First of all, this recipe is silly easy to make. I had been trying to make a buttermilk pie on and off for literally six years. I would follow the recipe strictly, but the pie would always come out too runny, no matter how long I cooked it. Finally, one of the reviewers on here pointed out that they accidentally misread the ingredients, and the pie came out great. Then another reviewer wrote that she deliberately altered the recipe in one key way to make it less runny. What I did was follow the recipe included except for three things: I used 3 tablespoons of flour instead of 3 teaspoons; I used 1.25 cups of sugar instead of 1.5 cups, and I also added maybe 0.75 tablespoons of cornstarch to the buttermilk I had, since it was 1% fat buttermilk, and I wasn't sure whether all buttermilk was supposed to be that low fat (this was also suggested by one reviewer). I ended up baking the dish for around 60 minutes or so, and the center came out perfectly no runniness at all, even after cutting out one of the pieces. Good pie, and it takes about 15 minutes to put together, especially when you use a store bought pre made crust like I did. Try it!

Reviewed On: Aug. 31, 2009

Excellent recipe. I made it four different ways for a big cocktail party I had. These were the tips I found the most helpful. (1) Use a food processor to crush everything. Very easy. (2) Chill the mixture for 0.5-1.0 hour to make it easier to form the balls. (3) Use a melon baller as suggested to form the balls. They come out much more uniform and it's REALLY easy. (4) Although I followed the original recipe, my favorite variations were (a) to use Oreos and Captain Morgan's Spiced Rum instead (my guests also agreed this was the best); and (b) I used vanilla wafers and a vanilla cognac made by the House of Grand Marnier. The cognac is called Navan, and it's incredibly smooth going down when you drink it. My wife, who generally hates hard alcohol will even drink this liquor on the rocks. Granted, it's not really much of a chocolate taste, but it's truly great, and a wonderful variation. (5) Stow the treats in a sealed contained for 4-7 days, and, before serving, put confectioners sugar in either a ziploc or a tupperware container. Merely roll the balls in the container, and place them on the dish ready to serve. This coats the balls very easily and effectively.

Reviewed On: Jan. 28, 2008

I made this recipe with 3/4 cup white sugar and around 1.25-1.33 cup milk per suggestions on the site. Used about 2/3 of a 12 ounce box of Nilla wafers and the topping was as thick as the souffle. This was very sweet, the topping overpowered the squash souffle. Even the souffle without the topping was very sweet. I think maybe making it in a 8X8 pan instead of 9X13 would make the souffle a little thicker and more appealing (in the 9X13 pan, the souffle was pretty thin). That being said, I think, with a little tweaking, this could really be very good.

Reviewed On: Sep. 10, 2002