Buttermilk Pie

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My husband saw this prepared on Emeril's show and had me print it off and try it. It is easy, just enough lemon and fantastic. It has since become one of our favorites. I cook Southern, so it is now tucked safely in my recipe file. Thanks, Emeril.

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I made three of these pies today, quick, easy, and adjustable. I made the first with all ingredients listed, then subbed vanilla in instead of lemon. The third, I substituted nutmeg instead of lemon. All three pies were awesome!

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I had to adjust a couple things with this recipe, the amount of lemon to half, the amount of flour to double and the cooking time to at least one hour. I should have read the reviews before I baked my first one. I thought I was doing something wrong and couldn't understand why my cooking time was WAY off. Sometimes the simplest dishes are the hardest to make.

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The cooking time should definitely be 1 hour to 1 hour +. The amount of butter and sugar are both to much. Plus the pie is to sweet. Sorry but no stars from me.There are many more good recipe online then this.

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As other reviewers have noted, there are some serious problems with this recipe. THERE IS NO EXCUSE FOR THIS RECIPE REMAINING ON THIS SITE WITHOUT CORRECTION. First, the cooking time should definitely be 1 hour to 1 hour 10 minutes. (I have a well calibrated high end oven, so I know the temperature of my oven was not a problem.

Second, the amount of butter and sugar are both excessive. I had to sop up excess butter from the top of the pie with a paper towel after removing it from the oven at 1 hour cook time. Plus the pie is sickeningly sweet, even adjusting for my personal preference for less sweet desserts.

Third, the pie MUST be refrigerated for several hours before eating.

I'm mystified that reviewers who note the recipe's flaws still give it a high star rating. There are too many good recipe sources online to put up with one so seriously flawed. If I could give ZERO STARS I would. Google "Buttermilk Pie" and you'll find a number of better options.

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first, i LOVE EMERIL!!!!!

and i love this recipe. however, i must give it only 4 stars....

because the cooking time is way off!
(of course so is my oven, but even allowing for that, the recipe cooking time is way off!

also, the recipe does not clearly state that cooling is essential for the pie to properly set.

THIS IS PROBABLY NOT EMERIL'S FAULT BUT RATHER THAT OF FOODNETWORK.

THIS MAN IS SOOO BUSY AND WHEN HE PROVIDES A RECIPE, IT IS UP TO THEM TO SEE THAT THE INSTRUCTIONS ARE PROPERLY SPELLED OUT.

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After reading other reviews, I decided to make a few modifications and prepared half of the recipe as a trial.

1. Halved everything but the lemon zest and the flour.

2. Used three tablespoons of butter instead of four (half of the one stick in the original

3. Skipped the crust. I am low-carb and don't care for pie crust anyway.

4. Added about 1/3 teaspoon nutmeg and a few pinches of cinnamon.

5. Baked in sprayed muffin tins - filled each about 1/2 full.

6. Used original cooking time of 25 minutes - pies are done when slightly brown around rim. Let sit for thirty minutes before refrigerating.

The result was cute little pies with a slightly crunchy exterior and a nice balance of lemon and spice. Buttermilk receded into the background, lending creaminess and slight sourness. Original recipe seemed too bland. Recommend you experiment with your own flavors.

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This pie brings me to when i was a child.My cousin would make me two buttermilk pies for my birthday.This is the one.I Love it.

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So Good, this is the best buttermilk pie I have ever eaten!!!

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This recipe is simply wonderful.