Olivia's Buttermilk Pie

Total Time:
55 min
Prep:
5 min
Cook:
50 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup biscuit mix (recommended: Bisquick)
  • 1/3 cup (5 1/3 tablespoons) butter, melted
  • 1 teaspoon pure vanilla extract
  • 3 eggs
Directions

Preheat oven to 350 degrees F. Grease a 9-inch pie pan.

Put all ingredients in a bowl and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.


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4.6 187
Read the reviews and you'll have a fantastic pie!  I had made Homemade butter (WOW - so easy! http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-butter-recipe.html ) and used the buttermilk by product to make this pie - I used a graham cracker crust, cut the sugar to 3/4 cup, added a teaspoon of cinnamon and 1/2 a cup of sweetened coconut - all things other reviewers recommended ... thank you Paula and you reviewers :) - baked it for45 minutes.  Next time I will double the recipe and cut it like bar cookies for the kids.<br /> item not reviewed by moderator and published
Very very good! 3 things..1-I only used 1 cup of sugar . 2-Silly me forgot the melted butter in micro so made it without butter..sorry Paula. 3-After 35 min i sprinkled 2 packets of Sugar in the Raw and put under broiler for 2 min. creme brulee style. item not reviewed by moderator and published
Great pie only if you tweak the recipe. 1) You need to use an unbaked pie crust. 2) You need to use only 1 cup of sugar. 3) Suggest the addition of 1/2 tsp of cinnamon; 1 tsp nutmeg; If you like coconut, 1/2 cup of sweetend coconut will make a wonderful addition. 4) check pie for doneness after 40 min. item not reviewed by moderator and published
I made this and it came out cakey not like a custard. Cooked it for the full time so this may be why, but when I checked on it at 5 minute intervals after 35 mins in, it just looked raw. item not reviewed by moderator and published
Made this in a pinch as a last-minute dessert idea because I was looking for something easy, yet interesting. Aside from being possibly the easiest recipe to throw together, it was absolutely delicious! Everyone had to get a second slice. I took the others' suggestions and cut down on the sugar. I added 1 cup + 2 tablespoons. The whole 1.5 cups that the recipe calls for would have been too sweet. item not reviewed by moderator and published
I just baked AND ate a slice of this pie. My eyes rolled back in my head, it's delicious! I did cut back on the sugar to one cup as some reviewers had suggested, but I think the next time I'll use 3/4 cup. I also added nutmeg and baked it in a pie shell. Mmmmmm, it's so good! A quick and easy recipe. item not reviewed by moderator and published
OMG!! Add a cup of coconut and it's like a custard and a macaroon mated and had a baby pie!! Took this to work and everyone loved it!! Like other bakers posted, I reduced the sugar to one cup and thought it was perfect. Any more sugar and it probably would have been "sticky sweet." The only other comment I have is that it baked up much faster than the stated 50 minutes. My pie had a lovely golden top and was completely set at about 35 minutes. I was glad I was watching it and not just trusting the oven timer, or my oven for that matter. TRY THIS PIE! :o item not reviewed by moderator and published
Had some buttermilk to use before it expired and found this recipe. Really easy and delicious. I used only 1 cup of sugar (may use 3/4 cup next time and added the 1/4 cup of unsweetened cocoa as suggested below (may use more next time and it came out great. May try in a pie shell next time even though it just adds calories! item not reviewed by moderator and published
This was so sweet it was inedible. I didn't read the 5 star reviews, assuming that meant those people all thought it was perfect as written, so I didn't notice everyone saying the sugar should be reduced. item not reviewed by moderator and published
This recipe is very good. I suspected that a pie crust was needed even though it didn't call for one. Used a deep dish frozen pie crust and it turned out delicious! We always add pecans for crunch. item not reviewed by moderator and published
I followed the suggestions of some of the others regarding reduced sugar &amp; added some coconut &amp; nutmeg. Also it should back about 35 mins. It was good &amp; well liked. It does not create its own crust. So next time I will pour it in a crust. Though no one mentioned about the missing crust. item not reviewed by moderator and published
