Lemon Buttermilk Pie

Light and lemony custard paired with blueberry compote in a sweet graham crumb crust.

Ingredients:

1 1/2 cups graham crumbs

1/4 cup sugar

6 tbsps butter, melted

4 eggs

3/4 cup sugar

2 tbsps flour

1 1/2 cups buttermilk (or milk + 3 tsps vinegar)

1/4 cup butter, melted

zest of 1 lemon

3 tbsps lemon juice

1 tsp vanilla

Blueberry Compote:

1 cup blueberries

2 tbsps lemon juice

zest 1 lemon

2 tsps sugar

For the crust combine graham crumbs, sugar and 6 tbsps melted butter and press into a 9" pie plate. Chill in refrigerator. NOTE: If you want a deeper pie use an 8" pie plate. The cooking time my increase a little.

Beat the eggs and sugar together until light yellow and fluffy. Incorporate the flour then add the buttermilk, butter, zest, juice and vanilla. Pour into the crust.

Bake at 375°F for 20 minutes then reduce heat to 325°F and continue baking for another 20-25 minutes or until set. The center may still be a little jiggly but will be ok once cooled.

For the blueberry compote combine the ingredients in a small saucepan and simmer for 6-8 minutes. Cool.

Once the pie and compote are cooled slice the pie and serve with a heaping spoonful of blueberry compote.