Reviewed: Jan. 23, 2012

This was way to sweet. But that would've been ok, except that it was also a greasy mess. I'm not sure if my technique was lackingg, but I followed the nixing directions and once the pie started to bake all the butter rose to the top. The pie itself was curdly and not the creamy custard type I was going for. It was so greasy that even after I soaked up the butter pooling in the middle the pie itself is soaked in greas, even the crust. I wished this had worked out, but it was a total flop.

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Reviewer:

dalila

Reviewed: Jan. 22, 2012

Love the taste and texture. Next time will use deep dish crust and I also had to cook for 5 mins longer. Taste just like it did when I was a kid growing up.

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Reviewer:

Kim

Reviewed: Jan. 3, 2012

This pie is delicious. Just like my great-grandma used to make, and that's a huge compliment! My son and I gobbled it up!

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Reviewer:

happycook319

Reviewed: Nov. 23, 2011

Great! Didn't make any changes.

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Reviewer:

GLSCUMMINS

Cooking Level: Intermediate

Reviewed: Nov. 15, 2011

Easy to make, light fluffy and delicious!

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Reviewer:

CRW

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Cooking Level: Intermediate

Reviewed: Sep. 11, 2011

The best and easiest buttermilk pie I have ever made. I get lots of great feedback as well! The bake time does need to be increased by about 5 -10 minutes

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Reviewer:

mommachristin

Reviewed: Jun. 2, 2011

I love this guilty treat! Just like Thanksgiving at home.

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Reviewer:

MrsMcEvoy

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Madison, Wisconsin, USA

Reviewed: May 7, 2011

This pie was very good. It was a hit with my family. It taste old fashion like pie use to taste when grandma made it. I followed the direction as stated. You get more filling than the recipe say. I ended up with a deep dish and regular pie.

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Reviewer:

Alley

Reviewed: Apr. 29, 2011

This pie was delicious. Very sweet though, and I had to bake it for 1 1/2 hours. The oil from the butter rose to the top and I had to skim it off. Overall, it turned out great.

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Reviewer:

Giggles

Reviewed: Apr. 25, 2011

I'd eat the entire pie at once, if it didn't make me feel guilty. I cut both the butter and sugar in half and use heaping tablespoons of the flour. I used 1/4 C. sugar and 1/4 C. Splenda. This recipe is perfect for a 9-inch Pyrex pie plate, and the cooking time is as stated (45 min.) in my oven. It's one of our favorites. UPDATE 12-29-11: I made the most outstanding topping for this recipe. I needed a filler for my pie, which rattled around in a 10-inch pie pan: Whip together 1 8-oz. tub marscarpone cheese; 1 cup whipping cream; a few T. sugar; and 1/2 tsp. vanilla. Spread this topping on the cooled Chess Pie and refrigerate. I happened to have those extra ingredients in the fridge to use up after Xmas, and this equates to one rich (and deliciously decadent) pie -- only to be consumed on special occasions. The way I make it, it's not too sweet at all. Cut back on all that butter and sugar!

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