Fast and easy. We had it for Thanksgiving dessert. It did not form its own crust, but the top was caramelized--yummy, and it was a cross between cake and custard...much better than a different recipe a tried. I did use only one cup of sugar after reading other reviews. Otherwise, I followed the recipe exactly. I do not think the whipped cream and blueberries went with it very well, so I only ate one piece that way. This stands great alone without adding anything else. item not reviewed by moderator and published
Made this just as called for except cooked it for 45 min. It was very good. The top was caramelized and delicious. Served it with whip cream.Yummy. item not reviewed by moderator and published
Very good custardy type pie. I'm glad I read the reviews before I made it as I cut the sugar to only 3/4 cup and it had plenty of sweetness. I can't imagine using 1 1/2 cups! I also added a handful of coconut (because I love it and a sprinkle of nutmeg. Very easy to make and oh - cooked in only 35 minutes - not 50, so keep an eye out! item not reviewed by moderator and published
So easy and so decelious item not reviewed by moderator and published
I was looking for an easy dessert recipe and this was not only very easy, but also very delicious! After reading other reviews, I cut back the sugar to 1 cup. I also added about 1 tsp of lemon zest and 1 tsp of nutmeg which I think added more depth of flavor. It cooked probably about 40 minutes rather than the full 50 minutes. Great recipe! item not reviewed by moderator and published
Ok so I just made this and I have to agree with the other posters...it is VERY sweet. In fact, I only used a cup of sugar and would def cut it down to 3/4 cup next time. A good, simple dessert. Only thing I hsd to buy was the buttermilk. : item not reviewed by moderator and published
Easy &amp; delicious. I use a bit less sugar and sometimes add shredded sweetened coconut to the batter. I also sprinkle nutmeg over the top before baking. YUM item not reviewed by moderator and published
The pie was delicious!!! Added the nutmeg on top before baking and served with fresh blueberries. Can't wait to try the other suggestions. Thanks Paula!!! item not reviewed by moderator and published
Tasty, but a little too sweet. I'll make it again but I'll cut down on the sugar. Also it was done in only 30 minutes. My husband and kids loved it. item not reviewed by moderator and published
Very tasty, reminded me of custard. Very easy to make and very good. I will definitely make this one again. item not reviewed by moderator and published
This recipe is easy and simply delightful! Very versatile...we used strawberries to garnish, but are already planning to try peaches this summer! item not reviewed by moderator and published
I served this pie along with the more traditional version for Thanksgiving and the guests all preferred the other pie. This one has a thicker texture. item not reviewed by moderator and published
Wonderful &amp; easy; don't forget to sprinkle a tiny bit of nutmeg across the top when it goes into the oven. Prep reminds me of an old "Impossible Pumpkin Pie" recipe I have - mix the filling in a blender with the Bisquik in it. item not reviewed by moderator and published
Not only does this come out perfect every time (I've made a dozen of 'em, but it always gets rave reviews from those who eat it. Simple, just sweet enough. Yummmmmmmy. Thanks yawwhll. : item not reviewed by moderator and published
OOOH SWEEET! I thought I would never say this about a dessert, this pie was too sweet. BUT, it was really good! I want to make it again with maybe 1 1/4 cup of sugar or maybe just a cup. My husband says to keep it sweet. He gave the pie a 4.67 stars :. We topped out slices with whip cream and black berries. I am going to make this pie for my parents during the holidays. Thanks Paula Dean! item not reviewed by moderator and published
Loved it! Only thing I changed was using lemon extract instead of vanilla. Texture and sweetness were perfect. This was my test pie for Thanksgiving. Glad we'll get to eat this "test" pie. I will definitely keep this recipe. item not reviewed by moderator and published
GREAT, GREAT, GREAT item not reviewed by moderator and published
Only one cup of sugar! I love sugar and just a little too sweet. item not reviewed by moderator and published
This pie was really good for as simple as it was. I made a healthier version using low-fat buttermilk, low-fat Bisquick and Smart Balance butter. I also cut the sugar down to 1 cup. It was still really good and sweet. Frankly, I think the sugar could be cut back to less than a cup. This pie would also be a good base for other ingredients such as chocolate, coconut, nuts, etc. item not reviewed by moderator and published
Absolutely delicious and so easy to make. item not reviewed by moderator and published
