PrissyCook

 Black Friday. I’ve always heard about it, but quite honestly, I’ve never paid attention to it. My participation in Black Friday shopping was always watching people go crazy on the local news channel. I’ve never ever thought about actually leaving a kitchen full of left-overs to go shopping.

Part of my lack of participation could be that I’ve already got my tree up and presents wrapped.

This morning I’m enjoying a cup of coffee and slice of my favorite pie. It’s a recipe my Moo Moo gave me years ago and it quickly toppled over pumpkin, and pecan pies. I always fuss over my pie crusts. For whatever reason, I can’t seem to get the ridges on mine to fold evenly. I recommend a pie plate that’s pretty enough that you don’t have to do the work.

Buttermilk Pie

1 1/2 cups granulated sugar
1 tablespoon flour
1/2 tablespoon grated lemon zest
4 large eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10-inch basic pie crust shell

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings.

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