Buttermilk Pie

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 1/2 cups granulated sugar
  • 1 tablespoon flour
  • 1 tablespoon grated lemon zest
  • 4 large eggs
  • 1 cup buttermilk
  • 1 stick butter, melted
  • 1 unbaked 10-inch basic pie crust shell
Directions

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.


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3.4 110
Very disappointed. Pie didn't set, ran over the shell and burned. item not reviewed by moderator and published
Very bad recipe! The bake time is way off. I baked mine for 35 min, cooled to room temp and then refrigerated over night-- still soup. I'm going to put it back in the over just too see what happens at this point. item not reviewed by moderator and published
50 - 60 minutes of cooking time was the only change needed in this recipe, great job Emeril, the pie was delicious and easy to make, I followed your recipe to a T including making my own buttermilk with your recipe. item not reviewed by moderator and published
If this is really Emerill's recipe, he should be ashamed. Way too much butter, not enough flour, 1 too many eggs & it baked for almost an hour before I dared take it out. It probably will taste ok, but it will have to be served in bowls with spoons. Also, no mention of regular buttermilk or lo-fat. Regular may have been better. So sorry I did not read reviews first, but assumed if it was Emerills, it would be fine. item not reviewed by moderator and published
Does anyone even test these recipes before posting them on the Internet?!? item not reviewed by moderator and published
Be sure to use REGULAR buttermilk not low fat. You will be disappointed by a soupy mess if you try low fat alternative. Bake for at least 40mins and cover with foil tent to prevent over browning if necessary. Enjoy! item not reviewed by moderator and published
Great recipe! I've been using this one the past few years and it's the best.... Thanks Emeril Dorothy, Michigan City, IN item not reviewed by moderator and published
I made this pie for the first time today. It turned out wonderful. I did cook it longer than the 25 minutes as printed in the directions. I also added coconut to the mixture. This one is a keeper!!!! item not reviewed by moderator and published
I have made buttermilk pies several times but had lost my recipe, so found this one and have to say , I am glad I read the reviews! Made the same changes as most of you folks, cutting the butter, adding flour (and more time) and the pies turned out great! Thank you all for your comments! item not reviewed by moderator and published
Like the previous review, this reminds me of my grandma's buttermilk pie. A tasty way to use up the last of the buttermilk. Btw, the recipe originally called for 1 3/4 c sugar and 1/4 cup of flour. I don't know why they changed it on the FN site, but it really was quite good baked with those proportions. item not reviewed by moderator and published
First off... I wish I had read the reviews BEFORE baking this pie!... the original recipes states 25 minutes to bake....what kind of oven does Mr. Lagasee have that this pie takes only 25 minutes?..... mine baked for nearly an hour before finally showing ANY signs of setting up! I figured Emeril "should" know his stuff so I kept to the original recipe calling for only ONE Tablespoon of flour which I thought was skimpy...(should have gone with my original gut feeling on this one!. I can't believe that someone as high profile as Legasee and his team haven't figured out you can NOT bake a custard pie in 25 minutes....get real this isn't "your first rodeo" dudes! Anyway....not going to trust Legasse recipes at this point.... Signed: Unhappy In Valley Glen. item not reviewed by moderator and published
This was amazing. I had to cook mine for 50 min and I might even cook a little longer next time. The longer this cools the more better it sets. I would even suggest putting in the refrigerator and chilling before cutting. The flavor was amazing. I also added a dollop of homemade vanilla bean whipped topping to the top and everything together was just wonderful. Recipe for whipped topping: 6 tablespoons of powdered sugar 1 Pint of whipping cream 2 Vanilla beans split and scraped Mix all ingredients together in mixer on high for approx 2 min (until stiff peaks form **Hint: chill mixer bowl and whisk in freezer for 30 min before mixing ingredients.** item not reviewed by moderator and published
I am actually pretty upset, it does NOT take 25 minutes, it takes longer. I was trying to surprise my fiancé for his birthday with his favorite pie and it wasn't fully cooked when I took it to him, we had to throw it away. Not happy. item not reviewed by moderator and published
Bake for 25 minutes? You've gotta be kidding! It takes 50-60 minutes for the custard to set! Otherwise, a worthwhile recipe. And add a pinch of salt to the batter! item not reviewed by moderator and published
