PORT HUDSON BUTTERMILK PIE

Prep Time: 1½ Hours
Yields: 8–10 Servings

Comment:
Port Hudson is the site of one of the Civil War’s most famous battles. This pie is said to have been served during the Civil War period. Buttermilk was once a by-product of the churning of milk or cream to make butter. Today, this sour-flavored milk is used as a main ingredient in salad dressings, soups and desserts.

Ingredients:
½ cup buttermilk
¾ cup sugar
¼ cup flour
½ cup melted butter
3 eggs
2 tbsps lemon juice
1 tbsp pure vanilla extract
pinch of salt
pinch of cinnamon
pinch of nutmeg
¼ cup dark raisins
1 (9-inch) unbaked pie shell

Method:
Preheat oven to 350°F. In a large mixing bowl, combine buttermilk, sugar, flour and butter. Whisk until all lumps are removed and batter is completely smooth. Whisk in eggs, lemon juice and vanilla. Season with salt, cinnamon and nutmeg then fold in raisins. When blended, pour batter into pie shell and bake 1 hour or until light brown and a light crust has formed on top. Allow to cool prior to serving.