Buttermilk Pie

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I made this because I wanted to use up some leftover buttermilk. I didn't have a tart pan so I made due with a cake pan. The look was not perfect, but the taste was delicious. I have since purchased a tart pan and will try again the next time I have buttermilk to use up.

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This pie is fantastic ! My entire family voted it 5 stars. No leftover pie for next day snacking !

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I just made this...with a few changes. The reason I changed it was because I live (for now in a foreign country. I already had an orange in the fridge and I was too lazy to make a pie crust from scratch. I can't find ready made pie crusts here. So I made it crustless. I baked it in a parchment lined 9" square baking dish. I substituted the orange for the lemon and cinnamon for the nutmeg...it just seemed like a good fit. Everything else stayed the same. It baked for less time, I believe due to the fact that the crust wasn't there as a barrier from the heat. It only took about 35 minutes. It's absolutely delicious! Very light and tasty! I will definitely make this again...might even try it with lemon next time...but the orange was outstanding!

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This was our first buttermilk pie and we loved it! I panicked after I added the buttermilk, as the filling curdled. I surmized that it must be the lemon juice that caused this. I proceeded baking the pie, hoping for the best. I needn't have worried. It came out beautiful and was so delish! Go ahead and try this pie and don't worry if your filling curdles..it will be fine.

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I had two issues with this pie.

1 I did not like the lemon flavor. This is just a personal preference. I wanted a buttermilk pie, not a lemon-buttermilk pie, and unfortunately there was just too much lemon for me. I'm a bit of a purist when it comes to simple desserts and I don't typically like adding extra flavors. Next time, I'll leave out the juice and zest.

2 Separating the eggs seemed totally unnecessary. It took up extra time, and didn't seem to add anything to the pie. The filling did seem airier than buttermilk pies that I have had in the past, but I don't think it was a good thing. I like the dense filling, and adding so much air seemed to make the pie more of a baby food consistency. Also, egg whites at stiff peaks were very difficult to fold into the batter. I won't use this step next time.

I'm making this pie again tonight so I will post another review after my changes.

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I thought this was fatastic. I used the zest and juice from a meyer lemon. The pie was creamy and fresh with a good dose of dairy. I usually likestrong lemon taste but was crazy about this. Shared thepies with 4 groups and each one loved it! (I was careful not to call it a buttemilk pie. I called it an amish lemon pie!

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This pie was amazing! It's not a lemon pie, which is what some users were complaining about because they expected a strong lemony flavor. There's just a hint of lemon to freshen the pie and make it great. Love it!

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This pie was a disappointment. I made it because I had all the ingredients and we love pies so I thought I'd give it a try. It was pretty easy, although I noticed that several other recipes for buttermilk pie don't require separating the eggs and I'm not sure that doing this added anything other than a little extra time. The taste was slighly lemony and the texture was smooth and nice, but overall we thought it was rather bland. I'd rather make a lemon chess pie to get a real lemon flavor, or anything else that has a little more personality. It was kind of like eating a "baby food" version of dessert! My husband who is a true pie lover voted to ditch this recipe, and I agree. We can do better with the ingredients!

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most awesome pie I've had in a long time yummy could eat the whole thing

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this is a really old Amish recipe..Been eating this pie for over 20yrs..its awesome..A little antique shop in central Michigan has also been making this fab pie for a good 20+yrs and customers rave about it..this is a yummy treat...