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Buttermilk Silk Pie

9-inch uncooked pie crust
1 cup sugar
3 Tbl cornstarch
1 large egg
3 large egg yolks
6 Tbl unswlated butter, melted (3/4 stick)
1 1/2 cups buttermilk
1 1/2 tsp pure vanilla extract
1/4 tsp salt

Preheat the oven to 3500 F, with a rack in the lower third. Bake
the pie shell, gently pricking any air bubbles with a fork, until
it is partially baked (it will not take on much color at this
point), 8 to 10 minutes. Cool the pie shell on a wire rack; leave
the oven on. Meanwhile, in a bowl, whisk together the sugar and
cornstarch until there are no bumps.

Add the egg, egg yolks, melted butter, buttermilk, vanilla, and
salt and mix well. Pour the filling into the partially baked pie
crust Bake until the surface is a very pale golden color and the
custard is et but still slightly wobbly in the center (the mixture
will set up more as it cools; do not overbake), about 40 minutes.
Cool the pie to room temperature on a wire rack. Serve at room
temperature or slightly chilled.

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