Recipe by Carla Maenius
"It wouldn't be a holiday around our house if there was no buttermilk pie to eat."
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1 (9 inch)
deep dish pie crust
OH MY GOODNESS! I have NEVER had this pie before. It was like a combination of butterscotch and vanilla and melt in your mouth GOOD! The only thing I wasn't sure of was whether or not I should pre-bake the crust... I did not.. and it turned out SMASHING! Anytime I have leftover buttermilk from my famous pancakes, I am most certainly going to make this pie again and again! THANK YOU!
My children and I have insatiable appetites for sweets. We can eat pounds of candy, or brown sugar right out of the bag--if I were to allow it. So when I read the warnings about this pie being too sweet, I thought, "There's no such thing as too sweet!" Well, let me tell you, this is too sweet. Way too sweet. Even my children complained! If I make this again I'll use only 1 1/2 cups sugar, or less.
I reduced the sugar in this recipe to a cup and added 2/3 cup sweetened coconut flakes and 2/3 cup of chocolate chips and 4 eggs instead of 3. My family now loves this and I make it for all the potluck dinners I go to and get rave reviews and numerous requests for my recipe. I hope you enjoy!! Never be afraid to experiment!!
I made this pie for Thanksgiving and it was a hit. I followed the instructions exactly and the only change I made was a sprinkling of cinnamon and sugar on the top before baking. If you like pecan pie but find it to be too rich then I encourage you to try this one. It is very similar in flavor but not nearly as heavy and rich as pecan pie. In fact,the next time I make it I'm going to try it as a base for a pecan pie. It couldn't be easier to make and the ingredients are very inexpensive. All I had to buy was the buttermilk. And don't worry if you hate buttermilk (as I certainly do) you won't even taste it. This is a very creamy, sweet, and highly addictive pie!
Although it was great overall, I think it would be better with a little less sugar. To me, it tasted like almost pure sugar.
I saw a show on TV about a resturant that served Buttermilk pie. I never heard of it and decided that I would look up a recipe. Not only is this recipe easy its wonderful. I took the advice on some reviews and reduced the amount of sugar. My crust didn't burn and I even left it in the oven 10 minutes longer to brown the top some more. The top is crunchy and mixes well with the gooey inside. This is so good! I really didn't know what to expect, but I am pleasantly surprised. It is really sweet and has a wonderful after taste. I can't wait to take this work, I am sure everyone will love it.
This pie was very good with a rich, tangy, buttery custard that melts in your mouth. I took the recommendation of another reviewer and cut the sugar down to 1 1/2 cups, but I felt like it was still too sweet. I like to taste the flavor of the dish, not just the sugar. Next time, I'll cut the sugar down to 1 1/4 cup. Otherwise a very easy and very tasty pie.
This was the BEST pie! I had never made it before...and my family just raved over it. However, I did take the advice of one reviewer and instead of 2 cups of sugar I used 1 3/4, and I had forgotten to buy a deep dish so I divided the pies into two regular 9" shells and baked two pies. It turned out great and I have already shared the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 188
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