Buttermilk Pie

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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.

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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.

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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.

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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!

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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.

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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!!!

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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

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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.

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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.

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Horrible and soupy. Now what do I take to my mother's house for Thanksgiving. Someone needs to take this recipe down.