I thought this pie was really unique, unlike any pie I've tasted before. I thought it was light and simple, sweet and yummy. My mom LOVED this pie. I thought it was just pretty good. I give it four stars. My mother would have given it five stars. item not reviewed by moderator and published
This was DELICIOUS! And SO easy! I did get nervous after reading the reviews on the sugar so I put probably 1/4 cup less than called for, but it wouldn't have hurt to put it all in, it was amazing! Probably the easiest dessert I've ever made and one of the most delicious! Great job Paula as always! item not reviewed by moderator and published
Well, Paula, you've done it again! This was great. It was so tasty that I had to make it twice in the same week per popular demand! I was out of vanilla so I used 1 1/2 Tbsp. of a special Teqilua I had gotten in Puerto Vallarta, and wow! it was great. P.S. The second time I made it I used the "A Frig Full of Food" recipe that says it's better than yours, and it wasn't + yours is simpler to make. I just love all your stuff. Thanks, Paula! item not reviewed by moderator and published
Easy &amp; so good! I used barely more than a cup of sugar, as the reviews said. It was still very sweet. Takes less than a minute to mix. Happy eating! item not reviewed by moderator and published
So easy. Thank goodness, because it never lasts more than an hour in this house! I use raw sugar, so maybe that is why I did not find it overly sweet. item not reviewed by moderator and published
Holy moly is this sweet!!! For someone with a serious sweet tooth, I reduced the sugar to 1 1/4 cups like recommended by others and added some shredded coconut, and it was still too sweet. The flavour is fantastic though, and it's strangely addicting. The coconut totally makes it, gives it that toasty crunchy texture and flavour. The next time I'll try making it with only 1 c sugar and maybe some fruits or chocolate chips in it. item not reviewed by moderator and published
I LOVE this recipe. Its so simple and easy. I read how other said it was very sweet so I added so blueberries into the batter and baked it up. It balanced out the sweetness with the slightly tart blueberries. If I made it sans blueberries I would definatly cut down on the sugar. item not reviewed by moderator and published
I have been making this very simple pie for over 25 years and this is the first time I have ever seen the recipe in writing since receiving it from a patient in Houston, Texas. I loved it so much back then that I asked the woman for the recipe. I like that it makes its own crust and the ingredients are poured into blender for a few seconds, and put into the oven! How easy is that?? The one thing I do differently is that I make the Regal chocolate sauce on Bakers unsweetened chocolate package (or online and serve warm on top of pie, making this dessert complete! item not reviewed by moderator and published
Recipe needs tweaking for sure. Have made several buttermilk pies and the best I've made is by using this with some adjustments. I use a 1/2 cup (1 stick unsalted butter melted. 1/2 tsp lemon zest 3/4 tsp fresh lemon juice. I follow the rest of the recipe except I pour into a par baked pie crust (bake deep dish pie crust for 10 minutes I cover edges of crust with foil until last 20 minutes. I bake for approximately 60 minutes. I've tried several recipes and this has gotten the best reviews with friends and family. Just our opinion. : oh and I cut sugar to 1 1/4 cup item not reviewed by moderator and published
So easy and delicious. Followed greta's mom advice to reduce sugar and add coconut. Used glass pie plate and convection oven so reduced both temp and time. Beautiful golden color. item not reviewed by moderator and published
Buttermilk Pie Wonderful! We had this for Christmas Dinner 2010 ! We were amazed how easy it was to make! item not reviewed by moderator and published
so easy and delicious. my family ate it for dessert and breakfast item not reviewed by moderator and published
This pie is sooooo good even my picky husband loved it!!! I liked how it gets nicely brown on top. Truly melt in your mouth goodness. Will include this on my list of desserts coming Christmas. Thanks Paula, another great recipe! item not reviewed by moderator and published
Super easy and incredibly delicious! This is the first buttermilk pie I've ever had and I love it. I have one in the oven as I'm typing this (and this is my 3rd pie this week!) For the first pie, I cut the sugar to 1 1/4 cup as others had suggested but found that it was still too sweet for me. I used just 1 cup of sugar for the second pie and it was perfect. The texture changed a bit, but it may have been because of the cooking time and the pie tin I used though. item not reviewed by moderator and published
