Southern Pie

  I saw a link on Facebook for "The Best Southern Pie Ever" and saved it until I had time to give it a try, Yesterday I did. I have to say, it's not just the best Southern Pie but the best pie I've ever eaten.

 That said, Tom thinks it's quite sweet. While I'd agree, that's probably what I like most about it.

 From the ingredients I was expecting a custard pie. It's more a cross between that and the filling one would expect in a pecan pie. Whatever it is, it's to die for.

 Besides that wonderful filling, the top gets a little crusty and crisp and it adds a wonderful contrasting texture to what's just beneath.

 I always modify recipes and here's some notes on what I did this time. I never follow directions, usually finding everything can just be blended together in no special order and it doesn't matter. I melted the stick of butter first and then added the sugar. Other than that, pour away!

 I also did not have buttermilk but just used regular milk to which I added a little vinegar. A good buttermilk substitute is to add 1 tablespoon of vinegar per cup of whole mile. Stir the two together and let it stand for a few minutes before use. [For the 1/2 cup of buttermilk in this recipe use 1/2 tablespoon of vinegar]

 I found the pie very "giggly" when I rotated it at the halfway mark (my oven does not heat evenly) but at the 45 minute mark it tested done. It sets even more as it cools so don't overbake it.

 This recipe is a real keeper.