Classic Buttermilk Pie
Buttermilk is thick, slightly paler than eggnog, and yes, it's tart. There is no butter in buttermilk: It's actually low-fat or non-fat milk that has been fermented by various bacteria, in a process similar to the way yogurt is made.
But it's good for so many things. It makes a gorgeous batter for frying chicken, makes homemade biscuits, rolls and cornbread tender, mashed potatoes just faintly tangy, and of course, pancakes light and fluffy.The pie should be firm with a top boldly golden, the crust a little brown.
If the pie is removed from the oven prematurely, the dessert looks like pudding spilling from a crust.