I cannot say enough about this pie, so tasty and so simple. The only reccomendation I have is like most others, cut down on the amount of sugar. I did and it was still extremely sweet, but in a good way! Yumtastic pie! item not reviewed by moderator and published
GREAT! This is so easy it is hard to believe it is tasty. I made it following the recipe exactly the first time. The second time I reduced the sugar to 1 1/4 cup. Personally, I like the pie fixed using 1 1/4 cup sugar. I think this would be wonderful with a 1/2 cup of coconut thrown in the mix. I'll try that next time. item not reviewed by moderator and published
Stop reading this comment and go make this delicious and easy to make pie. It was better than I thought it would be, in fact its spectacular! I am making two more pies to bring them to work tomorrow. EASY as "pie" to make too! item not reviewed by moderator and published
Super easy and cheap to make. I did use 1 1/4 cup sugar and lemon, I love that you can make it you own by adding your favorite flavors. I will be adding this one to the Thanksgiving dessert table. item not reviewed by moderator and published
I made this for my husband's birthday. We loved it!!!! We didn't miss the crust at all. I did add about 2 T. lemon zest to the batter. I served it with whipping cream and fresh raspberries. I bought dry buttermilk which is great, because you just mix it with water and you always have it on hand. A real treat and a keeper! Kathleen Grand Lake, CO item not reviewed by moderator and published
Seems like there rendition of Short cakes but in one large pan. Did I miss something? item not reviewed by moderator and published
Made this for the first time tonight. It is delicious. I followed the recipe exactly. I may try some variations later, but wanted to taste it as is. I don't usually buy buttermilk, but I have a feeling I'll be buying it more. It was the best "impossible pie" I've ever made. And although I love crust, as another reviewer said, I did not miss the crust. Once again, thank you Paula! item not reviewed by moderator and published
I had some buttermilk that was expiring and remembered seeing this recipe awhile back. I had everything on-hand, so I made it and was really pleased. The whole house smelled like fresh waffle cones while it was baking, which was nice but did have me thinking it was going to be way too sweet; happily, although indeed sweet, it's not too much and the top ridge of the pie becomes caramelized and chewy, which was great! Didn't have any berries or fruit, so just served with ice cream. Next time I think I'm going to add some lemon zest to the batter before baking and make sure I've got blueberries. A simple dessert with a lot of possibilities. item not reviewed by moderator and published
I had never heard of this pie and since I'm moving to Georgia it sounded like a good time to try it. Super easy and super fast. I'm going to try some other versions of this pie but they can't get much better. item not reviewed by moderator and published
Inadvertently used 3/4 cup BUTTER instead of 1/3 but to my surprise it turned out INCREDATABLE!!! No blueberries were available in the store so I used raspberries and I must say this delight is refreshing with a wonderful array of berries. item not reviewed by moderator and published
I love buttermilk pie and this is a wonderful recipe because I don't like pie crust. The only thing i modified was reducing the suger to 1 1/4 cup. Next time i make it i will try using coconut extract or lemon extract for a different taste. This is a keeper! item not reviewed by moderator and published
The perfect buttermilk pie filling is 3 large fresh eggs, 2 level cups of sugar and 1 cup of buttermilk...add 1 tsp of pure vanilla extract (not artificial) and mix. I used my food processor and blended for 5 minutes. I used a frozen deep dish pie crust from the local store, and precooked it for 10 minutes at 400 degrees. I poked the bottom of the tin with a fork many times, and also placed strips of foil across the top of the crust to prevent overbrowning before precooking. When cooking for that time, reach into the oven and poke any bubbles forming with a fork and gently push that section back down. 10 minutes at 400 is perfect. Remove the crust from the oven, and remove the foil as well. Preheat the oven to 350 and then add the filling to the precooked pie crust, and cook for 50 minutes...you want a slight brown on the surface, and the top will probably rise. 50 to 55 minutes should be perfect. With no butter, or flour/pancake mix. item not reviewed by moderator and published
I put this into three 5" pie tins so didn't cook it quite as long. I turned out perfectly and was incredibly easy. I did use one sub; used some pancake mix instead of biscuit mix. It turned out perfectly. Very yummy item not reviewed by moderator and published
