Reviewed: Nov. 11, 2009

I love the custard quality of it and the flavor is the best.

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Bobbie McGowan

Home Town: Honolulu, Hawaii, USA

Living In: Alamogordo, New Mexico, USA

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Reviewed: Sep. 8, 2009

Very surprizing! Nice texture, I might try slightly less sugar next time, was very sweet. I did substitue cinnamon for the nutmeg.

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: Sep. 4, 2009

Formed a nice chewy top layer, creamy inside. Very mild flavor. Remotely reminded me a bit of a lemon square- with not enough of the lemon in it.

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babehunn

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 31, 2009

Very easy to make and my family just loved it...great recipe and quick to make for dinner

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morganrai

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Reviewed: Jun. 5, 2009

This was really easy to make. I only use a 1c. of sugar and it was just right. This was my first time making a buttermilk pie and tasting a buttermilk pie. I give it a 5 stars!! Very yummy!!

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Grvqn

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: May 7, 2009

Excellent (and super easy) pie! Kind of a cross between a pumpkin pie and a blondie. I used half white sugar and half dark brown sugar to give it a more carmelized flavor.

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Jaxson13

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: New Prague, Minnesota, USA

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Reviewed: Apr. 13, 2009

This one is GREAT!! Everyone wants me to make it again and again. Be sure to use good lemon juice. It makes it perfect!

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coxm505

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Reviewed: Apr. 11, 2009

Me and my wife made a 12" pie and it was good, everyone loved it. I added some cinnamin to it. Then we made a 9" pie without cinnamon, with cinnamin was a little better I though.

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rod

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Reviewed: Jan. 30, 2009

I love this pie, it always comes out so perfectly! The only thing I do differently is add Splenda instead of sugar, since there are two diabetics in the family. It's a delicious, sugar-free pie we all love.

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LadyNessy

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Reviewed: Jan. 28, 2009

I used four eggs because they were a little small. I up the sugar to two cups because we like things sweet. It was soooo good. Mom's 92 she said it was the best she has ever ate.

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kay

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 21, 2008

I guess buttermilk pie is too sweet for me. Couldn't eat it.

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pjolecystokinin

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Reviewed: Nov. 26, 2008

this was a really good pie. i was out of nutmeg so i just used pumpkin pie spice and it was actually really good. i think it would also be good cinnamon.

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bettyb

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

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Reviewed: Jun. 23, 2008

Good recipe, thanks for sharing it with us. I needed to use up some buttermilk (why don't they sell it in pints?) and this did the trick. Even if the recipe was bad (which is wasn't) I would love it...who doesn't like Buttermilk Pie?

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OStreetGuy

Cooking Level: Expert

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Reviewed: Jun. 3, 2008

I made this pie today and it really turned out great. I did a little bit of substitution--instead of eggs I used egg beaters, Splenda instead of sugar and Reduced Fat Buttermilk. Not sure how many calories I saved but it was still great and it was also more diabetic friendly.

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SHATZI52

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Reviewed: May 21, 2008

Great recipe---super easy, great flavor and texture, something out of the ordinary. One thing I noticed though, the nutmeg taste gets a little intense after being in the refrigerator for a couple days. Best eaten cold on first or second day.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Apr. 21, 2008

Was OK - not the same texture or flavor from Texas I am familiar with, but would do a variation of it next time.

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Candace

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 12, 2007

I made this recipe for my husband and he LOVED it. He does not normally like buttermilk, but he loved this pie. He wanted me to make one for the guys that he works with and now they keep requesting that I make another one. This recipe is a keeper!!!!

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mrochen

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Reviewed: Nov. 24, 2007

Easy to follow directions (even my hubby made one for his squadron Thanksgiving dinner). So far, I've made a total of 6 pies...you can say I have this recipe almost implanted in my memory =-) During my 4th pie I ran out of vanilla, and it did taste like it was missing something, though it was still very good. Try not to omit the vanilla...it makes a difference!

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