A 300-degree baking temperature gives this pie a super-creamy texture. The recipe requires an unusually long baking time, however, and you should allow several hours or overnight for the pie to set up. Also, the filling is softer than most buttermilk pies when it comes out of the oven, which could fool some people into thinking they've made a mistake. Don't worry — just refrigerate the pie overnight. You'll be amazed at the difference.

3 eggs
1/2 cup margarine, melted
1 cup buttermilk
2 cups sugar
1-1/2 teaspoons flour
1-1/2 teaspoons self-rising flour
1 teaspoon vanilla
9-inch unbaked pie crust for single-crust pie

Heat oven to 300 degrees.

Beat together eggs, margarine, buttermilk, sugar, flour, self-rising flour and vanilla until eggs are thoroughly combined (mixture does not need to be beaten until it foams). Pour into pie crust.

Bake 60 to 70 minutes or until the edges appear to be gelled. (The pie may look as if it's not baking, but do not raise oven setting. The low temperature makes for a smooth texture.) The pie will puff a bit, then fall in the oven. It may seem very soft and jiggly when it comes out of the oven, but it will firm as it cools. Also, the best buttermilk pies have a bit of "ooze" so don't worry if yours doesn't make a perfect triangle even after it has set up.

Serves 6 to 8.