Buttermilk Pie

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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!

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Tastes just incredible. But baking time is minimum 1 hr.

Also, substituting lime zest for lemon zest gives this recipe an added fresh kick!

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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.

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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.

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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!

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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.

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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.

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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

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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!

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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.