Classic Southern Buttermilk Pie

  • avl123 Posted: 09/02/14
    Worthy of a Special Occasion

    I've made this recipe twice and agree with others who say this is more a lemon pie than a true buttermilk pie. I cut down on the lemon juice and zest on the second go-round. Also, I"m using a frozen pie crust and it takes 1 hour, 15 minutes to cook.

  • Dough21 Posted: 04/14/14
    Worthy of a Special Occasion

    You know what? I was so looking forward to tasting this. I even made the crust from scratch, like I did in the old days. Don't work so hard. Use a pre-made pie crust and settle in for a serviceable pie. It wasn't wonderful - and the only reason? Too much lemon! I wanted a Buttermilk Pie and ended up with a sort-of-lemon pie. I wasn't expecting lemon, and wished I had put less lemon juice in the recipe. Buttermilk Pie this is not. Sort of Lemon Pie? It's good. Next time I'm using (much) less lemon juice. It wrecked it for me!

  • Bross024 Posted: 04/28/14
    Worthy of a Special Occasion

    I've never had a buttermilk pie before so I was really excited to try out this recipe. It turned out amazingly well! It had a nice custard texture with a light, sweet, buttermilk flavor with a hint of lemon. Definitely will make again!

  • chosn4one Posted: 07/21/14
    Worthy of a Special Occasion

    This is a great pie with a great crust. However, it is definitely more of a lemon custard pie! I love lemon, so I didn't mind. My only criticism is that it was a little too sweet for me and my family. So, next time, I will reduce the amount of sugar. Other than that, my family loved it!

  • annalada Posted: 08/30/14
    Worthy of a Special Occasion

    Made this tonight. After reading the reviews i decided to omit the lemon. I also used a pre made shortbread cookie crust instead.This is one of the best pies ive ever had. Topped it with a home made blueberry compote... delicious!

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