It wouldn't be a holiday around our house if there was no buttermilk pie to eat.

Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 - 9 inch deep dish pie
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C.)

    Advertisement
  • In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell.

  • Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.

Nutrition Facts

462 calories; protein 4.8g 10% DV; carbohydrates 65.3g 21% DV; fat 20.8g 32% DV; cholesterol 71mg 24% DV; sodium 409.8mg 16% DV. Full Nutrition
Advertisement

Reviews (194)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2004
OH MY GOODNESS! I have NEVER had this pie before. It was like a combination of butterscotch and vanilla and melt in your mouth GOOD! The only thing I wasn't sure of was whether or not I should pre-bake the crust... I did not.. and it turned out SMASHING! Anytime I have leftover buttermilk from my famous pancakes, I am most certainly going to make this pie again and again! THANK YOU! Read More
(91)

Most helpful critical review

Rating: 3 stars
04/08/2003
My children and I have insatiable appetites for sweets. We can eat pounds of candy or brown sugar right out of the bag--if I were to allow it. So when I read the warnings about this pie being too sweet I thought "There's no such thing as too sweet!" Well let me tell you this is too sweet. Way too sweet. Even my children complained! If I make this again I'll use only 1 1/2 cups sugar or less. Read More
(8)
238 Ratings
  • 5 star values: 151
  • 4 star values: 60
  • 3 star values: 19
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
01/10/2004
OH MY GOODNESS! I have NEVER had this pie before. It was like a combination of butterscotch and vanilla and melt in your mouth GOOD! The only thing I wasn't sure of was whether or not I should pre-bake the crust... I did not.. and it turned out SMASHING! Anytime I have leftover buttermilk from my famous pancakes, I am most certainly going to make this pie again and again! THANK YOU! Read More
(91)
Rating: 4 stars
09/04/2006
I reduced the sugar in this recipe to a cup and added 2/3 cup sweetened coconut flakes and 2/3 cup of chocolate chips and 4 eggs instead of 3. My family now loves this and I make it for all the potluck dinners I go to and get rave reviews and numerous requests for my recipe. I hope you enjoy!! Never be afraid to experiment!! Read More
(77)
Rating: 5 stars
01/10/2004
I made this pie for Thanksgiving and it was a hit. I followed the instructions exactly and the only change I made was a sprinkling of cinnamon and sugar on the top before baking. If you like pecan pie but find it to be too rich then I encourage you to try this one. It is very similar in flavor but not nearly as heavy and rich as pecan pie. In fact,the next time I make it I'm going to try it as a base for a pecan pie. It couldn't be easier to make and the ingredients are very inexpensive. All I had to buy was the buttermilk. And don't worry if you hate buttermilk (as I certainly do) you won't even taste it. This is a very creamy, sweet, and highly addictive pie! Read More
(72)
Advertisement
Rating: 4 stars
01/22/2003
Although it was great overall I think it would be better with a little less sugar. To me it tasted like almost pure sugar. Read More
(29)
Rating: 4 stars
01/10/2004
This pie was very good with a rich tangy buttery custard that melts in your mouth. I took the recommendation of another reviewer and cut the sugar down to 1 1/2 cups but I felt like it was still too sweet. I like to taste the flavor of the dish not just the sugar. Next time I'll cut the sugar down to 1 1/4 cup. Otherwise a very easy and very tasty pie. Read More
(26)
Rating: 5 stars
05/31/2007
I saw a show on TV about a resturant that served Buttermilk pie. I never heard of it and decided that I would look up a recipe. Not only is this recipe easy its wonderful. I took the advice on some reviews and reduced the amount of sugar. My crust didn't burn and I even left it in the oven 10 minutes longer to brown the top some more. The top is crunchy and mixes well with the gooey inside. This is so good! I really didn't know what to expect but I am pleasantly surprised. It is really sweet and has a wonderful after taste. I can't wait to take this work I am sure everyone will love it. Read More
(26)
Advertisement
Rating: 5 stars
01/10/2004
This was the BEST pie! I had never made it before...and my family just raved over it. However I did take the advice of one reviewer and instead of 2 cups of sugar I used 1 3/4 and I had forgotten to buy a deep dish so I divided the pies into two regular 9" shells and baked two pies. It turned out great and I have already shared the recipe. Read More
(17)
Rating: 5 stars
02/09/2011
I had some buttermilk left over from some muffins I made a few days ago. I'm so happy I used it for this pie it is delicious!! I did make my own crust and sprinkled some cinnamon over the top. Great Recipe!!!! Read More
(14)
Rating: 5 stars
01/06/2011
I followed the instruction to a "T" and product two delicous pies. It was a hit at work both pies were gone before the iddle of my shift. Simple to make and tastes great!! Can't bet those qualities about it. Read More
(13)
Rating: 3 stars
04/08/2003
My children and I have insatiable appetites for sweets. We can eat pounds of candy or brown sugar right out of the bag--if I were to allow it. So when I read the warnings about this pie being too sweet I thought "There's no such thing as too sweet!" Well let me tell you this is too sweet. Way too sweet. Even my children complained! If I make this again I'll use only 1 1/2 cups sugar or less. Read More
(8)
Advertisement