Great recipe—super easy, great flavor and texture, something out of the ordinary. One thing I noticed though, the nutmeg taste gets a little intense after being in the refrigerator for a couple days. Best eaten cold on first or second day.
Omg!! This turned out ssssooooo good!! My family loved it!! Made two pies and they both are bout gone. The kids are already asking for more. Didn’t change anything!
Excellent (and super easy) pie! Kind of a cross between a pumpkin pie and a blondie. I used half white sugar and half dark brown sugar to give it a more carmelized flavor.
This buttermilk pie is wonderful, however, I would leave off the lemon juice and sliced lemon. It’s meant to be sweet. Also, to keep the crust from burning around the edges, when it browns about halfway through cooking time, put thin strips of foil on top of the crust edges. That way you want to eat every bite.
My first attempt, and I’m a believer! I used the very small tin foil pie plates, which worked well. That’s because I only had 1/3 cup of buttermilk left over! Question– Should I have baked it until it was as dark as the picture, or is that something else sprinkled on top?
Delicious! Even without vanilla or lemon juice. I used a 9 inch pie pan, it took 60 minutes. I made this gluten free by subbing the flour part w/ 2 Tbl of white rice flour and 1 Tbl of cornstarch, and used gluten free crust. I did add chopped pecans to it. It was really pretty too. I will definitely make it again.
1 3/4 C. sugar
1 stick unsalted butter (1/2 C.) room temp.
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