"This was given to me by a 94-year-old lady in Arkansas and she said she had been making it all her life." — Linda
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1 1/2 cups
1 (9 inch)
unbaked pie crust
I uppped the flour in this recipe from 3 Tbls to a little more than one cup. I did this because I had made the buttermilk IV recipe and it was way too custardy and runny. I was trying to find a recipe that was more of a spongy kind of pie, from a recipe that I loved at a Utah restaurant. Anyway, upping the flour turned this cake into a recipe of its own, so maybe I will post it seperate.
I cooked this for an hour and a half and it was so runny inside, when i tried to take a piece out it was like soup.
Wow! This is like creme brulee pie! I followed directions exactly except I used a deep dish pie crust and increased cooking time to 70 min. Make sure you wrap the crust edge with foil so it doesn't burn. After you take the first piece soak up syrup in pan with a paper towel and there should be no more seeping. I found this to be spectacular after being refrigerated for a few hours. The best pie I have ever tried!
This pie is deeelish! I've made some minor adjustments. I only used 1 cup of sugar and used 5 tablespoons of butter. I also didn't use a pie crust and it turns out beautiful. I added some whipped cream and blackberries. Thanks for great recipe!
This pie is really good! I made several during the Holiday season and they really went over well! I have never made one of these before, so I don't know if this is normal, but after you cut a piece of pie, a clear liquid drains into the empty spot eventually. So I started putting a piece of a paper towel there to absorb it. The pie is delicious. Use a deep dish crust.
I had leftover buttermilk from an Irish soda bread for St. Patrick's Day and searched for buttermilk recipes. TGhis was my first introducation to buttermilk pie. Great recipe. I also made my first successfull pie crust and the filling fit perfectly. I followed the temp and cooking time and it was golden brown with a thin, sweet and crisp top to the pie. I did use lowfat buttermilk so I dissolved 1 tsp. of cornstarch in the buttermilk before adding it. I really want to try it with egg beaters and margarine but I'm sure it won't be the same. My husband LOVES LOVES LOVES this recipe just as it is. Thanks for sharing!
Dee-licious. I made this pie for a dinner party, with 1 cup of white and 1/2 cup of brown sugar and cinnamon instead of nutmeg. My friends had never eated buttermilk pie before and were astounded by its amazingness. Thanks, Linda!
Delicious. Very sweet pie, but really good. I'd never made a buttermilk pie and wasn't sure how it would turn out. The kids really liked it and it was amazingly easy and quick to make. Definately shake the nutmeg on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 190
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