Finally, a good buttermilk pie recipe (with changes recommended from other reviewers. I rated this only 4, because the recipe will not work as listed, with the changes it is 5-star. This is what I did: 1 cup sugar + 2 TBLS, 4 TBLS flour, Zest from 2 lemons, 4 extra-large eggs, 1/2 tsp. vanilla, 1 cup buttermilk, 1/2 stick (4 TBLS butter, melted. Followed the process of the recipe with the changes in ingredients. Baked on lowest rack of oven (to crisp crust on bottom at 400 degrees for 25 minutes. Reduce heat to 350, bake an additional 35 minutes (center will puff a bit, and there may be a little butter in the center of the pie. Cool pie to room temperature - butter will end up incorporating itself! Serve with berries and whipped cream. Delish! This is the 4th buttermilk pie recipe I've tried - and this one is now a winner! item not reviewed by moderator and published
Tastes just incredible. But baking time is minimum 1 hr. Also, substituting lime zest for lemon zest gives this recipe an added fresh kick! item not reviewed by moderator and published
The 3-star was for the original recipe, it is an easy pie to make. I am SO glad that I read the reviews before making it. The modified recipe is really good and very tasty - more lemon zest (2 whole lemons, more flour (4 TBSP, and longer cooking time (50 minutes. I will probably cut the sugar to one cup next time. Thanks everyone for your input. item not reviewed by moderator and published
Baked until set....about 45 min. It turned out nice although a bit too 'greasy' for me. The bottom crust was buttery and I had pre-baked the crust for 15 minutes. I did like the flavor though and will bake again with half the amount of butter. item not reviewed by moderator and published
I really like making this pie! My dad always demands that I make at least one per week for him to eat between meals. The pie is amazing as is but since he doesn't like sweet food too much (I was raised by salt-lovers, he has to wait a day for all the other flavors to mix in with the sugar. Also, to help dull the sweetness, I make a buttermilk subsitute- 1 cup plain milk (doesn't matter what type but I always have 1% and a tbsp of lemon juice. That way, I use the entire lemon, it's not too sweet for my family and I have a reason to make a nice lemonade. ^_^ Always winning at that! Awesome, Emeril! item not reviewed by moderator and published
This is a pie from my childhood and I was happy to see recreating it was easy. The buttermilk pie is very versatile and can be topped many different things. I am glad that some folks were kind enough to offer some baking tips in the reviews. I used a cup and 1/4 sugar, 3 heaping tablespoons of flour, 1/2 stick butter, fresh squeezed lemon, a cup and half of buttermilk and though the recipe didn't call for it a half tablespoon of vanilla extract. Even if you've never baked anything this pie can be executed easily. My cook time was 45 minutes which I attribute to being in Denver. 20 minutes in I did cover with tinfoil. 5 stars for ease and taste. item not reviewed by moderator and published
The recipe was extremely easy. ONE MAJOR issue though -- the bake time was WAY off. It took 45 minutes to properly bake. It was a little jiggly when I took it out but it set up nicely as it cooled. Also -- Penzey's makes a powdered lemon zest that worked beautifully in place of the lemon zest/juice. It is available by mail and keeps well in the fridge. item not reviewed by moderator and published
So, it can turn out perfectly with lo fat buttermilk.... Double the cooking time. Leave all the ingredients alone proportion wise. It is yummy when finally done item not reviewed by moderator and published
Great pie if you tweak the ingredients and directions. I substituted and tweaked as suggested in other reviews. Instead of one tablespoon of flour use four tablespoons, 1/2 stick of butter instead of one stick, one tablespoon of lemon juice instead of zest and bake for 55 minutes. I made the pie for a church social and everyone loved it. The pie is a perfect summer treat! item not reviewed by moderator and published
I have been making this for over 40 years. I discovered that it fails with LOW FAT buttermilk. I live in Oregon and can only find low fat buttermilk so must make adjustments like other reviewers suggested. item not reviewed by moderator and published
I tried the original recipe and the one that Okiemom suggested. I found that the improved pie with more flour and less butter is MUCH better. The original definitely needed to be in for an hour instead of 25 minutes. And the last 20 minutes I baked it at 370 degrees. That allowed it to set enough for it to be removed from the oven. I noticed that it continued to set while cooling. However, it left liquid butter deposits and seemed wet and soggy. The improved Recipe is PERFECT. Hopefully you've read the reviews in enough time to save your first attempt. It's salvageable, don't give up. If you read this before attempting. Do half a stick of butter and 4 Tbsp flour. item not reviewed by moderator and published