i trusted Paula Dean and didn't alter any of the ingredients. My hubby is sooo pleased. Give it a triy! item not reviewed by moderator and published
Made this pie for family and it was a huge hit! Followed suggestion of some reviewers and decreased sugar. Easy and good. item not reviewed by moderator and published
I followed the recipe exactly and wound up with a flat dark brown cake. item not reviewed by moderator and published
I loved it! My pie needed more than 50 min to bake however. item not reviewed by moderator and published
This pie is the bomb!! I've made it several times already. I have brought it to work to share with my co workers and they absolutely loved it especially my boss. He gets like a little boy when I bring it in. In fact when i get home tonight I'm making 2 of them for our overtime tomorrow. Thank you paula. Delicious!!! item not reviewed by moderator and published
WILL MAKE AGAIN item not reviewed by moderator and published
This pie sounded so good I had to try it and boy was I glad I did. It's sitting on my counter now, cooling. It baked up beautifully, a golden brown on top. I also did as suggested and reduced the sugar to 1 &amp; 1/4 c. I sprinkled the top with cocoanut and cooked it for the full time. I was afraid the coconut might burn but it did not and it looks fabulous. Can't wait till it cools so I can have a piece! I'm going to top it with whipped cream. Thanks, Paula! item not reviewed by moderator and published
I never heard of buttermilk pie but this had so many positive reviews I had to try it. It was really easy to make and pretty good. Not quite what I expected. It's more like a baked custard. I made 2 pies. One regular and one with coconut like some others had suggested. Both are good. Better with fruit and/or whipped cream. It doesn't say in the recipe but you should let the buttermilk get close to room temperature first so that it doesn't make the melted butter lump together. It will come out tasting the same though. item not reviewed by moderator and published
The recipe doesn't tell you how to finish it off. Just look at the picture. Large, lovely blobs of whipped cream, sprinkle blueberries all around and dust with powdered sugar. This dessert is perfection; and it couldn't be easier. The flavors are divine, sweet but not too. It hits the perfect center of your taste buds and satisfies all of them. Please don't adjust this recipe until you've tried it as written. It's really great. I got brave and served it for a small dinner party tonight, untested. They all loved it and took the recipe home with them. It was a major hit. item not reviewed by moderator and published
the only thing i like about pie is the crust so i was reluctant about this one but i had to do something with leftover buttermilk. I didn't miss the crust one bit. on the advice of other reviews i only used 1 c. of sugar and it only needed 45 min. in the oven. can't wait to do this again with lemon. item not reviewed by moderator and published
i made this pie to use up some buttermilk i had, what a wonderfully simple and delious pie !!! it was super simple and took very little time to make, a great platform to work with as i'll try other ways to inhance the flavor thanks Paula item not reviewed by moderator and published
maybe I made a mistake,I used 2% milk and 1 t lemon juice as a sub for buttermilk. Next time will use whole milk, with vinegar.I never buy buttermilk because I dont use it enough. It was a little soupy in the bottom and I wasnt sure if it was supposed to. I guess not, but it sure tastes good. I made a note to myself to cook for 55 minutes next time also, and if too brown will cover with aluminum foil. You know, I did get interrupted in the middle of mixing stuff up so the eggs and sugar sat in the bowl for 15 or 20 minutes before I got back to finishing it...maybe after whipping stuff up I had finished and baked it would have had eggs the consistancy to bake better? Will definately try again. item not reviewed by moderator and published
I made this pie for my family and my teenage son came home and ate more than half. luckily its sooooo easy I had time to make another. Thanks sa bunch. item not reviewed by moderator and published
I made this pie today and it was SO easy to make and it is fantastic-I can't stop eating it! I did add less sugar and it is perfect. I also added 3/4 cup of bisquick and zested a lemon into the mix and added the juice of 1/2 a lemon. I also topped it off with homemade lemon whipped cream and strawberries. AMAZING! item not reviewed by moderator and published
