Buttermilk Pie IV

Delicious! So rich that I suggest cutting the pie into 16 slices instead of the usual 8.+

Great pie! Mom made theses when I was kid! Great recipe!

Absolutely love this pie!

I’ve been making this recipe every thanksgiving for quite a while. It is soo delicious! I’ve made it exactly as called for originally but I prefer the crust to be a bit more “baked” so now I par bake the crust a bit before I fill it, usually about 5 mins. Then I bake it for 325 for a hour. Turns out perfect.

I looked at the reviews and cut the sugar to 1 cup, increased vanilla and used 3 farm fresh small eggs. I did not have buttermilk to substitute sour cream thinned with whole milk. I also added 1/2 cup semi-sweet chocolate chips. I only had a graham cracker crust on hand so used it. Baked up nice at 350 for 45 minutes. There was a slight bitter taste but otherwise was good. I think using a pastry crust would have been preferable.

Flavors were outstanding! Added a tsp of cinnamon and I was glad I did. When mixing the ingredients the filling does curdle, but do not worry! It bakes perfectly. Also, I preheated a cookie sheet to place the pie on and that helps to prevent the bottom from becoming soggy.

My family loved this and so easy to make!!!!

It was alright…I think I’d rename this Sugar Pie. Yes, I cut the sugar down to 1.25 cup. I don’t know WHY I was imagining a custard-like concoction here. The result was fine but I was kind of disappointed, which is why I’m awarding this three stars. The kids love it, and it’s for sure edible…I was just looking for a creamy, oh my goodness consistency, which is not what this is. Probably wouldn’t bother again. I gotta go make some custard now.

I made this several times now, each time it came out great. I followed the recipe exactly and didn’t need to change anything. Family who said they wouldn’t like it actually loved it. I’ll make this many more times.

Wonderful! Followed the directions exactly. Everyone loved this pie. Definitely a keeper!

I have made this twice recently. I had never even tried buttermilk pie. It is a wonderful easy dessert that will be enjoyed often at our house.

I followed the recipe exactly…perfection!

This is the best and most easy buttermilk pie recipe. I make it as is every time. I think when you add stuff to it then it quits being a buttermilk pie. Thanks so much for sharing!!!

This is my new favorite pie! Easy to make and a pleasure to eat. Followed directions exactly.

just didn’t like the taste or texture.

I love this recipe!

If you want a great buttermilk pie, by golly this is it! I made a Father’s Day spread and had buttermilk left over from other recipes that I made. My father loves buttermilk pie, and last minute (who knows why), I thought I would look up a recipe and throw it together. Well, it was a rare good last minute idea and it was completely devoured. I got one small piece, there were no leftovers. In fact, my father told everyone that since it was father’s day, that the pie should belong solely to him. He only got one piece too. Poor guy! But no worries b/c I still have some buttermilk left and as easy as this was, I will be surprising him with his very own tonight! I only used 1 1/2 cups of sugar and it was perfect. I love any and all things sweet, so I probably would have loved it w/2 cups. But I didn’t want to make it too sweet for my guest. 5 stars for sure!!

We really liked this pie. I did use what I had on hand. Butter in place of margarine and I made my buttermilk. I also reduced the sugar by a 1/2 cup. Try it, you might be pleasantly surprised. Will make again and think it would be a good pie for special occasions.

I made this for 5 of us and no one really liked it. It was really sweet and didn’t have a lot of flavor. A few people said it tasted like flan or Pecan Pie without the pecans. We all agreed it would taste better with something tart like lemon in the batter or unsweetened raspberries or strawberries on top. The top also burned which I noticed 5 minutes before the timer went off. Luckily, the burned layer peeled right off. I will not be making it again.

Last year for Christmas, my fiancee had asked me to make him a buttermilk pie (being from Illinois, I’d never heard of them or had one). We tried a recipe from this site last year, but have since misplaced it. He thought it was this one, but after making it last night, we now know it is not. This is a decent recipe, but it is very very sweet! Next time, we’ll reduce the sugar in this recipe. Additionally, if you want your pie to have the crunchy caramel layer on top, cook it closer to the top of your oven; if you want more of a fluffy quiche-like pie, cook it on the bottom of your oven (we cooked two and this is how it happened). If you’re worried about it being too runny, let your pie sit in the fridge overnight and it will congeal and not be like pudding. Another thing that we had a problem with was that this pie had butter sitting between the filling and the bottom crust. So we’ll either reduce the butter or add a little more flour to help with that. Overall, a decent pie, but very sweet; adjust sugar to your own taste.

My family doesn’t like pie crust, so for the first time ever, I made a pie without a crust using this recipe. I read the reviews for tips, so I reduced the sugar to 1 cup, then added coconut flakes and chocolate chips, as well as sprinkled cinnamon on top. Took an additional 10 minutes in my oven, but came out perfect! The taste and texture were divine. I grew up in Illinois and often had this for big family get-togethers. Will be making again!