This is NOT a good recipe. The pie will not set. I wish I had read the reviews BEFORE i tried to make this terrible recipe. What a waste of time and good ingredients. Emeril, do us all a favor and take this recipe down. item not reviewed by moderator and published
I have a few suggestions that should be helpful to anyone having trouble with this recipe, which basically, is really wonderful. I too experienced some of the same problems others have mentioned....first....the cook time must have been entered incorrectly. I find 55 min. at 350 just right every time. Next, I use 3-4 tbsp. of flour instead of one...gives you a lovely light and airy custardy texture. Very important...1 stick of butter is way too much...leaves you floating in grease. 1/2 stick is what I have been using with success...but could even be cut back by a tbsp. at least if you want to. If you have trouble with it browning up too much or too quickly...simply cover with foil tent, making sure it doesn't touch the pie center. I usually keep it covered from the time I put it in until the last 15 min. After making the above adjustments....this is by far the best tasting, textured, and looking buttermilk pie around...it has many fans in my home and church : ENJOY! item not reviewed by moderator and published
For those who are having problems with this recipe, try this variation. 1 1/2 c sugar, 4 eggs beat in one at a time, 2 tbs flour (I just stick the tbs in and add whatever gets caught in the spoon 1 stick melted butter after it's cooled, and 1 cup buttermilk. I set the oven between 350-375 and after laying out the crust in the pan, let it sit in the oven for about 3-5 mins. Pull out, and let cool. I add about a half a cup or so of coconut to the mixture and whisk through. Pour the mixture in the crust, then add a light layer of coconut on top, semi sweet chocolate chips, and pecan chips. Slide in the oven, and check the pie at about 35 mins, and lightly tap it. It should be set at 35-40 mins. I've taken this variation to work several times and my co-workers seem to love it. item not reviewed by moderator and published
I love this pie! Last week I never heard of a buttermilk pie...today...everyone's asking me to make one; Easy, delious, and fun to make!!! item not reviewed by moderator and published
This pie is the greatest! Cooking time is more like 45-55 minutes. Nice zing from the lemon/buttermilk and sweetness from the suger. Properly cooked this is a great and easy pie. I did add some vanilla and nutmeg to taste item not reviewed by moderator and published
It tastes great, BUT after 25 minutes it was still not done in the center, so I covered it with foil and cooked it for another 30 minutes and it was perfect. I think 55 minutes was good. item not reviewed by moderator and published
I am at a loss. I tried this and it never set. I also noticed it doesn't call for baking soda. I even baked mine for 50 minutes. I darn near burned the crust. I chilled it overnight and when we cut into it, it was like soup in the center. item not reviewed by moderator and published
Horrible and soupy. Now what do I take to my mother's house for Thanksgiving. Someone needs to take this recipe down. item not reviewed by moderator and published
This was horrible! Followed directions exactly and this did NOT cook in 25 minutes nor did it set up after an hour! I made two and on one the butter sperated from the pie and the other the butter pooled in the middle. Was making this for Thankgiving, what a waste of money, should of bought the pie at the store! Very very disappointing, my son was looking forward to this pie! Oh well item not reviewed by moderator and published
This recipe is a mess. After an hour in the oven it still had not set up. it had a good taste but the texture was very poor. I am sure Emeril never made this pie, cause if he had, he would know this pie will not be done in 25 minutes. tricia 4007 item not reviewed by moderator and published
great i love this one item not reviewed by moderator and published
I can't believe anyone is having problems with this recipe. It's one of the simplest things I've ever made. I never go by the time on something like this....just bake till set. Wonderful with fresh berries and whipped cream. item not reviewed by moderator and published
This pie is a mess!!!!! It was still so jiggly after 25 minutes that I cooked it until it would have burned on top and crust if I left it in any longer, let it set up and put in refrigerator and it was still soup! Very, very disappointed in someone not correcting something about this recipe. Either less liquid or more thickening is definitely needed. A total waste of time and ingredients. item not reviewed by moderator and published
Reminds me of the Buttermilk pie my grandmother made...loved it, will bake it again and again... item not reviewed by moderator and published
