Buttermilk Pie

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I like this recipe , I have always made butter milk pie

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Delicious!

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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.

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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!!!

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Mellow

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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.

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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.

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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!

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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.

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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.