Buttermilk Pie

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Never heard of buttermilk pie before, but with leftover buttermilk I wanted to try something easy. Quick preparation and few # of ingredients was a big draw. This was literally 3 steps and it turned out great.

Cooking time should definitely be increased to 50 minutes. I also used half the lemon zest, since that was all that came off of 1 lemon. Pie was firm and set up with just enough color after 50 minutes. Melted butter was fine and the amount was fine, no greasy top to my pie. However the filling was quite liquidy when transferring to the pie crust, it may have been thicker consistency if you used softened butter and creamed it with the sugar instead of adding melted. I think the pie would have tasted just fine with less sugar, particularly if you are looking for more tang from the buttermilk.

But my husband and I enjoyed it and I will definitely try it again, maybe adding vanilla or other substitutions. It was light enough to serve as a sweet treat during hot/humid week here in the mid-Atlantic region.

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Cook time is way off. Too much butter. Too sweet. And way, way too lemony. This was so bad I registered just so I could warn others. Find a better recipe, and Emeril, retire.

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With all that lemon zest and no vanilla, this is not the traditional buttermilk pie that we all grew up with. It's a good pie, but it's a lemon pie. Also, the eggs did not set up within the time. I had to turn the oven way down and leave the pie in there for a much longer time to get the eggs to set. This recipe must not have been tested; needs work.

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This is an easy, old southern pie and I've made it for years now. I love it slightly warm with ice cream on the side or fresh whipped and sweetened whipping cream.

A lot of people said the timing was off. For starters I always made the Tbs of flour a heaping Tbs. Now every oven is different but I've always baked it for about 35-45 minutes on the bottom half of my oven, in a 9" glass or cast iron pie pan. It will be mostly, but not completely, setup when it's done and lightly browned on top but leave it set on the counter until it cools completely to room temp and then stick it in the fridge if you want. Sets up perfect every time for me. :

Also, I've always added 1 tsp fresh lemon juice with the zest... unless I didn't have a lemon on hand and then I used 1/2 tsp lemon extract and 1/2 tsp rum.

If you want an easy homemade crust in a hurry, take 1 cup flour, unsifted, 1/2 tsp salt and 1/4 cup of oil and mix together. Add 2-3 Tbs. ice water and mix with your hands until a dough forms. No need to roll it out.. just throw it in the pie pan and press it out. It'll surprise ya and save you a trip to the store for a not-as-good store bought crust!

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I love this. Super simple and yummy but needs to cook longer. I don't even know how long I ended up cooking mine. I kept adding 5 more mins. Proably 30 mins longer. I was starting to worry lol.

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Make sure to add buttermilk last, you can make it with or without the lemon. It is so good.

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I've made this pie a number of times and it's really good; however to make it great you need to increase the cooking time about 25 minutes.

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I guess I am in the same boat as others...didn't read all the reviews before I started baking my pies. NOT ENOUGH COOKING TIME I baked for the 25 suggested minutes and the middle never did it's thing. Don't know if I will bake longer next time or just give up???

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wish i had read some of the reviews this is my second attempt 50 minutes in and still not set up hopefully it sets before it burns on top.

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OMG! I just made this pie and the bake time is so far off.... I should have checked the reviews first! I'm reheating my oven nad putting it back in...I hope I can save it! GRRR!