Reviewed: Mar. 23, 2012

I am wondering if the amount of flour in this recipe is an error? Most of the other recipes for buttermilk pie on here call for 3 TBSP of flour. Perhaps that is why one reviewer's pie turned out soupy? Anyways . . . I made this exactly as written EXCEPT I put in 3 TBSP flour. (instead of 3 tsp). It turned out perfect!

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Reviewer:

Nancy

Reviewed: Dec. 14, 2011

I didn't really care for it. I remember living in the TN. and granny making buttermilk pie all the time. Maybe that's my problem is. I compare good O'l home recipes with a twist of something that granny left out on purpose. Thanks, it was worth a shot.

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Reviewer:

supashima

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Home Town: Marina, California, USA

Reviewed: Nov. 23, 2011

awesome pie

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Reviewer:

mama_mjane

Reviewed: Sep. 18, 2011

wonderful!

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Reviewer:

nicki1110

Reviewed: Jul. 28, 2011

This was my first attempt at making a buttermilk pie, and it actually turned out well; the only problem is that it tasted exactly like a regular egg custard pie. So while it was still good, I was a little disappointed; I was looking for something a little richer, with a little more flavor.The only change I made was reducing the sugar slightly, to just over one cup, after reading the other reviews.

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Reviewer:

STELLAB2

Reviewed: Jun. 8, 2011

a little soupy, much better served cold

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Reviewer:

cllamber

Reviewed: Apr. 14, 2011

This is a wonderful buttermilk pie recipe, almost identical to the one my family has baked for years. The only difference is the recipe (which I can't find!!!) that my family uses, cooks about 90 minutes, but for the last 30 or so minutes the temperature is reduced (maybe even turned off). I'm happy with this recipe though. Thanks for sharing.

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Reviewer:

JakesLady

Cooking Level: Expert

Home Town: Greenville, Indiana, USA

Reviewed: Feb. 10, 2011

Had leftover buttermilk from another dish I made. So I decided to give this a try, I'm so glad I did it's great. Husband and kids devoured it :)

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Reviewer:

Marcy

Cooking Level: Intermediate

Living In: Westland, Michigan, USA

Reviewed: Feb. 9, 2011

Great tasting pie. But, I put too much flour in (9 tbs) because of what other reviewers had said, and it was a bit fluffy towards the top. Being Australian, and not having tried any when we traveled through the South, I don't know what Buttermilk Pie is supposed to taste like or what its texture is supposed to look like. So, I can't say whether this is supposed to be a true buttermilk pie. Regardless, I loved it and will try again, but this time using 3 tbs and using a deeper dish (as I had way too much custard).

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