Buttermilk Pie - Oh My!

I saw a picture of a buttermilk pie over at Warm Pie, Happy Home. She promised to post the recipe in the next post but that was on Feb 1st and I couldn't wait any longer. I needed a worthy desert for Sunday dinner yesterday. Well after a little thought I KNEW that buttermilk pie had to happen. So I went off on a quest for a recipe. I searched blog land and food sites gathering information. I finally put together several recipes that I found and came up with a pie to try. One thing I noticed was that this is a Southern Pie. (the South does have good pie!) The recipes I found though fell into to lines. Northern versions of this pie called for lemon for flavor which would be lovely. The Southern versions called for only Vanilla. Well the South won out, A. because my husband is a Civil War buff, and B. because I don't have any lemons. :o) I gave the pie my own twist. I figured that anything with that much butter, buttermilk and eggs should be pretty good with nutmeg. I was right!
Another thing I noticed was that most recipes called for 2 cups of sugar, I used 1 cup and it was still rather sweet, even for my sugar fiend of a husband. So I will post it as I made it but will be trying less sugar next time.

Buttermilk Pie

3 large eggs
1 cup sugar (use more like 2/3 to 3/4 cup)
2 Tbsp flour
1/2 cup melted butter
1 cup buttermilk
2 tsp vanilla
1 unbaked 9" pie crust
Nutmeg

Beat the eggs in a mixer. Mix the flour and sugar together (this keeps the flour from lumping when you add it to the eggs). Add the mix to the eggs. Mix until creamy. Add melted butter and mix well. Add the buttermilk and vanilla extract.
Pour into your pie shell.
Bake at 325 deg F for at least 1 hour to 1 hour 15 min or until the custard sets. (don't know when that sets?? I'll tell you)
When a custard is set it will still jiggle, it is a custard after all. But when it is done the center shouldn't jiggle more than the outside edges. If the center is still a little sloshy, then give it a few more minutes. It all depends of how deep your pie dish is and things like that. I baked 2 pies and one needed 15 minutes longer than the other. Go figure.

I had to fight my whole family off while this pie cooled. It is wonderful warm but even better cool.

If you look at the bottom right of that slice of pie you will notice that is a little bit slippy and could have used another 5 or so minutes but NO ONE was going to wait for that. The second pie was firmer.