Made one today, made one yesterday - both perfect. Thanks for the great recipe! - Eggs room temperature. Butter WAY softened /partially melted (it was sitting on the stove). Mixed ingredients together in proper order - cream the butter and sugar together first, etc. Followed the recipe exactly (well, i used a 'soup spoon' for the flour - 3 soup spoons of flour - ha - that's what i grabbed out of the drawer, and I didn't measure the nutmeg, I lightly sprinkled it across the top of the pie. I've made more than a few Buttermilk Pies from recipes on this site and this one is my fave. I finally determined that I prefer my Buttermilk Pie without lemon juice. Since discovering these last year, I have made at least a dozen of them, following the different recipes on this site, and not one of them has ever turned out soupy. I am FINALLY getting over my fear of discovering I have cooked an 'Egg-Soup Pie' when I open my oven door. I am not a "Pie Whisperer" - however, I do live at a pretty high altitude (5,000 ft) which causes some baking issues, but not for this kind of pie, in fact, the altitude is probably what makes this style of pie turn out perfectly every time (word to the wise).
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Made one today, made one yesterday - both perfect. Thanks for the great recipe! - Eggs room...