Buttermilk Pie
This recipe was originally noted by my wife on a cooking show on TV. It was touted as an Amish recipe. All we had for a long time was the list of ingredients on the back of an old envelope. We lost it for a good while and after I found it, I originally posted it so I would never lose it again. Thank you all for all your interest ... this is my absolute favorite pie. During the "lost" phase I must have gained 20 pounds trying numerous different buttermilk pie recipes ... I was so glad when I found it again as only a few even came close in taste and texture. I've noted a lot of people mentioning reducing the sugar, which is fine, but bear in mind that the sugar quantity was a major difference between this and other recipes I tested when it was lost. Hey, it is a PIE, it is SUPPOSED to be sweet. Enjoy
Reviews
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Wow! I took one bite of this delicious pie and I had an immediate flashback of me, as a child, sitting in my Amish great-grandmother's kitchen eating this exact pie. This recipe is the real deal! I followed this recipe exactly, but I recommend loosly placing some aluminum foil on top of the pie the last 30 minutes of baking to avoid overbrowning. This pie is good served cold for Summer and warmed up for Winter. -
I love this pie. This recipe fits PERFECTLY into one of those frozen Pet-Ritz deep dish pie shells. I made two pies... one pie with 1/2 tsp. lemon extract added and one without. Both were delicious!! I also reduced the sugar to 1 cup, as others did. Cooking custardy-pies is always tricky for me. I make a loose foil "tent" over the whole pie with a slit on top for steam to escape. If it needs browning, I'll remove the tent 10 or 15 minutes before the baking time ends. Thank you for sharing this treasure of a recipe!
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I made it with the full sugar amount, and made it again with only adding 1 cup. Definitely better with only 1 cup. I used Pillsbury frozen deep dish crusts. The first pie, I cooked as directed, but it browned more than enough with 20 minutes still left to bake. Second pie, I heated the oven to 400 degrees but immediately turned it back to 350 when I placed the pie in to bake. Came out perfect the second time.
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Hi! I don't want to add stars because I modified this into something else, but the recipe is yours, so I have to give credit. What a yummy surprise flavor! I used FF Buttermilk that I needed to use up, 1 c of sugar and I added the vanilla in to the mix at some point- the instructions don't say where. Anyway, I omitted the crust entirely and greased a glass pie pan. Baked as directed, first for 10 mins at 400, then 50 mins at 350 and ended up with a really thin and light and creamy custard with a caramelly top. I would serve with berries, but for the 2 of us, it was just a great sweet treat without a lot of fuss. We're keeping it!
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I had actually never heard of the buttermilk pie, but the name and picture enticed me. The ingredents are similar to a southern chess pie, but after tasting this, I can never go back! I also used a refrigerated pie crust. Now that I am pregnant, I crave a warm slice of this pie.
