren't a huge vanilla fan you might want to use less.
This is an easy pie to whip up! I hope you enjoy it!