Reviewed: Nov. 20, 2012

Variation: I added about 2-3 tablespoons of rum and and substituted 1/4 of the sugar with shredded coconut. This works really well with the lemon. The original recipe is great too. Overall this recipe is super easy and really delicious.

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jonky

Reviewed: Nov. 11, 2012

I made this oh-so-remarkable pie today using the adjustments recommended by others (sugar reduced from 1.5 cups to 1 cup and butter reduced from 8 tablespoons to 5) and it was utter perfection. I chose this recipe WITH the above amendments after researching new and old family recipes around the internet. I wanted to get this Buttermilk Pie right the very first time, because I was making it for someone special. So glad to have found this recipe!

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Laura

Reviewed: Sep. 11, 2012

Quick and easy, pie came out perfect! A big hit at our house...

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Reviewer:

NOCITYGRL

Reviewed: Aug. 25, 2012

Turned out great, I didn't have butter milk so I used cream cheese with regular milk. Was delicious, Definitely a keeper ; my husband loved it

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Cooking Level: Expert

Home Town: Sugar Land, Texas, USA

Reviewed: Aug. 16, 2012

I made this one exactly as directed. It was fast, simple and DELICIOUS! I'm making it again tonight because my husband (the pie connoisseur!) LOVED it!

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Reviewer:

Amber Dawn

Reviewed: Jul. 20, 2012

I was going to rate this with 4 stars because I thought it was just a tad too sweet but my husband said it was the best buttermilk pie he's had so I gave it 5 stars. I also used a homemade pie crust from allrecipes.com Basic Flaky Pie Crust. What is nice about this crust is that I have not made one bad crust and when I make extra I can freeze it and it still comes out nice and flaky! I took a bit of advise from another reviewer and used cinnamon as well as the nutmeg. This really is an easy pie recipe and I wil probably make another one tomorrow for a gathering of our friends. I am really pleased with this pie and cannot believe that I've been buying slices for the price it takes to make one! This is about the most fool-proof recipe one can ask for!

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Reviewer:

Comanche-tx

Reviewed: May 28, 2012

Delicious! Even without vanilla or lemon juice. I used a 9 inch pie pan, it took 60 minutes. I made this gluten free by subbing the flour part w/ 2 Tbl of white rice flour and 1 Tbl of cornstarch, and used gluten free crust. I did add chopped pecans to it. It was really pretty too. I will definitely make it again.

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bizzie

Reviewed: Apr. 1, 2012

This is excellent! Only changes I made was used 1 cup sugar and no crust.

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Reviewer:

Seafood78

Reviewed: Mar. 15, 2012

First attempt at this and it was good but a little too sweet for my tastes. Being diabetic I used splenda instead of sugar, possibly that was it.

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Reviewer:

Whats his face

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Branch, Michigan, USA

Reviewed: Mar. 12, 2012

The flavor of this pie is exceptional, but I couldn't get it to firm up for the life of me! I don't know if the temperature gauge is off in my oven or what, but I left this in waaaaay longer than it needed to be. Maybe if I make it again I'll use some cornmeal to help it thicken as someone else suggested.

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