Olivia's Buttermilk Pie

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (182)

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Average Rating:

Total Reviews: 182

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  • on May 12, 2013

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    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.

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  • on May 04, 2013

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    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

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  • on February 18, 2013

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    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!

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  • on February 05, 2013

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    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.

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  • on December 23, 2012

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    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.

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  • on December 20, 2012

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    I followed the suggestions of some of the others regarding reduced sugar & added some coconut & nutmeg. Also it should back about 35 mins. It was good & 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.

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  • on November 23, 2012

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    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.

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  • on October 01, 2012

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    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.

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  • on June 24, 2012

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    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!

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  • on May 16, 2012

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    So easy and so decelious

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