Rose M. Dailey | Houston County EC

This is a creamy, indulgent twist on a Southern classic. It combines the tangy goodness of buttermilk with the smooth, nutty flavor of peanut butter, creating a filling that’s sweet and slightly tart.

1 unbaked deep-dish pie crust (9 inches)
4 tablespoons (1/2 stick) butter
1/2 cup creamy peanut butter
1 1/4 cups sugar
3 tablespoons flour
1/8 teaspoon salt
1 cup buttermilk
4 eggs, lightly beaten

1. Preheat oven to 425 degrees. If crust is not already in a pie dish, arrange unbaked crust in pie dish.

2. In a microwave-safe bowl, melt butter and peanut butter together in the microwave on medium-high (70% power) for 15 seconds, or longer as needed to melt butter. Allow to cool 5 minutes.

3. In a large bowl, stir together sugar, flour, salt and buttermilk. Stir in eggs to blend completely. Add the cooled peanut butter mixture and stir until smooth.

4. Pour filling into pie crust. Bake 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake 25–30 minutes longer.

5. Remove from oven and allow to cool before serving.

Serves 6–8.