Buttermilk Pie

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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...

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on the money. Everyone loved it.

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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.

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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...

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I THOUGHT IT COULD BE A LITTLE MORE ON THE MOIST SIDE.

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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.

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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...

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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.

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Simple and yummy!!!

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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.