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.
Ingredients:
1 3/4 C. sugar
1 stick unsalted butter (1/2 C.) room temp.
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I love love love this recipe. It’s so simple and easy to make! I made my first pie a week ago and split it in half and sent the other half with my husband to my mother in laws house, her opinion matters lol. My sister in law and mother in law loved it but complained that it was a little to sweet. And I have to agree. I am about to make two other pies tonight and am def using less sugar. But other than that YUM!!
this was amazing. I never have even heard of buttermilk pie so I no idea what to expect. I used a deep dish pie pan with a store bought crust and it came out awesome. Followed the recipe exactly even the cooking time. Would not change a thing. I’ll be making this for the next picnic.
Best buttermilk pie recipe I have tried, and I tried a few! I did leave out the lemon and 2 teaspoon vanilla and cinnamon instead of nutmeg. What really impressed me was the creamy texture that I was not getting in other recipes, nice!
I too used cinnamon and I will cut back on the amount next time. I also cut back on the sugar. It was alittle to sweet for me. But my son loved it. I will make again though.
Great flavor. Would probably not add the lemon juice next time. Maybe just a few sprinkles would do, but a whole tablespoon was a bit too much in my opinion. Most likely (as long as crust isn’t burning) you will need to cook this for the WHOLE 60 minutes. Overall, a delicious pie!
Ingredients:
1 3/4 C. sugar
1 stick unsalted butter (1/2 C.) room temp.
3 large eggs
1/4 tsp. vanilla extract pinch of salt
3 T. all purpose flour
1 C. buttermilk
1 9″ pie shell, unbaked
Directions:
Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined. Place the pie shell on a baking sheet lined with foil (catches any overflow). Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge.
Source:cookandbliss.com