This is very similar to the buttermilk chess we make at my restaurant. The only difference is that we add 4 ounces of dessicated coconut inside the shell before pouring in the filling.
I have several recipes for buttermilk pies. However, this one is going to the top of the list. Others turn out runny but this one cooked to a good consistency. I let it cook awhile longer than the recipe called for so that may be the reason why, but still it has a great taste and the texture is wonderful.
This pie is fantastic! I made it on Easter and my mom asked me to make another one for her birthday.
I suggest using a deep dish pie crust because there's too much filling for a standard 9-inch shell. I saved the extra and baked an 8-inch pie a few days later. YUM!!!
absolutely awesome and easy as can be. I did find that I had to cook it about 10 minutes longer then the desired amount on the recipe card.
This is definitely a classic pie but I just didn't fall in love with this one. (Mind you my family loves this and would definitely kick me in the hiney for giving a mediocre review!) It had a good flavor and good texture but I guess I miss the chocolate and peanut butter and marshmallows and all of that ooey gooey stuff. Don't know if I'll make it again but hope this doesn't discourage anyone from at least trying it. Thanks anyway Krystina.
We all loved it and it stored so nicely in the fridge. Make sure the pie crust is deep-dish. Easy, quick and yummy!!!
I just ate a warm piece of this pie less than 5 minutes ago. Yummy! I read the previous reviews and followed the most common suggestion- less sugar. I used 1 1/2 cups instead of two, and I added a tablespoon of white vinegar because it's called for in my other recipes. My baking time was 55 minutes. I think I could've gotten away with 50, but the other suggestions mentioned much longer cooking times. It just takes a little while to set. I covered the crust edge and removed it at 45 minutes. Next time, I'll gently lay a loose piece of foil over the whole pie to prevent over-browning. Whisk it well, and strain if you're afraid of getting those tiny little egg pieces. Great flavor and texture!
ENTIRELY too sweet, but has a great texture! I'll make it again and 1/2 the sugar. Really easy. I let it bake around 1 1/2 hours also. I'll be making it again in 4 days :)
It was so easy to make I agree with the other the prep time was 5 min not 30. Very sweet next time I would use less sugar.
