Reviewed: Nov. 24, 2007

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.

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Naomi

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Reviewed: Aug. 30, 2007

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!

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GLSCUMMINS

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2007

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...

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Apr. 22, 2007

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..

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vpent

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Reviewed: Apr. 7, 2007

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!

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ICTHRUU7

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Reviewed: Mar. 17, 2007

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!

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Hatchi

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Reviewed: Feb. 5, 2007

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.

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amy

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Reviewed: Jan. 14, 2007

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

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AUSTINNETWORK

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 25, 2006

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

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 30, 2006

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

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AMWALKR

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Kerrville, Texas, USA

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Reviewed: Oct. 3, 2006

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!

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Amber Pitts

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Long Beach, California, USA

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Reviewed: Jun. 10, 2006

I made this for my mom on mother's day and she really liked it. I cooked it a wee bit longer than 60 minutes. Mine didn't darken alot, possibly due to the small sprinkling of nutmeg. I may use a tad bit less butter, but I loved the buttery, sweet, slightly tangy flavor. I will definately be making this alot. Its soooooo easy :-)

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zoobyli

Cooking Level: Beginning

Living In: Radcliff, Kentucky, USA

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Reviewed: Apr. 29, 2006

This was the first buttermilk pie I've ever made - and it tasted great! I did cook it about 10 minutes longer than the recipe suggested, and there was still a small pool of clear syrup in the pie plate after I'd taken a slice. I'm not sure if there's a way to prevent that. All in all, very tasty!

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Jcbose

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Reviewed: Mar. 5, 2006

very good pie! I made this last evening and we ate half a pie. Very rich maybe too sweet but still very good. I bake mine a little longer as I saw previous raters mention. I baked it for 1 hour and ten minutes. Once it sits after baking it dries up a little more making a perfect texture.

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noemi

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Jan. 24, 2006

Used 2% buttermilk and cinnamon instead of nutmeg, but it was delicious. I did have to cook slightly longer, but that could have been my oven.

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embeau

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Carlsbad, California, USA

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Reviewed: Jan. 7, 2006

Deliciously sweet. It came out just a bit runny so I recommend another 15 minutes of baking or so. The slightly crusty top adds to the flavor...yum.

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ALWAYSMILING5

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Reviewed: Dec. 26, 2005

I cooked this for an hour and a half and it was so runny inside, when i tried to take a piece out it was like soup.

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Jade

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Acworth, Georgia, USA

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Reviewed: Dec. 4, 2005

So great! I have eaten buttermilk pie my whole life, and this one is as close to my aunt't as I have ever had! I used a regular 9-in. crust (not deep dish) and used up all the batter...so maybe all those other people were using 8-in? Well, it's REALLY good!! Thanks!

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TRACIC08

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Reviewed: Nov. 25, 2005

This was by far the best buttermilk pie recipe I have ever tried. It was delicious. Everyone loved it...my friend took it to his boss's house for a Thanksgiving party and it was a huge hit. Only change is that I recommend using deep dish pie crust like some other users had recommended. It was soooo good. I doubled it and made 2 pies and they are gone after less than 24 hours. Am making another one tonight for my Dad!

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MrsPari

Cooking Level: Expert

Living In: Auburn, Alabama, USA

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Reviewed: Sep. 18, 2005

Delicious. Very sweet pie, but really good. I'd never made a buttermilk pie and wasn't sure how it would turn out. The kids really liked it and it was amazingly easy and quick to make. Definately shake the nutmeg on top.

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