Buttermilk Pie III

I make this pie just as directed and it’s great. The first pie I ever made was a buttermilk pie at the age of 13. I remember my dad telling me it was his favorite, so this pie is pretty special. This is a great pie if you need something fast and easy, also great for beginners.

Made this. Messed it up, and it was still delish! I totally forgot to add the nutmeg at the end, so don’t know how that would have affected the recipe as a whole. I’m not that familiar with nutmeg, so its a guess.. BUT.. THANK YOU to whoever suggested using a deep dish! It completely fills it up! and another BUT… if you do use a deep dish, plan on a good two hours, yes, TWO hours for this baby to firm up. I was really getting concerned when after 1:20 it was still jiggly and the top had browned over. I was scared it would be burn crust edges, burnt on top and just done on the inside at the rate I was going. So I pulled out my trusty silicone pie crust shield and an old pie tin to cover the top and let it continue to bake. I’m sure with two regular 9″ shells, it would be good at 1:00. But not with a deep dish. I’m guessing thats why so many have had a hard time with it still being liquidy. SO GLAD I didn’t toss this after 1:30! It is SO good! I’ve never had a buttermilk pie before and had some to use or or pour out, glad I decided to stick with it!!!

My kids loved this recipe. You do have to make sure your ingredients are well incorporated otherwise it will be runny. I did increase the flour to three tablespoons.

My family makes this and we call it country custard. I have found that butter does not set up properly and that is the reason we have always used margarine. Also we put it all in the blender on high for 3 minutes. Bake at 400 for 10 minutes then turn down to 350 for another 40 minutes just like pumpkin pie. This solves the runny issue that many have commented about. There is no need to increase the flour just change how you bake it.

Excellent. The taste and the appearance were both excellent.

I didn’t change a thing. It was perfect. A bit syrupy like pecan pie filling, but with an eggnogish flavor. It disappear fast

Very Good. Will make again

delicious!!!

The same as many others, I made this because I had buttermilk to use up. I had no idea what it was supposed to taste like. Some mentioned that it was better the next day when it was thoroughly chilled, and I found a taste difference too. The first day, when it was just barely cool, I had no idea what to compare the taste to. The second day I thought it had more of a cheesy taste, and my daughter said it reminded her of cheesecake. The pie was easy enough to make, and I would strees that the ingredients should bee at room temperature. I liked the thin crispy crust on top and the hint of nutmeg. I may make this again if I have leftover buttermilk, but I probably wouldn’t make it otherwise.

The recipe worked well and looked beautiful, but to my tsste was overwhelmingly sweet. Perhaps uf made with less sugsr it would be good.

First of all, that 94 year old lady in Arkansas is a freakin’ genius. I wanted/needed a quick pie recipe for Christmas and I don’t think I could have found a better recipe. I cheated and used a store bought crust. Everything about this recipe is perfect for fast, tasty and convenient. The only tip I’d give is that I put the nutmeg in earlier in the process so it blended with the eggs and sugar. The resulting pie has a delicious “egg nog” flavor. Other than that, my only suggestion is bake it on a cookie sheet. I’m not sure what went on in my oven, but I think early on a little of the custard bubbled over and the cookie sheet was a happy accident. Thank you for a delicious recipe!

I had to bake this for longer than called for. The center was still quite jiggly, so much so that I thought it was ruined, but I put it in the fridge to cool and it set up nicely. I’m not sure how I like the flavor but I don’t attribute that to the recipe, I think I’m just not a huge fan of buttermilk.

I make this for every Thanksgiving and Christmas dinner. It’s always a hit with the family. I may have to start making two for each dinner!

Did not like taste or consistency. Definitely add less nutmeg too.

Top poster is right about adding a little more flour, but 1 cup does indeed turn it into a new recipe (more spongey …cake like, almost) next time i will limit it to half a cup, with the full amount of buttermilk.

After reading many of the reviews, I used 3 Tablespoons of flour, but I will not do that next time. I will follow the recipe exactly. The extra flour spoiled the custard texture and made it more solid, opaque, and “cakey.” However, I did not have any sogginess, like some writers, so maybe the extra flour fixed that? Otherwise, I followed the recipe exactly. I used a glass pie pan with an inside top diameter of 9.5 inches. The pie turned out less than one inch thick, including the crust, which I think is too thin. Next time I will use a smaller pan. This recipe is very easy to make.

Delicious! My pie only needed 45 minutes in the oven. I used a 6″ granola pie crust and reduced the sugar to one heaping cup and the butter to 1/4 cup. Thanks for the recipe! I will be making again!

Tasted great

This came out firm and a bit spongey on top but not rubbery or runny at all. As suggested, I melted the butter (5 Tbsp) in a saucepan then added the sugar (1 cup, which was plenty ) and 3 Tbsp flour, took it off the heat and mixed it well. To 1 1/3 cup buttermilk , the eggs and vanilla I added the zest of one lemon, a pinch of salt and a 1/4 tsp freshly ground nutmeg, plus sprinkled some more on top. Pre baked the crust (about 10 mins) and let it cool down before adding the pie mixture, which by this time was close to room temp. Covered the crust with foil and baked at 400 degrees – by accident – for ~15 mins before I realized the oven should have been set to 350. Lowered temp and Baked for another 20 mins or so. It cooked quickly (again, room temp ingredients) and tasted flavorful and delicious with the extra nutmeg and the addition of zest.

I LOVE THIS PIE however I cut the sugar down to 1 and 1/4 cup. Perfect! Putting on my winter weight. Getting the high grade (full fat) buttermilk makes a huge difference in taste, 1% will not due. BUTTER!!!!!!!

The pie was great! I followed suggestions given by Kristina in her review and it needed no altering at all.