I really enjoyed this pie! I tweeked it a little bit knowing that I love to cook and considering the ingredients. I added a little bit more sugar, about 4 tbsps more, a teaspoon of each lemon and vanilla flavoring. It turned out perfect. I will be cooking this pie for my entire family when the 4th of July come around. I baked it until the center rose and then poked it with a fork to make sure it was done. This pie is great! item not reviewed by moderator and published
If I could give this recipe a zero, I would! It's pir soup! I found a lovely recipe for buttermilk pir at NPR. I will NEVER use a recipe from Emeril again. Yak! item not reviewed by moderator and published
I gave this recipe three stars because it tastes good enough for five, but it needs adjusting, thus the lower score. If you don't mind "tweaking" a recipe, this is a good one to start with. I added 1 and 3/4 cup of sugar, slightly more than called for. I added an extra Tbl flour. (the pie was still a tad bit loose. Next time I might add an extra egg as well) Lastly, it needs to cook closer to 1 hour in order to set up. If the middle still jiggles, cook it a tad longer. I did have to tweak and adjust - so in that aspect, the recipie failed - but the pie actually tasted great! That's why I gave it three stars. item not reviewed by moderator and published
family ate it so fast they made me make another, it needed an extra 16 min to be perfect item not reviewed by moderator and published
Buttermilk Pie Soup!!!! Everything about this recipe tasted spot on. Too bad it's soup. I'm gonna stick in the oven for another hour now and see if that does anything. Too bad... item not reviewed by moderator and published
on the money. Everyone loved it. item not reviewed by moderator and published
As an avid pie lover, this recipe missed on a lot 1. the over abundance of lemon and butter mixed with the lack of flour caused the smell and taste to resemble more of a dipping sauce for crab than a pie 2. not enough sugar, could have used another 1/4 to 1/2 cup to get it in line with what you expect out of a buttermilk pie 3. The pie did not set after 25 minutes in the oven, I had to bake it for almost an hour to get it to set, and it was still not the correct consistency. It was soupy and after baked for longer, still just a little loose. Overall this was not a winning recipe. item not reviewed by moderator and published
Wow! Maybe this should be a recipe for Buttermilk Pie SOUP!! I prepared this recipe exactly as written. Except that when the 25 minute baking time was over, I noticed it wasn't quite brown enough on top so I baked for about 10 more minutes. Even after the extra time, it seemed a tiny bit "shaky" even though it was brown enough. Just thought it would set as it cooled. Two hours later, I go to cover it and save it for Thanksgiving dinner only to notice that it had NOT set at all. It's probably soupier NOW than before I even baked it. Come on Emeril......I expected more from a recipe with your name on it :o( Disappointed... item not reviewed by moderator and published
I THOUGHT IT COULD BE A LITTLE MORE ON THE MOIST SIDE. item not reviewed by moderator and published
Followed the recipe exactly and after 25 minutes the top was a nice brown; however, the filling was just as thin as when I poured it into the pie plate. Cooked it another 25 minutes and still the filling was just as runny as when I started. Threw it down the garbage disposal. The recipe calls for 1 Tablespoon flour. Is that a mistake? I was really wanting a good buttermilk pie and was so disappointed. item not reviewed by moderator and published
This pie is absolutely gourmet. Not too sweet, but very flavorful, like from a gourmet restaurant. However, I did have to bake it for 55 minutes, not 25. When it started getting too brown, I just laid a piece of tin foil over the top. I tried pulling it out after the 25 and could see that the center was not set, so I just kept cooking it in 5-10 minute intervals. Also, I have not tried yet, but I bet you could change up the flavors, like orange zest or fresh nutmeg instead of the lemon zest..... It seems like this pie would be a great base for a lot of different flavors... item not reviewed by moderator and published
Have to get oven fixed before I can try it. I would like to know if there is anyplace that sells REAL buttermilk. I can't stand the taste of what they call cultured buttermilk after having had the real thing fresh from the churning. item not reviewed by moderator and published
Simple and yummy!!! item not reviewed by moderator and published
I do not know why but I had to keep it in the oven for 10 more minutes to have the top lighty brown and the knife came out clean. Put the pie is like a very running cusard. any thoughts and ideas. I did it step by step. item not reviewed by moderator and published
I like this recipe , I have always made butter milk pie item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Like everyone else, my pie was still very runny after only 25 minutes. I used a 10-inch store-bought frozen pie shell and after 25 minutes, I covered the crust with tin foil and let it continue baking for another 10-15 minutes and it was perfectly fine. Overly greasy yes, but that's a whole stick of melted butter so you should know what you're getting into. item not reviewed by moderator and published
