USS Missouri Buttermilk Pie

By Pattywak

This recipe for this creamy, pecan-custard pie takes its name from the battleship Missouri, where it was said to be served to President Harry Truman. When the president requested the recipe, the chief steward refused, but decided to share it after retiring in 1970.

The recipe was submitted by a Columbia, Missouri, reader for a Midwest Living® pie contest. "I fix it a lot for company," says the reader. "Almost everybody asks for the recipe after they try it."

For a variation without the pecan topping, try Buttermilk Pie, from a Benton Harbor, Michigan, reader who created her pie by combining two other recipes. She flavors it with vanilla and a hint of

Ingredients

• 2 cups sugar
• 1/2 cup butter, softened
• 3 eggs
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup buttermilk or sour milk*
• 1 recipe Pastry for Single-Crust Pie (see recipe below)
• 1/2 cup chopped pecans, toasted**

Details

Servings 300
Adapted from midwestliving.com

Preparation

Step 1

In a large bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well blended.

Beat in eggs, one at a time, beating well after each addition.

Combine flour and salt. Gradually beat flour mixture into butter mixture.

Beat in buttermilk until mixture is well blended. Pour into the Pastry for Single-Crust Pie.

Sprinkle pecans over the filling in piecrust.

Bake in a 300 degree F oven for 1 hour and 15 to 20 minutes or until the buttermilk filling is set. Cool. Store pie in the refrigerator. Makes 8 servings.

In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cold water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.