This is a variation on the Southern US specialty called buttermilk pie.  We were introduced to buttermilk pie for the first time while attending the wedding reception of friends in Virginia, and as soon as we tried it, we knew that we wanted to make it.  This also happens to be our best guess so far to copy the delicious blueberry flan made by Parks’ Blueberries.

Crust:

1 ½ cups all-purpose flour

2/3 cup packed, brown sugar

½ cup melted butter

 

Filling:

4 eggs

1 cup granulated sugar

2 Tbsp flour

½ cup melted butter

1 ½ cups buttermilk

1 tsp vanilla extract

 

Method:

Combine the crust ingredients and press into a 10-inch spring form pan prepared with cooking spray.  Press it up the sides about 1 ¼ to 1 ½ inches (3 to 4 cm).

Bake at 350 ˚F for 15 minutes and then set aside on a cooling rack.

Turn down oven to 325 ˚F.

Lightly beat the eggs and add the sugar and flour.

Add the melted butter and mix well.

Add the buttermilk and vanilla extract and mix.

Pour the filling into the crust and sprinkle a little flour on top.

Bake at 325 ˚F for 1 hour or until set.

 

Serve with raspberries or blueberries or other fruit (or lightly toasted, shredded coconut sprinkled on top).

 

–Recipe by Steve L.