Reviewed: May 19, 2012

I have made this twice now. The first time I took it out 5 minutes early because the top was getting so dark. That was a mistake as it was too runny. The second time, I covered it with foil towards the end and left it in for an extra five minutes. It was still a bit runny, but not so bad. It thickened up after I put it in the fridge. Will I make this again? Maybe if I have the ingredients already, but only then. Tasted pretty good.

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Reviewer:

TRILLIUM

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Christoval, Texas, USA

Reviewed: May 9, 2012

It's taken me a long time to get around to reviewing this. I've been using this recipe for years. The only change I've ever made was to substitute real butter for margarine. This is so delicious and it's the first dessert that's gone on Thanksgiving and Christmas.

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Reviewer:

robinscott

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Reviewed: May 3, 2012

My husband called from work and requested this pie.....my first time making one and it is delicious!! He says it tastes like the one his "old aunt" used to make when he was younger! I will surely be making this one again and again! I lessened the sugar by 1/2 cup....still sweet enough for us! THANK YOU!

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Reviewer:

Paulina

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Union City, Georgia, USA

Reviewed: Apr. 2, 2012

This is a wonderful pie, and for me a go to when ever I make my buttermilk cornbread. It’s easy to prepare and is always a big hit with friends, especially those that have never heard of buttermilk pie! Thanks for sharing.

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Reviewer:

OStreetGuy

Cooking Level: Expert

Reviewed: Feb. 16, 2012

Mine did not set all the way. This could be my oven though. I also used real salted butter instead of margerine. My pie was darker than the pic, so I pulled it out about 10 min early. It was still absolutely fantastic! I made it for my boyfriend bc his favorite pie is his mom's buttermilk pie (i can't eat it - dont like it at all) but I loved this pie and so did he. And the dark top was the best part!

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Reviewer:

lemere

Reviewed: Feb. 8, 2012

This pie has a wonderful taste, but toooooo much sugar and butter.. I only ate 1 slice and trashed the rest.. I'll make this pie again for sure, but only use one cup of sugar and half stick of butter... Overall good pie!!

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Reviewer:

sweetie574

Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA

Living In: Mishawaka, Indiana, USA

Reviewed: Jan. 13, 2012

This recipe is so easy to make. I have become addictive to this pie. I love it. I cook it for an half hour at 400 degrees and then for 45 minutes at 350. I have given this recipe to some of my friends and they love it.

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Reviewer:

ivey brown

Reviewed: Dec. 13, 2011

I tried buttermilk pie several years ago and fell in love. I have tried this recipe twice and it is delicious. The problem I am having is getting the filling to set up properly. I am following the directions to a tee but have had this problem both times. The second time, I baked the pie for 15 min longer than instructed hoping that would help but it was still kinda runny even after being refrigerated for several hours. Maybe next time I will try to use two regular pie shells instead of the deep dish. I haven't given up on it...yet. Taste is still delicious.

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sweetpea

Cooking Level: Intermediate

Home Town: Griffin, Georgia, USA

Reviewed: Dec. 12, 2011

Didn't change a thing and it is the best!!

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Reviewer:

Boog

Cooking Level: Expert

Living In: Crestview, Florida, USA

Reviewed: Sep. 5, 2011

My boyfriend used this recipe and it was amazing. We had way to much filling though it filled 2 9 in deep dish pie pans. It was VERY good! We will make it again for sure!! He even liked it and he is very picky!

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