Buttermilk Pie IV Recipe - Allrecipes.com
Buttermilk Pie IV Recipe
  • READY IN hrs

Buttermilk Pie IV

Recipe by  

"It wouldn't be a holiday around our house if there was no buttermilk pie to eat."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish pie Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C.)
  2. In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.
  3. Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2004

OH MY GOODNESS! I have NEVER had this pie before. It was like a combination of butterscotch and vanilla and melt in your mouth GOOD! The only thing I wasn't sure of was whether or not I should pre-bake the crust... I did not.. and it turned out SMASHING! Anytime I have leftover buttermilk from my famous pancakes, I am most certainly going to make this pie again and again! THANK YOU!

 
Most Helpful Critical Review
Apr 08, 2003

My children and I have insatiable appetites for sweets. We can eat pounds of candy, or brown sugar right out of the bag--if I were to allow it. So when I read the warnings about this pie being too sweet, I thought, "There's no such thing as too sweet!" Well, let me tell you, this is too sweet. Way too sweet. Even my children complained! If I make this again I'll use only 1 1/2 cups sugar, or less.

 
Sep 04, 2006

I reduced the sugar in this recipe to a cup and added 2/3 cup sweetened coconut flakes and 2/3 cup of chocolate chips and 4 eggs instead of 3. My family now loves this and I make it for all the potluck dinners I go to and get rave reviews and numerous requests for my recipe. I hope you enjoy!! Never be afraid to experiment!!

 
Jan 10, 2004

I made this pie for Thanksgiving and it was a hit. I followed the instructions exactly and the only change I made was a sprinkling of cinnamon and sugar on the top before baking. If you like pecan pie but find it to be too rich then I encourage you to try this one. It is very similar in flavor but not nearly as heavy and rich as pecan pie. In fact,the next time I make it I'm going to try it as a base for a pecan pie. It couldn't be easier to make and the ingredients are very inexpensive. All I had to buy was the buttermilk. And don't worry if you hate buttermilk (as I certainly do) you won't even taste it. This is a very creamy, sweet, and highly addictive pie!

 
Jan 21, 2003

Although it was great overall, I think it would be better with a little less sugar. To me, it tasted like almost pure sugar.

 
May 31, 2007

I saw a show on TV about a resturant that served Buttermilk pie. I never heard of it and decided that I would look up a recipe. Not only is this recipe easy its wonderful. I took the advice on some reviews and reduced the amount of sugar. My crust didn't burn and I even left it in the oven 10 minutes longer to brown the top some more. The top is crunchy and mixes well with the gooey inside. This is so good! I really didn't know what to expect, but I am pleasantly surprised. It is really sweet and has a wonderful after taste. I can't wait to take this work, I am sure everyone will love it.

 
Jan 10, 2004

This pie was very good with a rich, tangy, buttery custard that melts in your mouth. I took the recommendation of another reviewer and cut the sugar down to 1 1/2 cups, but I felt like it was still too sweet. I like to taste the flavor of the dish, not just the sugar. Next time, I'll cut the sugar down to 1 1/4 cup. Otherwise a very easy and very tasty pie.

 
Jan 10, 2004

This was the BEST pie! I had never made it before...and my family just raved over it. However, I did take the advice of one reviewer and instead of 2 cups of sugar I used 1 3/4, and I had forgotten to buy a deep dish so I divided the pies into two regular 9" shells and baked two pies. It turned out great and I have already shared the recipe.

 

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Nutrition

  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 65.3 g
  • 21%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 410 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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