Chef John's Buttermilk Pie

If you want to make it just a little more light and fluffy, just separate the eggs and beat the whites with a hand mixer for a couple min. Then fold them in as part of the recipe suggests. Not much added time and this step really makes a difference.

No changes, and absolute perfection just as Chef John made it. Merry Christmas to all, and to all a good night.

I used some cardamom seeds, crushed and steeped in a 1/4 cup of hot milk for a half hour to add some of my favorite flavor to this pie. It was a hit with everyone who tried it. I've made it repeatedly since.

You can make this without the crust and it's still amazing! I found this recipe as I was trying to use up some ingredients I had around. I didn't have enough flour (or desire, really) to make a crust, so I skipped it. Also, I substituted coconut oil for butter because I didn't have any butter, and I cut the sugar by a half-cup. The pies still came out great. Next time, however, I'll reduce the sugar even more. It just wasn't necessary to use so much.

Love love love anything by Chef John and this pie is no exception! I substituted plain organic yogurt & coconut milk for buttermilk per Chef's suggestion (I didn't want to go to the store) & lime for the lemon, due to allergies. Decreased sugar to 1 1/4c and used salted butter omitting the salt, OH MY WOW!!! Used to think "Grandma" made the best buttermilk pie but even she could take lessons from Chef John. The undetectable substitutions and fresh grated nutmeg made an authentic, rich, ample, 9" deep dish buttermilk pie. There are more of your recipes than any other contributor in my favorites collection. I am NEVER disappointed! Gave pies away as Christmas gifts and all exclaimed this was better than a favorite at our local restaurant.

Delicious, followed recipe and pie came out great. Thanks Chef John!

I fell in love with Buttermilk Pie 20+ years ago. I have been trying different recipes for years. This is by far my favorite. my teenagers even loved it!

Made 2 of these for a family reunion and everyone raved! They even where racing to get the last piece.

I followed the instructions exactly as directed, this pie was delicious, family loved it, The best part was 2 days later there was a piece left ,,the lemon flavor was really delightful, I recommend making this 2 days ahead before serving . I WILL MAKE THIS PIE AGAIN. THANKS CHEF JOHN

We enjoyed the pie as we are fans of Sugar Cream, but this was lighter and very good.

It tasted like a lemon pie. And it was beautiful to look at but it was not accepted well by the dinner guests. No one was very enthused with it. I thought it was pretty good but not even close to a 5 star pie. Sorry. I used all fresh ingredients but it seemed a little too tart. I also had a very picky audience so I wouldn't take this vote as proof perfect. Wonder if it wouldn't be better with some other mix and match flavors?

Lovely, unusual pie that tastes like it was more work than it was. Mine came out of the oven with a pool of butter on top; not sure if that was supposed to happen, but it was soon absorbed again. I think next time I'll cut the sugar down a bit and add an extra lemon.

Tangier than i anticipated but otherwise delightful!

We loved this! Came out perfect!

Made it just as recipe said, my hubby really liked it.

I made this pie twice. Second pie was much better than first one. I reduced the amount of lemon luice to two tbsp. The juice of a whole lemon was too much.

Another Chef John keeper! Changed nothing, used Pillsbury pie dough. Taste is awesome, just as Chef John said in video!

I have made this pie!! So delicious! My daughter in law asked for it for her birthday. To be honest, I thought she was a bit nuts. I had never heard of a buttermilk pie and I sure didn't want to eat one. I REALLY dislike buttermilk. Was I ever shocked. First of all, I burnt the crust. I had it in the over far to long. I was so upset. It didn't burn until I put in the batter and baked it. However, the pie was LOVED by everyone... Including me. I have made it MANY times since then. Thank you Chef John!!

This is my new favorite pie! Its lemony, custardy, and delicious. All my children loved it too. I did mine in a toaster oven on the middle shelf. The top got dark but in a good way. It was like creme brulee. This was the result of baking it in the toaster oven on a shelf that was too high. What a wonderful mistake. I will do it that way every time I make it. I can't wait for Thanksgiving this year, I have a feeling everyone will love it.

This is not the Southern buttermilk pie that I grew up with. Too much lemon! I could not discern the buttermilk flavor at all.

It's all true a taste treat seekers delight. I like to make thing my own so I make it with a graham cracker crust.

I baked this pie three times prior to today (my 4th attempt is in the oven now). Each time it was devoured my folks who claimed to be put off by the name "buttermilk" pie! One thing, on the 3rd attempt after adding the buttermilk, the batter separated. Maybe I mixed it too long. I almost tossed it out. Nervously, I baked it and it turned out fine. It separated this time, too. Fingers crossed. Two more things: After the 1st pie, I reduced the sugar by 1/4 cup, which was the perfect sweetness. Lastly, 50 minutes is the perfect baking time for my electric oven. GREAT recipe!

