Recipe by SMAYO
"Very rich and very sweet. Lots of butter and sugar highlight this buttermilk custard pie. It's a great recipe; I've been using it for years."
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1 (9 inch)
unbaked pie crust
This is such a delicious pie! It's the sort of pie that you want to eat whole-- all by yourself! Very, very yummy! I found it was best the next day after being refrigerated overnight... gave the ingredients a chance to really come together.
Very greasy. I think it has too much butter. It has a good taste, but my pie crust became very soggy.
Yummy! I also found that using 1/2 sugar and 1/2 brown sugar gives it a richer flavour more like a caramel cream pie.
This is a delicious pie and it's so easy to make. I added several sliced peaches (canned) to it which I arranged on top of the filling before baking. The finished results were wonderful...it looked like a pie from the cover of a fancy food magazine. Thanks for sharing this recipe!
I thought this pie had too much butter in it. Though it tasted good, it was so fatty that I couldn't enjoy it, thinking about all the calories and fat I was ingesting. I'm no health nut either, and usually enjoy full-fat and calorie desserts.
I would try this recipe again, but cutting butter way back.
I used a 9" crust and still had too much filling. After refrigerating it all was very greasy. It left a coating in my mouth. Tasted good though.
This is a horrible version of this pie! It tastes nothing like it should.
This was my first attempt at buttermilk pie, it is the other half's favorite and I was bringing it to the in-laws for Christmas. It was super easy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 236
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