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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3.5 109
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

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Thanksgiving Desserts: Pies and Beyond