1 1/2 cups sugar
3 tbsp. all-purpose flour (not self-rising)
2 beaten eggs
1/2 cup (1 stick) butter, melted
1 cup buttermilk
2 tsp. vanilla
1 tsp. lemon juice
1 (9-inch) unbaked pie shell (I use a Pillsbury crust)

Preheat oven to 375°F.

Mix sugar and flour, then add the beaten eggs. Next, pour in melted butter and buttermilk. Mix until smooth. Fold in lemon juice and vanilla. Pour into prepared pie shell and bake at 375°F for 50 to 60 minutes or until knife inserted in center comes out clean.

VARIATIONS:

This is delicious as is, but get creative and...

 • Stir in 1 cup chopped cranberries or 1/2 cup chopped red and green candied cherries or 1/2 cup chopped Andes mints.
 • OR add 2 teaspoons Watkins raspberry extract and when pie has cooled top with whipped topping and fresh raspberries.
 • OR decrease butter to 1/4 cup, add 1/4 cup peanut butter and use chocolate crumb pie crust (Keebler) and spread with marshmallow fluff after removing from oven.
 • OR add 2 tablespoons baking cocoa powder to flour and sugar; before serving top with whipped topping and sprinkle with crushed candy canes.

Use your imagination!

Submitted by: Binnie