The Best Nearly Vegan Buttermilk Pie You've. Ever. Tasted.

My daughter Lauren's friend made this pie for Lauren's birthday this year.  It is tangy and sweet and delicious.  It was originally a vegan recipe, but I "un-veganized" it to take advantage of real buttermilk and real butter. The only adaptation I had to make for high altitude cooking was an extended baking time. Next time, I will probably raise the baking temperature to see if that moves the cooking time along.

The original recipe came from the blog Voraciouseats.com which became VeganNoMore.com.  Sadly, both sites are now gone and there is no link to direct you to or name I can give credit to.  If anyone knows the name of the recipe originator, I would love to give credit where credit is due, and to send her my heartfelt thanks!

This is as close to my beloved Buttermilk Pie recipe as I have come since giving up eggs. Enjoy!

1 box of Silken Tofu, extra firm

¼ cup softened butter (can substitute vegan butter)

¾ cup buttermilk (can substitute ¾ c coconut milk + 4 tsp apple cider vinegar, mix and let curdle)

1 tsp vanilla

5 Tbsp flour

1½ cups sugar

pinch of salt

1 unbaked pie shell

In blender or food processor combine the tofu, butter and vanilla. Blend until completely smooth with no lumps or grittiness.

Add the buttermilk and the flour and blend again until completely smooth.

Add the sugar and a pinch of salt and blend completely together. A little grittiness from the sugar is OK.

Pour into the pie shell and bake at 325° for 1 hour. Check at 45 minutes to make sure that it isn't getting too brown on top. It should be a pretty caramelized color when done. (For high altitudes, try either baking longer or increasing oven temperature to 350° to get the nice caramel color on top.)

When you remove it from the oven, it will be jiggly in the center, but don't worry. Let it cool, then put in the fridge overnight.

Yum, Yum, eat 'em up!