I followed the recipe to a T and it did not set. It was completely runny on the inside when I cut into it and I cooked it a bit longer than asked when I noticed the problem. Also, it is terribly greasy from the butter! Leaves a film on the spoon, plate, and mouth after eating (I had to nuke it until it cooked in order to sample it. Horrible recipe and I am very surprised at this!!! item not reviewed by moderator and published
Mellow item not reviewed by moderator and published
I poured my batter into an 8 inch graham cracker crust..and then poured the remainder into individual baking cups. I cooked the pie 30 mins and I was afraid the top was going to get too dark so took it out...BIG mistake there..I should've tried to leave it in for at least 45 mins. cause I now have a pie with a large runny center, even after being chilled. The taste is really great though. Since Emeril uses a 10 inch pan, that might explain his cooking time of 25 mins. item not reviewed by moderator and published
This was great pie years ago and it is even better today. The ingredients simple and the directions easy to follow, but the results are BANG! This is one that is on our table all the time. item not reviewed by moderator and published
My guess is a lot of people haven't heard of Buttermilk Pie and may be turned off by the name. DON'T BE! I grew up with this staple for dessert, and even though I never cared for buttermilk, I loved the pie. My mother made this wonderful and EASY pie and showed me how to make it as a child. If you like chess pie, you'll love buttermilk pie. It's smoother, creamier, and not as rich and full of calories (even though it's not low fat or anything like that; don't get me wrong!). Anyway, I vote for Emeril's pie because if reminds me of my home growing up. Try it, even if you're an idiot in the kitchen; you can do this! item not reviewed by moderator and published
It was smooth, creamy and absolutely superb. Top it with real whip cream, home made of course, and you have a little slice of heaven. item not reviewed by moderator and published
Remade this today WITHOUT lemon zest, and ohhhhhh yummmmm! Can highly recommend it to everyone. Delicious! It did need to cook close to 50 minutes, and even then was 'boiling' in the middle, but once out of the oven and cooled, the consistency was creamy and perfect. item not reviewed by moderator and published
Never heard of buttermilk pie before, but with leftover buttermilk I wanted to try something easy. Quick preparation and few # of ingredients was a big draw. This was literally 3 steps and it turned out great. Cooking time should definitely be increased to 50 minutes. I also used half the lemon zest, since that was all that came off of 1 lemon. Pie was firm and set up with just enough color after 50 minutes. Melted butter was fine and the amount was fine, no greasy top to my pie. However the filling was quite liquidy when transferring to the pie crust, it may have been thicker consistency if you used softened butter and creamed it with the sugar instead of adding melted. I think the pie would have tasted just fine with less sugar, particularly if you are looking for more tang from the buttermilk. But my husband and I enjoyed it and I will definitely try it again, maybe adding vanilla or other substitutions. It was light enough to serve as a sweet treat during hot/humid week here in the mid-Atlantic region. item not reviewed by moderator and published
Cook time is way off. Too much butter. Too sweet. And way, way too lemony. This was so bad I registered just so I could warn others. Find a better recipe, and Emeril, retire. item not reviewed by moderator and published
With all that lemon zest and no vanilla, this is not the traditional buttermilk pie that we all grew up with. It's a good pie, but it's a lemon pie. Also, the eggs did not set up within the time. I had to turn the oven way down and leave the pie in there for a much longer time to get the eggs to set. This recipe must not have been tested; needs work. item not reviewed by moderator and published
This is an easy, old southern pie and I've made it for years now. I love it slightly warm with ice cream on the side or fresh whipped and sweetened whipping cream. A lot of people said the timing was off. For starters I always made the Tbs of flour a heaping Tbs. Now every oven is different but I've always baked it for about 35-45 minutes on the bottom half of my oven, in a 9" glass or cast iron pie pan. It will be mostly, but not completely, setup when it's done and lightly browned on top but leave it set on the counter until it cools completely to room temp and then stick it in the fridge if you want. Sets up perfect every time for me. :) Also, I've always added 1 tsp fresh lemon juice with the zest... unless I didn't have a lemon on hand and then I used 1/2 tsp lemon extract and 1/2 tsp rum. If you want an easy homemade crust in a hurry, take 1 cup flour, unsifted, 1/2 tsp salt and 1/4 cup of oil and mix together. Add 2-3 Tbs. ice water and mix with your hands until a dough forms. No need to roll it out.. just throw it in the pie pan and press it out. It'll surprise ya and save you a trip to the store for a not-as-good store bought crust! item not reviewed by moderator and published
