1-3/4 c sugar
1 stick butter, room temperature
3 large eggs
1/4 tsp vanilla
pinch of salt
3 TBS all-purpose flour
1 c buttermilk
1 9" pie shell, unbaked
Cream together sugar and butter.
Beat in eggs, one at a time, until smooth.
Add vanilla, salt and flour.
Beat in buttermilk until well combined.
Place pie shell on baking sheet lined with foil (to catch overflow).
Fill pie shell to top. Pour remaining into ungreased custard cup.
Bake at 300 degrees for 1 hour 10 minutes.
Let cool and set.
Store in refrigerator.
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