I am making a buttermilk pie. It is baking now. I had it for the first time a few weeks ago, at a restaurant, it is sweet but light and it gets a golden crunchy/sugary layer on top. The recipe came from England to the South, it uses basic ingredients anyone would have on hand back then. Those are the kind of recipes I like to make, that have a history or story behind them and that have stood the test of time.