The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 10, 2009
I added a little cinnamon and nutmeg to the filling and it was just like my nana used to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 17, 2009
This was delicious and just what I needed. Since moving from Austin and being 8 months pregnant, I was craving the buttermilk pie from Hoover's Cooking (a Southern cooking restaurant in Austin). This tasted pretty close to their spectacular buttermilk pie but I think the key is to add a little nutmeg or cinnamon into the pie and then sprinkle more on top. If anyone knows the exact recipe from Hoover's - let me know! I did have to bake this 70 minutes like most of the reviewers said and it turned out perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 31, 2009
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 30, 2009
What a pleasant surprise! The best way I can describe this is a cross between creme brulee and custard pie. Everyone loved it!
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Cooking Level: Expert

Home Town: Chatham, New Jersey, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 4, 2009
I had never made a buttermilk pie so was delighted when this one was so easy and tasted great. Reminds me of an egg custard recipe that I've used for years. I will probably add the lemon flavoring that someone suggested when I make this again.
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Cooking Level: Intermediate

Living In: Lubbock, Texas, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 24, 2009
My kids went nuts for this recipe! I did misread the directions and used 3 tablespoons of flour instead of 3 teaspoons. When I realized my mistake I just crossed my fingers and prayed since it was already in the oven before I noticed. My oven runs hot and is touchy, it burns everything that bakes for long periods of time so I made a tinfoil tent and baked at 325 for an hour (which would be 350 in most ovens) the middle was still soupy so I jacked it up to 350 (375 for everyone else's oven) and baked it another 20 minutes. It should be a custard consistency throughout when done. I also added cinnamon, I couldn't help myself no pie from blueberry to buttermilk is complete without it in my mind. I've never seen a pie slice disappear so quickly in my house. Next time I will make baked cinnamon apple slices to top and maybe some whipped cream to garnish.
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 3, 2009
I thought this pie tasted wonderful, just needs a few tweaks. I thought it was a little too sweet, I think a cup would probably do it. I also thought it was a little too liquidy. I may add 2 TB of flour to see if it is a little thicker. I also think I will bake the pie crust first before putting in filling. Maybe that will help with the soft crust. I think the author must have forgot to add some steps, because it does not turn out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 28, 2009
This pie is spectacular. Really different texture, like a cross between custard and mousse, but absolutely delicious! My boyfriend is not a big dessert guy, but he absolutely loved this pie! Great warm or cold, especially with some fresh berries.
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Cooking Level: Beginning

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 26, 2009
This pie is absolutely delicious! I have made plenty of buttermilk pies but this one is the best. My sister, who hates everything even took half of my pie home with her! Thank you for sharing this recipe!
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Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA
Living In: Johnsburg, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 25, 2008
very good!!! i had never had buttermilk pie before and decided to try this one. everyone loved it! I did increase the flour from 3 tsp. to 2 tablespoons and it set up wonderfully! I also covered the edges of the pie crust with foil before baking to prevent it from browning too much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 22, 2008
first let me say it only cost me $10 to make 4 of these pies which i took to work for a Xmas function. i was asked to make 15 more and offered $5 a pie to do so. hello what a prfit for so little work!
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Cooking Level: Intermediate

Home Town: Horn Lake, Mississippi, USA
Living In: Tishomingo, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 23, 2008
My husband loves this pie!! It's definitely his favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 28, 2008
Great recipe. Easy and Yummy. I followed it as written and it turned out so good. I used a frozen crust and did not thaw the crust before baking the pie. After baking I let it cool then refridgerated the whole pie. We ate it the next day, almost at room temp. Was not runny. Great custard texture. Will make again, THANKS!
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Cooking Level: Intermediate

Home Town: Southaven, Mississippi, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 26, 2008
I love buttermilk pie, but we melt the butter over low-med heat then add only 1 cup sugar and flour, then gently whisk into buttermilk mixture. Create a foil tent over the prebaked crust and batter. Bake at 350 for 45-50min. It comes out perfectly. Spongey and not runny at all.
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Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 28, 2008
I shouldn't be rating this as I don't like custard type pie but the hubby said it was wonderful. I too cut the sugar and had to cook a little longer. It was an easy pie to make and I will probably add a little coconut next time.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 4, 2008
Delicious! For some reason, the crust stuck to the pan, I don't usually grease the pan for pies, but maybe this one needs it?
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 1, 2008
Turned out absolutely perfect and delicious! I made the recipe to the letter, not changing a thing, and I couldn't be more pleased. The only hard part is keeping a straight face to get your kids to try it before you break the news there's buttermilk (ewwwww) in it. Some adults, too. But once they've got a bite of it in their mouths, they're sold.
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Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA
Living In: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 29, 2008
Oops...I goofed. This is a wonderful, old-fashioned pie. I made it yesterday, and when I came back today to rate this recipe, I realized I made a mistake, but it worked well. I added 3 TABLESPOONS flour, and mixed it in after creaming the butter and sugar. Then added the remaining ingredients. My pie turned out great, very custardy, and I have had very minimal liquid run-off because of the extra flour. No floury taste or consistency, however, and I think that's because I creamed the flour into the butter/sugar mixture thoroughly before adding the eggs, vanilla, and buttermilk. I'll definitely make this again! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 10, 2008
I made this pie last night, reducing the sugar to 1 cup (unless you really, really, like overly sweet stuff, I can't imagine wanting the additional 1/2 cup--I thought it was still verging on too-sweet with only 1 cup). I was pretty happy with it, with the only hesitation being that I thought it was a little too spongy. Then, I come here to review it and I realize that it said 3 teaspoons of flour not 3 tablespoons like I put in. Oops! So maybe it would be more custard-y if I hadn't done that (and more what I was looking for). Otherwise, one of the simplest recipes, yet tastes good. I used a deep-dish crust and thought it could have used more filling. I used a buttermilk crust from the Pie and Pastry Bible. Yum! Only 5 stars because even if I had made it correctly I don't think it would have blown me away. However, people at work are going CRAZY over this pie. They are already asking me to make it again.
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Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 13, 2007
Great recipe. I reduced the sugar, as others had suggested. Very nice texture.
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