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Olivia's Buttermilk Pie Recipe

Olivia's Buttermilk Pie

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Average Rating:

Total Reviews: 182

Showing 51-60 of 182

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  • on September 07, 2010

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    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.

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  • on August 22, 2010

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    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!

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  • on August 06, 2010

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    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.

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  • on July 31, 2010

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    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

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  • on July 14, 2010

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    i trusted Paula Dean and didn't alter any of the ingredients. My hubby is sooo pleased. Give it a triy!

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  • on June 26, 2010

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    Made this pie for family and it was a huge hit! Followed suggestion of some reviewers and decreased sugar. Easy and good.

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  • on June 26, 2010

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    I followed the recipe exactly and wound up with a flat dark brown cake.

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  • on June 08, 2010

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    I loved it! My pie needed more than 50 min to bake however.

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  • on April 23, 2010

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    WILL MAKE AGAIN

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  • on April 02, 2010

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    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 & 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!

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