It was good, but honestly not as good as cheesecake or lemon meringue pie.

It was so delicious that I invited my friends over and we all loved the pie. I used a pre-made crust but it still turned out yummy!

Very easy. Great hit with the family

I almost forgot to review this beautiful pie! I made it for Thanksgiving last year and it was a hit! I tried to increase the lemon juice without compensating with flour so it was just a little loose, but it was totally my fault. I love the tart in lemon desserts! The more lemon and zest, the better. This was hands down and repeater on my holiday dessert rotation. Thanks Chef John! Keep 'em coming!

Love this pie but I’ve had an issue with the filling breaking before I bake it. I usually just go ahead and bake it anyway and it turns out great, but I would love some tips on how to get the filling to not break.

I hate to bake, but this was very easy and shockingly good. Served with mixed berries and whipped cream.

This is my new favorite pie! Its lemony, custardy, and delicious. All my children loved it too. I did mine in a toaster oven on the middle shelf. The top got dark but in a good way. It was like creme brulee. This was the result of baking it in the toaster oven on a shelf that was too high. What a wonderful mistake. I will do it that way every time I make it. I can't wait for Thanksgiving this year, I have a feeling everyone will love it.

I never had or heard of a buttermilk pie. I made it to use up some leftover buttermilk we had. I will make this again and again. If you ask me to describe this pie, I’d say it’s like a coconut custard pie minus the coconut. Chef John you delivered again. Thank you.

I've made it 6 times so far. Whenever I go to a party I get, "You gonna bring one of those buttermilk pies.". So easy and so good. I've used both buttermilk and yogurt and its amazing either way. Also agree with other comments...only use one cup sugar. For an amazing crowd pleasing topping blend I can evaporated milk, 1 cup blackberries (I had to use frozen) and about 1/4 cup sugar.

Too much sugar!

I wanted to love it, but it was more like a giant lemon bar than a buttermilk pie. Next time I make it I'll be cutting out the zest, and cutting the juice down to 1 tbsp (per most traditional recipes) and the sugar down to 1 cup.

Light, sweet and delicious! The best part was how completely wonderful it smelled while baking.

Followed to the letter. My friends went nuts so good they said wow they said how did you make it they asked. I said it was a snap!

This is a 5-star pie! Agree with Chef John that this buttermilk pie is underappreciated unless you're from the South maybe. I'm from lovely SoCal and had never heard of this one until I stumbled upon this recipe from CJ. I'm a fan of it's deliciousness. Made it 4x now and each time it has come out perfectly. I've read some of the comments where it didn't turn out well for some. I can attest it would be due to baking techniques/ skill level as I've experienced those bloopers myself with other recipes. Practice makes perfect though!

I almost forgot to review this beautiful pie! I made it for Thanksgiving last year and it was a hit! I tried to increase the lemon juice without compensating with flour so it was just a little loose, but it was totally my fault. I love the tart in lemon desserts! The more lemon and zest, the better. This was hands down and repeater on my holiday dessert rotation. Thanks Chef John! Keep 'em coming!

I forgot to put the nutmeg in, oops... I did reduce the amount of lemon juice to just a splash based on some of the other reviews I read. It was quite a crowd pleaser and I will definitely be making it again (and hopefully remember the nutmeg).

Excellent. Do not recommend using duck eggs. Does cream up as nice.

wonderful made it just like it says , no changes ate it plain , love the custard with the Nutmeg flavor

No changes! Just delicious buttermilk pie!! Love it Chef John

I always look for Chef John's recipess!

I wll not make again. Easy to make but very disappointing.

I love your recipes, Chef John but this one didnt work for me. Maybe its me. The pie separated into lemon pudding on the bottom and cake on top. I think only a tablespoon would have really been enough just to balance the vanilla without overpowering it or curdling the batter. Nice try tho.

This pie is delicious, but my crust slid down the sides of the pie plate so much that the custard completely covered it.

For most of my life we have made this pie year around and it's always gone before I can get a slice. So I always make two and on holidays and special occasions I'll make three or four because the buttermilk pie is always the first pie gone in Southern homes.

It was a good pie, I prefer fruit pies but I made this pie, since my husband doesn’t like anything with fruit. I did not use as much lemon (just a bit more than a teaspoon), since I know he doesn’t love a lemony flavor. I baked for about 49min and it seemed well set. I think I will make it again, it was easy to make and flavorful but definitely not my favorite.

I followed the instructions exactly... Love Chef John for the precision of those! Came out wonderful. The second time I made it with packed brown sugar, the flavour was more subtle but we loved it.