I love this. Super simple and yummy but needs to cook longer. I don't even know how long I ended up cooking mine. I kept adding 5 more mins. Proably 30 mins longer. I was starting to worry lol. item not reviewed by moderator and published
Make sure to add buttermilk last, you can make it with or without the lemon. It is so good. item not reviewed by moderator and published
I've made this pie a number of times and it's really good; however to make it great you need to increase the cooking time about 25 minutes. item not reviewed by moderator and published
I guess I am in the same boat as others...didn't read all the reviews before I started baking my pies. NOT ENOUGH COOKING TIME I baked for the 25 suggested minutes and the middle never did it's thing. Don't know if I will bake longer next time or just give up??? item not reviewed by moderator and published
wish i had read some of the reviews this is my second attempt 50 minutes in and still not set up hopefully it sets before it burns on top. item not reviewed by moderator and published
OMG! I just made this pie and the bake time is so far off.... I should have checked the reviews first! I'm reheating my oven nad putting it back in...I hope I can save it! GRRR! item not reviewed by moderator and published
My husband saw this prepared on Emeril's show and had me print it off and try it. It is easy, just enough lemon and fantastic. It has since become one of our favorites. I cook Southern, so it is now tucked safely in my recipe file. Thanks, Emeril. item not reviewed by moderator and published
I made three of these pies today, quick, easy, and adjustable. I made the first with all ingredients listed, then subbed vanilla in instead of lemon. The third, I substituted nutmeg instead of lemon. All three pies were awesome! item not reviewed by moderator and published
I had to adjust a couple things with this recipe, the amount of lemon to half, the amount of flour to double and the cooking time to at least one hour. I should have read the reviews before I baked my first one. I thought I was doing something wrong and couldn't understand why my cooking time was WAY off. Sometimes the simplest dishes are the hardest to make. item not reviewed by moderator and published
The cooking time should definitely be 1 hour to 1 hour +. The amount of butter and sugar are both to much. Plus the pie is to sweet. Sorry but no stars from me.There are many more good recipe online then this. item not reviewed by moderator and published
As other reviewers have noted, there are some serious problems with this recipe. THERE IS NO EXCUSE FOR THIS RECIPE REMAINING ON THIS SITE WITHOUT CORRECTION. First, the cooking time should definitely be 1 hour to 1 hour 10 minutes. (I have a well calibrated high end oven, so I know the temperature of my oven was not a problem.) Second, the amount of butter and sugar are both excessive. I had to sop up excess butter from the top of the pie with a paper towel after removing it from the oven at 1 hour cook time. Plus the pie is sickeningly sweet, even adjusting for my personal preference for less sweet desserts. Third, the pie MUST be refrigerated for several hours before eating. I'm mystified that reviewers who note the recipe's flaws still give it a high star rating. There are too many good recipe sources online to put up with one so seriously flawed. If I could give ZERO STARS I would. Google "Buttermilk Pie" and you'll find a number of better options. item not reviewed by moderator and published
first, i LOVE EMERIL!!!!! and i love this recipe. however, i must give it only 4 stars.... because the cooking time is way off! (of course so is my oven, but even allowing for that, the recipe cooking time is way off!) also, the recipe does not clearly state that cooling is essential for the pie to properly set. THIS IS PROBABLY NOT EMERIL'S FAULT BUT RATHER THAT OF FOODNETWORK. THIS MAN IS SOOO BUSY AND WHEN HE PROVIDES A RECIPE, IT IS UP TO THEM TO SEE THAT THE INSTRUCTIONS ARE PROPERLY SPELLED OUT. item not reviewed by moderator and published
