This is kinda a buttermilk pie because it isn’t made with buttermilk. Instead we use plain goat milk yogurt diluted with water and goat butter.
Take the pie crust out of the freezer and let thaw (about 10-15 minutes). Place on a small baking sheet.
Preheat the oven to 350 degrees F.
Melt the butter in the microwave for about 30 seconds. Set aside to cool.
In a 4-cup measuring cup or medium bowl, beat together the eggs and sugar.
In a small bowl mix together the guar gum and gluten-free flour (Bob's Red Mill all purpose blend but not the 1:1 with xanthan gum).
Mix together the water and yogurt. Add to the eggs and sugar with all the remaining ingredients. Whisk until well combined. Pour into the pie shell. Cover the crust edges.
Bake for about 50 minutes, so that the center is firm. Remove the crust cover at 45 minutes so that the crust can brown.
Remove from oven and let cool on a cooling rack until room temperature.
We like to store it in the fridge and have a cold slice! Enjoy.