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.

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?

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.

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!

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.

Great recipe. I reduced the sugar, as others had suggested. Very nice texture.

This recipe was absolutely wonderful. I have made it several times according to the recipe, and I have also added 1 cup of whole pecans to it right before baking and created a delicious alternative to pecan pie without using corn syrup.

Followed recipe exactly and it was really good. I could really taste the butter flavor, might cut that back a little if you don't want a lot of butter flavor. My father loved it for his birthday and said it tasted better than the kind he got at his favorite place. This was my first Buttermilk pie, so I don't know how they're supposed to taste, but it was good!

Delicious!! took the pie crust recipe from the "all-american apple pie" recipe you can find at this site (that crust is scrumptious.... and extremely easy!!) Added an extra teaspoon of vanilla extract and reduced the amount of sugar to 1cup, even after that i thought it was too sweet, even for my sweet tooth. Also cut back on butter, what's more, i had to use margarine because i run out of butter but it still came out good. I even had to make my own buttermilk since here in Spain it's impossible to buy it (mixed 1 tablespoon lemon juice and 1 cup milk together, plus 1/2 teaspoon corntarch...). Thanks for the recipe, sure i'll be making this again...

Wow! How refreshing!! I followed this recipe to the letter 2 times & was perfect... however, I made it yesterday & found I had only 1/4 cup butter so I added 1/4 cup Philadelphia cream cheese and That was terrific also! Go figure. USE DEEP DISH pie plate..A must..

This pie is deeelish! I've made some minor adjustments. I only used 1 cup of sugar and used 5 tablespoons of butter. I also didn't use a pie crust and it turns out beautiful. I added some whipped cream and blackberries. Thanks for great recipe!

I had leftover buttermilk from an Irish soda bread for St. Patrick's Day and searched for buttermilk recipes. TGhis was my first introducation to buttermilk pie. Great recipe. I also made my first successfull pie crust and the filling fit perfectly. I followed the temp and cooking time and it was golden brown with a thin, sweet and crisp top to the pie. I did use lowfat buttermilk so I dissolved 1 tsp. of cornstarch in the buttermilk before adding it. I really want to try it with egg beaters and margarine but I'm sure it won't be the same. My husband LOVES LOVES LOVES this recipe just as it is. Thanks for sharing!

I uppped the flour in this recipe from 3 Tbls to a little more than one cup. I did this because I had made the buttermilk IV recipe and it was way too custardy and runny. I was trying to find a recipe that was more of a spongy kind of pie, from a recipe that I loved at a Utah restaurant. Anyway, upping the flour turned this cake into a recipe of its own, so maybe I will post it seperate.

This is my families favorite. It doesn't stay around long. Thanks

I liked this pie alright, though I did think it was really sweet and not as smooth and creamy as I was expecting.

this is a wonderful recipe!! I love these pies - delicious thank you for sharing.

Wow! This is like creme brulee pie! I followed directions exactly except I used a deep dish pie crust and increased cooking time to 70 min. Make sure you wrap the crust edge with foil so it doesn't burn. After you take the first piece soak up syrup in pan with a paper towel and there should be no more seeping. I found this to be spectacular after being refrigerated for a few hours. The best pie I have ever tried!