I made this for a last minute dinner party and everyone loved it. Between my uncle and dad, they ate about 1/2 of the pie. I did only use 1 1/4 c sugar and added coconut. I still have some more buttermilk, maybe I'll make another one. J- item not reviewed by moderator and published
Paula, thank you for posting this recipe darling, it was marvelous! We had some buttermilk that was starting to turn chunky, and needed something to do with it. So we stumbled upon this recipe. Reading other comments, here's what WE decided to do: Some say a cup of sugar, the recipe calls for 1 1/2 cups...well, we split the difference; 1 1/4 cups. We threw a little coconut in the mixture as others have done. We guestimated on the vanilla and added some amaretto to boot. I mean, what's a recipe without a little booze! After greasing the dish, we realized there would be no crust? Common, pie's gotta have crust. We used Halloween double stuffed oreos for our crust. To our dismay, we didn't have a zip-lock baggie to crush them in, so we used the back side of a butter knife, then covered it with wax paper and used our hands to attempt at making the pieces finer. We cooked it for approximately 29.8452 minutes, then added more coconut to the top. At this point we turned the oven down to 326 F** so it would just bronze the coconut. Pulled it out 11 minutes later and enjoyed! **Oven temperatures may vary. item not reviewed by moderator and published
My picky husband that doesn't really like sweets really, really liked this pie. I, however, have been looking for a good, reliable buttermilk pie recipe for years. This is not it. It wasn't the right consistency of a buttermilk pie - liked the fact there is no crust, though. item not reviewed by moderator and published
Quick easy, simple to follow recipe. I did tweak it just a bit. I added 1/2 bag of sweet shredded coconut to the dry mixture, and used my beater to combine everything together so it came out like a coconut buttermilk pie. It was fantastic. Everyone raved over it. It's a winner and a keeper. Gotta love Paula. This pie is just as good without the coconut. item not reviewed by moderator and published
Made this as a quick dessert for Thanksgiving and it turned out great. Everyone liked it and said they didn't miss the crust. I however think it would be good with that addition. Next time I want to try the lemon extract also. item not reviewed by moderator and published
I used the lemon concentrate to make it more like cheesecake as per the suggested alterations. I switched sugar for = amount of Splenda. This will happen again. If you make it for the holidays, u'll need to make more than one. item not reviewed by moderator and published
I cook alot but dont always take the time to rate recipes. I could not resist this time. I did, per other suggestions make some alterations. I only added about 1 cup of sugar, perfect sweetness. I used lowfat buttermilk too. Per other suggestions I added some coconut. When I realized it was sinking to the bottom when I poured it in the pie plate I also went ahead an sprinkled some coconut on the top. That turned out brillant as the coconut on top got nice and golden and toasted. I highly suggest making this. item not reviewed by moderator and published
Too easy to be this good. A Sunday night special and buffets. item not reviewed by moderator and published
I have made several of these pies. Instead of using vanilla, I've added different extracts/flavorings. When I added coconut extract, I also stirred in some coconut. It is my favorite. Lemon extractis good with lemon zest. Don't get me wrong, vanilla is good, too. This is a no-fail recipe! item not reviewed by moderator and published
incredibly easy to make and incredibly good. the easiest and best pie i have ever made!! item not reviewed by moderator and published
Amazingly easy and absolutely delicious. My husband and I had it gone in 2 days. Since I wasn't sure how it would taste, I didn't buy a large box of Bisquick (bought a small box of Jiffy biscuit mix), followed rest of recipe as it was. Took 45 minutes to bake. Let it sit for 15 minutes and ate a piece, however is much better cold. Have to make another one today! Am considering adding coconut, or cinnamon &amp; nutmeg. item not reviewed by moderator and published
VERY DELICIOUS!!!!!! item not reviewed by moderator and published
This is th easiest and the best tasting buttermilk pie. I wasn't sure without a crust, but now this is the only version I will cook. Thanks so much item not reviewed by moderator and published
This is the best buttermilk pie recipe I have ever tasted. It is simply delicious!!! item not reviewed by moderator and published
