I was looking for a recipe like this to use up 2 cups of buttermilk. I wanted a simple recipe without too much butter and no need for a mixer. This pie is delicious. Hubby & son (both very picky) enjoyed it. I used a 9" frozen deep dish pie crust, and had just a little extra filling left, so I baked it separately in a small ramekin, and it was delicious, too. I also added an extra egg since I had only lowfat buttermilk, and it set up perfectly. Next time I would take it out of the oven when there is a small center of custard that still "jiggles", as it will firm up while cooling. I am also planning to try it with lemon peel and juice, and once with coconut. The flavor of the custard is wonderful. We preferred it after it had chilled it in the fridge. My first buttermilk pie experience, and I will make it regularly. Thanks for a great recipe!
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