After reading other reviews, I decided to make a few modifications and prepared half of the recipe as a trial. 1. Halved everything but the lemon zest and the flour. 2. Used three tablespoons of butter instead of four (half of the one stick in the original) 3. Skipped the crust. I am low-carb and don't care for pie crust anyway. 4. Added about 1/3 teaspoon nutmeg and a few pinches of cinnamon. 5. Baked in sprayed muffin tins - filled each about 1/2 full. 6. Used original cooking time of 25 minutes - pies are done when slightly brown around rim. Let sit for thirty minutes before refrigerating. The result was cute little pies with a slightly crunchy exterior and a nice balance of lemon and spice. Buttermilk receded into the background, lending creaminess and slight sourness. Original recipe seemed too bland. Recommend you experiment with your own flavors. item not reviewed by moderator and published
This pie brings me to when i was a child.My cousin would make me two buttermilk pies for my birthday.This is the one.I Love it. item not reviewed by moderator and published
So Good, this is the best buttermilk pie I have ever eaten!!! item not reviewed by moderator and published
This recipe is simply wonderful. item not reviewed by moderator and published
This pie had a beautiful smooth texture & sheen with that little bit of crunchiness on the top. It just needed a little more punch, maybe more acid (lemon juice, vinegar?). But I really must say, it helped make Thanksgiving seem a more like home for this Southern transplant. I am definitely making this one again. item not reviewed by moderator and published
i really like the way that you set it up step by step as to make the pie. i do expect for my pie to taste very good and i want it to look like the picture. item not reviewed by moderator and published
The reason that the recipe says about 25 minutes is that Emerril most likely uses a convection (has a fan to circulate heat) oven that makes cooking times less and more efficient. So if you do not have a convection oven, then it will take longer to bake. Cooking times will vary from oven to oven. I am a professional baker and this pie is perfect if you do it right. It is always a crowd pleaser. Happy baking! item not reviewed by moderator and published
This pie was delicious and brought back many wonderful childhood memories. :) item not reviewed by moderator and published
This is a very simple recipe to follow for a wonderful pie! I dont use a full stick of butter, it seems a little much but you have to make it to your taste. item not reviewed by moderator and published
Just tried this recipe: results - two soupy pies that are now in the garbage. I frequently try Emeril's recipes and have always been satisfied with the results. I am very disappointed and learned my lesson to read the reviews on recipes before using them. The cook time is definitely not correct at 25 minutes. Someone at Food Network should take the initiative to correct the recipe. item not reviewed by moderator and published
This pie had excellent flavour, but when I went to take it out of the oven after 25 minutes, it was still entirely liquid. I put it in for another 20, and when I ultimately ate it, it was kind of grainy. item not reviewed by moderator and published
this is my favorite pies of all times! item not reviewed by moderator and published
I baked this an additional 15 minutes, and still wasn't sure if it was done. I followed suggestions in reviews to allow the pie to cool on countertop for at least an hour. Middle is still a little 'loose' but am hoping it will firm up in fridge. Cooking time is not accurate. So, I will keep looking.... item not reviewed by moderator and published
IT IS THE FIRST TIME I HAVE MADE A PIE IN OVER 25 YEARS AND I REALLY ENJOYED THIS ONE AND COULD NOT STOP EATING IT. SHIRLEY WEST HILLS CALIFORNIA item not reviewed by moderator and published
I used this recipe but found it took 2 times longer than what the recipe says. It is a good pie though. item not reviewed by moderator and published
Very Good item not reviewed by moderator and published
One of the easiest pies to make and will more than satify your sweet tooth. item not reviewed by moderator and published
Very delicious pie, you can't taste the buttermilk at all. item not reviewed by moderator and published
Greatest buttermilk pie recipe ever!!!!! item not reviewed by moderator and published
I couldn't even eat the pie. It was greasy on top and runny in the middle. Yuck yuck yuck. Very disappointed. item not reviewed by moderator and published
Oh my no. No no no. Far too much butter - it was very greasy. Somehow it separted a little, and the bottom of the pie was a bit darker than the top part. Also just didn't taste good. I do not recommend this. item not reviewed by moderator and published
Yes, you are right! Yours is better! SORRY Emeril. item not reviewed by moderator and published
Thank you for providing this info! The first time I made this recipe, it turned out perfect. I followed the recipe exactly but added an additional 15min cooking time. Perfect! However, I made this pie to bring to a dinner party with friends and it didn't set up at all. Beautifully browned on the surface but buttery soup underneath. Yuck! Had to throw it out. Embarrassing! The difference? Pie one was made with reg buttermilk. The second pie, low fat. Genius! Live and learn! item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond