Delicate custard pie - one you will love!

Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well.

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  • Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes.

Nutrition Facts

353 calories; protein 6.2g; carbohydrates 47.6g; fat 15.7g; cholesterol 87.5mg; sodium 248.4mg. Full Nutrition
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Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2007
I was looking for a recipe like this to use up 2 cups of buttermilk. I wanted a simple recipe without too much butter and no need for a mixer. This pie is delicious. Hubby & son (both very picky) enjoyed it. I used a 9" frozen deep dish pie crust, and had just a little extra filling left, so I baked it separately in a small ramekin, and it was delicious, too. I also added an extra egg since I had only lowfat buttermilk, and it set up perfectly. Next time I would take it out of the oven when there is a small center of custard that still "jiggles", as it will firm up while cooling. I am also planning to try it with lemon peel and juice, and once with coconut. The flavor of the custard is wonderful. We preferred it after it had chilled it in the fridge. My first buttermilk pie experience, and I will make it regularly. Thanks for a great recipe! Read More
(51)

Most helpful critical review

Rating: 3 stars
07/26/2004
I prefer my pie to set more firmly than this one but after adding 1 more egg it was fine for us. Read More
(18)
50 Ratings
  • 5 star values: 30
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
08/05/2007
I was looking for a recipe like this to use up 2 cups of buttermilk. I wanted a simple recipe without too much butter and no need for a mixer. This pie is delicious. Hubby & son (both very picky) enjoyed it. I used a 9" frozen deep dish pie crust, and had just a little extra filling left, so I baked it separately in a small ramekin, and it was delicious, too. I also added an extra egg since I had only lowfat buttermilk, and it set up perfectly. Next time I would take it out of the oven when there is a small center of custard that still "jiggles", as it will firm up while cooling. I am also planning to try it with lemon peel and juice, and once with coconut. The flavor of the custard is wonderful. We preferred it after it had chilled it in the fridge. My first buttermilk pie experience, and I will make it regularly. Thanks for a great recipe! Read More
(51)
Rating: 5 stars
04/02/2003
I tried this recipe on a whim. My family does not like buttermilk. I told no one what kind of pie it was. All they knew was that mom had made pie. After the whole pie was eaten (which took about 10 minutes) I told them what kind it was no one believed me.We now have a new family favorite. Thank you Read More
(35)
Rating: 5 stars
12/11/2007
I made this pie for Thanksgiving, this being the first yr my Mother passed the spatula to me, lol. It baked up so pretty that I took it to my parents, and after "sampling", the whole pie was gone! I baked a second, to make sure it was not a fluke, and ended up hiding it in my bedroom so no one else could eat it!!! This pie is fabulous!!! I added the zest from one orange to the batter, and that just took it over the top!! You gotta try this!! Read More
(35)
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Rating: 3 stars
07/26/2004
I prefer my pie to set more firmly than this one but after adding 1 more egg it was fine for us. Read More
(18)
Rating: 5 stars
06/18/2009
I've tried several of the buttermilk pie recipes and this was the best! I followed the ingredients exactly and extended the baking time (slightly). This recipe is rich & sweet. If that's not your type of pie this isn't your recipe. As is it is not "eggy" as some of the other recipes I had made. My household loves pie - & several mentioned that the flavor is slightly reminiscent of creme brulee'. I served this the first night slightly warm topped with a dollop of homemade whipped cream which was not too sweet. Lovely! Thank you for an excellent recipe. Read More
(14)
Rating: 4 stars
10/14/2003
A great pie. I told my husband he had to guess what was in it and he couldn't figure it out. I have never tried buttermilk pie before but I guarantee I'll be making it again. It did take almost an hour to bake. At 35 minutes it hadn't even begun to set. A small problem considering the final result. Read More
(13)
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Rating: 5 stars
04/16/2005
It's full-flavored but not too sweet! Better than a certain famous chef's recipe was! Very easy and quick to make I can't say enough or eat enough! Read More
(13)
Rating: 5 stars
06/22/2008
Wow. My husband & I love this pie. I did use 4 eggs as suggested by another cook. Also great with fruit in syrups on top Read More
(12)
Rating: 5 stars
04/21/2004
Very easy to make---great way to use up buttermilk I did sprinkle some cinnamon on top before baking--turned out wonderful---going to make again! Read More
(10)
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