Reviewed: May 11, 2010

What an EASY pie! And talk about delicious! I made one out of curiosity ... next thing I knew, I had requests to make three more. This NEVER survives in my kitchen for more than 2 days. Used Marie Callendar's deep dish frozen crust. Didn't use cinnamon or nutmeg but it was WONDERFUL anyway! This is a KEEPER! Thank you!

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Reviewer:

Sean's Wife

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Valencia, California, USA

Reviewed: Apr. 29, 2010

This is fantastic. Follow the recipe exactly - baking time of 50 minutes. I did rub a little cinnamon into the edge of my pie crust before baking and served with a little squeeze of fresh lemon and a dusting of powdered sugar. Keep it chilled and serve COLD!

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2 users found this review helpful

Reviewer:

Shanna Sarr

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Apr. 22, 2010

I decided to make this last night around 10pm because I had the munchies and felt like something sweet. I found this, searching for recipes with buttermilk, and MAN was I happy with the outcome! I only had 2 eggs, so I reduced the other ingredients a bit. This pie was sweet, tangy, and ended up with a delicious sugary "crust" on the top...I will most definitely make this again! I used the "easy to remember pie crust" from this site, which was also ridiculously easy and delicious...

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1 user found this review helpful

Reviewer:

Jamie M

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Los Angeles, California, USA

Reviewed: Apr. 11, 2010

This was a really great recipe. It was kind of like custard pie meets a cheesecake. I had no trouble with burning before it was set. Perhaps try letting your eggs come to room temp before baking, that's what I always do when baking.

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Reviewer:

khask

Cooking Level: Professional

Home Town: Warsaw, Indiana, USA

Reviewed: Apr. 11, 2010

Very good, but because of the calories/fat, it will have to be a rare treat. But what a treat when I do make it!

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1 user found this review helpful

Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

Reviewed: Apr. 1, 2010

Light and gentle in flavor. I never had buttermilk pie before and was quite impressed with the taste. Definitely a good dessert for someone who doesn't like a rich dessert. The only thing I'd change is cooking it in a pie tin...next time I'll use a tart pan.

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1 user found this review helpful

Reviewer:

saraht1

Reviewed: Mar. 27, 2010

Just like my Mother use to make. Loved it!

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Reviewer:

just for you

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Mar. 24, 2010

Very good pie. The only change I made was I used cinnamon instead of nutmeg, as other reviewers suggested. Next time I might cut the sugar back to 1 cup, as it is kind of sweet. Thanks for the recipe.

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5 users found this review helpful

Reviewer:

KIMSCOOKINGNOW

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Mar. 23, 2010

SO, SO delicious!! My changes/thoughts.....not the biggest nutmeg fan BUT love cinnamon, so as you can guess, I used cinnamon instead of nutmeg. No more changes just a suggestion that you use a deep dish pie plate. This makes too little for 2 pies and too much for 1 pie!! Having said all of that....great, easy pie! Very classic taste!

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Reviewer:

skmge

Cooking Level: Intermediate

Living In: Watertown, New York, USA

Reviewed: Mar. 22, 2010

Made this for the first time last night, with alterations based on reviews from others on here and in other buttermilk pie recipes. Unfortunately I shouldn't have added extra flour, and because my eggs were so small, I used 4. Bad call since it's much thicker, not the custard I was expecting. But the flavor is nice, and it all fit in one 9" pie crust (organic wheat crust, which goes well with this). Next time I'll follow directions more closely. But I did reduce the sugar down to 1.25 cups and would probably go down to 1 cup next time. Very sweet. Trying this recipe again today to use up the last of the buttermilk. Added a few chocolate chips and reduced the sugar to one cup. Was better.

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2 users found this review helpful