And it has not turned out so well! I managed to forget that room temperature butter doesn't like to mix well, so next time I'll melt it first. The recipe is only for one pie, but it still makes too much for one shell and too little for two. It says that it should only take an hour at 325* to fully cook, but it took 15 more mins to cook. That was very likely due to the fact that there was way too much batter in the shell. One side of the top of the shell collapsed and dissolved into the batter that spilled out. Lessons learned. I know what to do next time and I still have all the ingredients to do it. This has been both fun and irritating, but at least I don't give up! Any advice from those that have made Buttermilk pie before?