this was such a simple cake to make! I had no bisquick so I made a homemade biscuit mix (just googled it). very tasty with homemade whipped cream and strawberries. i think it was too sweet for my tastes. next time i will just add 1 cup sugar and maybe even a little lemmon. a definite repeat. item not reviewed by moderator and published
I had leftover buttermilk from an Alton Brown leek &amp; potato soup and had no idea what to do with it. Came to the FoodNetwork and found this unbelieveably easy recipe. Never heard of buttermilk pie before but I'm willing to try anything. After reading the reviews I went along with cutting back on the amount of sugar. Used only 3/4 cup. The pie is delicious and sweet enough with that amount. Next time I will try a different flavor extract and use Splenda. This recipe is definitely a keeper. So many variations of it can be made. My friends, who never heard of buttermilk pie either, were quite pleased with the results. item not reviewed by moderator and published
I mixed by hand w/ a whisk, it wasn't perfectly smooth. But it came out of the oven perfect. After about 15 minutes it fell a little. It sat for over an hour before we cut into it. Taste was fantastic. Everyone loved it. But next time I will to serve it warm. item not reviewed by moderator and published
Another Paula Deen Masterpiece. Yummy old-fashioned custard without all the scalding, etc, and waiting to set. Used Heart Healthy Bisquick, added 1/2 C coconut (as suggested in a review below - thank you!), substituted coconut extract, and used 1/2 C sugar and 1/2 C Splenda for Baking. Voila! We ate it 15 minutes out of the oven (so delish-looking) and will try chilled next. Thanks again, Paula (and Olivia) : ) item not reviewed by moderator and published
I have been making this recipe for years also and it is so easy. Instead of buying buttermilk, just add 1 tablespoon per cup of whole milk, let stand 15 minutes and voilla, you have buttermilk! For some free recipes visit me at sandiesgalley.com Hope this helps make your life easier in the kitchen. item not reviewed by moderator and published
Oh, my goodness - - this is the exact same recipe my grandmother used to make and it is THE BEST! Our serving suggestion - - top with sliced strawberries and drizzle with fresh cream. Thanks, Paula, for making me smile! item not reviewed by moderator and published
this pie was the best!!!! My husband likes all his desserts cold....I took this out of the oven and it sat less than 15 minutes...I had cut a piece for him to put in the fridge. He ate it right there and then and had a second! Definitely a BIG keeper. Love you Paula, you make me laugh every day! item not reviewed by moderator and published
Dear Ms. Deen, The buttermilk pie looked so good on the program; I came looking for the recipe. But, before I try it I have a question. Why is Bisquick recommended? Is there a specific reason it works better? I have a personal "beef" with Bisquick. p.s. I rated it because I had to for this email to be posted. It sure looks excellent. item not reviewed by moderator and published
My rating may not be fair. I didn't have buttermilk so I used fat free half and half with 1 Tbs. lemon juice. Also used reduced fat bisquick. Pie didn't make it's own crust but had a spongie layer on top with a gooeier layer on bottom. Flavor was sweet but I was disappointed in the texture. Could be the ingredients I used so don't do what I did if you want this pie to turn out right. item not reviewed by moderator and published
I am not a big fan of crust the recipe was terrific. I made it for Christmas it was a huge hit. It was so easy to make and looked and tasted wonderful. Thanks for this one Paula......I will be making this pie over and over item not reviewed by moderator and published
This pie is so good, it is almost sinful. It tastes just like a custard. I hate pie crust, I think it is truly bad. I was estatic when I found a "crustless" pie. Its fabulous. HMMMMM..... How can I sneak a bite more without anyone knowiing item not reviewed by moderator and published
Sorry Paula (and Olivia), but this buttrmilk pie was a disappointment. The Bisquick in the mix made it spongy, not creamy like buttermilk pie should be. item not reviewed by moderator and published
Really yummy! But next time I try it I'm going to use less sugar, because I put wild Maine blueberries in it and it was so great but with so much sugar it lost some of the blueberry taste. So other than that it's great! item not reviewed by moderator and published
My wife and I really enjoyed this pie we have made it alot for family and friends they also love it. This reminds us of a old fashioned pie called a sugar cream pie which we havent had for years. Thanks for the pie. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond