One thing that most Thanksgiving meals include is pie.

I have been at some gatherings that had almost enough of that sweet treat that each person could have their very own. Pumpkin, Apple, and Coconut Cream were always on my family’s menu while growing up. There are really so many to choose from, but as of late, a new one has made its way to our table.

Not too long ago, Paul and I along with a couple our kids went down to the city (OKC) for dinner and movie night. We chose Kitchen 423 for our supper and they did not disappoint. I ordered Field Bean Soup and the Harvest Market which was made up of three of their signature side dishes. I enjoyed Crispy Cauliflower with Smoked Cheddar Fondue, Roasted Beet Salad, and Roasted Sweet Potato with Bacon, Goat Cheese, and Burnt Honey. All I can say is yum.

But it’s what we finished with—Buttermilk Pie— that was the star.

It was so good, I have made it since for a gathering of friends. It is one of the easiest pies you can make—five minutes to oven. Creamy and sweet with an edge of tart and a little crust on top that reminds you of Crème Brulee. It’s just what your mouth wants to taste. Serve with a little whipped cream for additional goodness. Perhaps this recipe might make it to your table, too.

Buttermilk Pie

Ingredients
• 3 eggs
• 1 ½ cup sugar
• ½ cup butter melted and cooled
• 3 tablespoons flour
• 1 cup of buttermilk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• Pinch of salt
• 1 9-inch deep-dish pie crust, unbaked

Instructions
1. Preheat oven to 400 degrees F.
2. Melt butter and cool.
3. In a large bowl, whisk together eggs and sugar.
4. Whisk in flour, buttermilk, lemon juice, vanilla, lemon zest, ground nutmeg, and salt.
5. Pour into pie shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 40-45 minutes.
6. Remove from oven and cool completely. Store in refrigerator.

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Cut my pie into four pieces. I don’t think I could eat eight.

Yogi Berra