“Hands across the water, heads across the sky.”

Remember those words from Paul and Linda McCartney's song “Uncle Albert/Admiral Halsey?” I always thought it was “hands across the sky,” too. Whatever.

The lyrics also include a reference to butter pie: “Admiral Halsey notified me. He had to have a berth or he couldn't get to sea. I had another look and I had a cup of tea and a butter pie. Butter pie? The butter wouldn't melt, so I put it in the pie, alright!"

My mother used to make her grandmother, Nana's, butter pie during our summers in Cushing. I come across the recipe now and then, and have made it a few times, but hadn't for several years — until I decided to write this column about it. It was between that and crepes. So you can probably look forward to crepes next week.

The main reason for not succumbing to making a butter pie for the last 10 years or so is because it's s-o-o-o-o rich and fattening: Butter, eggs, milk and sugar. And pie crust. And a mound of whipped cream on top.

I've tried to be good and not make a lot of stuff like this, because I live alone, and usually end up eating the whole thing. I know I could be nice and invite someone over to share, or give some away, but as I've told you before I'm nice, but not that nice. Plus I don't make desserts often, for the very reason stated above, so when I do make something scrumptious like this I get greedy.

I'm on a never-ending, seemingly futile, crusade to get a waist that actually indents. I did notice a slight indentation this morning, but I'm heading to McDonald's to meet Renée Coombs of Underhound Railroad for an interview about the Louisiana flood dog rescues, and I'm hungry. Then I'll be making a butter pie tonight for a photo for the story.

I think the last time I made butter pie, it was for a Christmas dessert. It is an elegant, simple, totally awesome Christmas dessert.

Oh! And have I mentioned that I love manhattans? They make a totally awesome holiday drink!

So. Butter pie: 1 pie crust, 2 egg yolks, ½ cup sugar, 2 heaping tsp. flour, 1 cup whole milk, butter. Mix flour with sugar. Stir in yolks and milk. Cook over low heat, stirring constantly, till thick (like five minutes or so). Add a pinch of salt, tsp. vanilla and 3 tbsp. butter. Let cool a little and pour into cooled cooked pie crust. Because this is so rich you don't want a big, thick piece of it. For this amount of filling I use an 8" pie plate. If you us a larger crust just double the recipe. Throw on a big mound of whipped cream (homemade — duh) when filling is cool. Then make a manhattan and sit back and admire your handiwork until you can't stand it anymore and have to sample it.

I used Pillsbury pie crust, but while Googling other recipes for butter pie I came across a recipe for an 'All butter pie crust' recipe from the NY Times Cooking website. I may try that one next time. Butter pie with all butter crust. Yep.

I've probably told you I'm a purist when it comes to food almost as many times as I've told you I love manhattans. If something is really good why add stuff just for the sake of adding stuff? Like pizza — if you have a fabulous crust, a delectable aromatic sauce and some great cheese, you don't need a lot of toppings. It's pizza just the way it is.

And when you have a simple, elegant pie, like butter pie, leave it alone. You may feel the need to throw some strawberries or raspberries on top to dress it up. It might impress your guests, but please try to hold back. A generous dollop of whipped cream is all you'll need.

Having said that, when I went to Hannaford yesterday, there were some Beth's strawberries. They were, like, perfect. I got some and added slices around the rim of the pie. But just because I did doesn't mean you have to. Seriously. As my father used to say, “If all your friends jumped off a bridge, it doesn't mean you have to.”

By the way, I had a great uncle named Albert. We called him Uncle Albert. He was Nana's son. We used to torment him by saying over and over, “We're so sorry Uncle Albert, but we haven't done a bloody thing all day.”

The best thing about butter pie? It’s healthy and nonfattening.

Just kidding.

P.S. I gave a piece to Sue Mello. That left five for me. :-)

P.P.S. When I dug out my old yellowed recipe I noticed there were two arrows at the bottom pointing to the backside. They didn't look like the way I would draw arrows. I turned the recipe card over and there was a comment in Joe Williamson's handwriting. I can't tell you what it said, and anyone who knew Joe will understand why.

See ya next week.

I’m not a chef. I lay no claim to being an authority on food or cooking. I’m a good cook, and a lover of good food. And I know how to spell and put a sentence together. This column is simply meant to be fun, and hopefully inspiring. So to anyone reading this whose hackles are raised because you know more about the subject of food than I, relax. I believe you. Feel free to email me with compliments: suzithayer@boothbayregister.com.