Buttermilk Pie with graham cracker crust
Joyce Park stashed this in Food
Stashed in: Desserts!
Buttermilk pie sounds unappetizing, but it's actually more like a very light cheesecake.
That one does look like cheesecake.
I really enjoyed the one I had with whipped cream on top.
I first had buttermilk pie at a gourmet BBQ place in San Francisco called Cedar Hill, where they serve it with a thin layer of buttermilk filling and a much thicker layer of barely-sweetened whipped cream. I believe they actually use a deep-dish pie plate, and the proportions are like 1:3. This leads to an impression of lightness and uncloying refreshment after a gigantic meal of nothing but fatty meats and fried foods.
To get something of the same effect I deployed the normal amount of pie filling into TWO graham cracker shells made according to the recipe doubled. The baking time was about 20 minutes rather than 30. Then I filled the rest of the shells with lightly-sweetened whipped cream.