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Buttermilk Pie III
SUBMITTED BY:
Linda
PHOTO BY:
Allrecipes
"This was given to me by a 94-year-old lady in Arkansas and she said she had been making it all her life."
RECIPE RATING:
Read Reviews
(34)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
Original recipe yield 1 - 9 inch pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
1 1/2 cups white sugar
3 teaspoons all-purpose flour
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 (9 inch) unbaked pie crust
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream butter and sugar until smooth. mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg.
Bake in the preheated oven for 60 minutes, or until golden brown.
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REVIEWS
Reviewed on Mar. 18, 2003 by TXCOWGURL
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TXCOWGURL
Mar. 18, 2003
This pie is really good! I made several during the Holiday season and they really went over well! I have never made one of these before, so I don't know if this is normal, but after you cut a piece of pie, a clear liquid drains into the empty spot eventually. So I started putting a piece of a paper towel there to absorb it. The pie is delicious. Use a deep dish crust.
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8 users found this review helpful
This pie is really good! I made several during the Holiday season and they really went over...
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Reviewed on Feb. 5, 2007 by amy
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amy
Feb. 5, 2007
I uppped the flour in this recipe from 3 Tbls to a little more than one cup. I did this because I had made the buttermilk IV recipe and it was way too custardy and runny. I was trying to find a recipe that was more of a spongy kind of pie, from a recipe that I loved at a Utah restaurant. Anyway, upping the flour turned this cake into a recipe of its own, so maybe I will post it seperate.
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6 users found this review helpful
I uppped the flour in this recipe from 3 Tbls to a little more than one cup. I did this...
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Reviewed on Apr. 7, 2007 by ICTHRUU7
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ICTHRUU7
Apr. 7, 2007
This pie is deeelish! I've made some minor adjustments. I only used 1 cup of sugar and used 5 tablespoons of butter. I also didn't use a pie crust and it turns out beautiful. I added some whipped cream and blackberries. Thanks for great recipe!
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4 users found this review helpful
This pie is deeelish! I've made some minor adjustments. I only used 1 cup of sugar and used...
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Reviewed on Oct. 3, 2006 by
Amber Pitts
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Amber Pitts
Oct. 3, 2006
Wow! This is like creme brulee pie! I followed directions exactly except I used a deep dish pie crust and increased cooking time to 70 min. Make sure you wrap the crust edge with foil so it doesn't burn. After you take the first piece soak up syrup in pan with a paper towel and there should be no more seeping. I found this to be spectacular after being refrigerated for a few hours. The best pie I have ever tried!
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4 users found this review helpful
Wow! This is like creme brulee pie! I followed directions exactly except I used a deep dish...
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Reviewed on Sep. 18, 2005 by
MOLYNEAUX
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MOLYNEAUX
Sep. 18, 2005
Delicious. Very sweet pie, but really good. I'd never made a buttermilk pie and wasn't sure how it would turn out. The kids really liked it and it was amazingly easy and quick to make. Definately shake the nutmeg on top.
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4 users found this review helpful
Delicious. Very sweet pie, but really good. I'd never made a buttermilk pie and wasn't sure...
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Reviewed on Jun. 23, 2003 by REBEKAH39
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REBEKAH39
Jun. 23, 2003
Absolutly the BEST buttermilk pie! I was a bad girl! :-) I didn't tell my children what was in the pie. THEY LOVED IT! Now at my house it is called Custard Pie. They will NEVER know. :-))))
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4 users found this review helpful
Absolutly the BEST buttermilk pie! I was a bad girl! :-) I didn't tell my children what was...
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Reviewed on Mar. 17, 2007 by Hatchi
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Hatchi
Mar. 17, 2007
I had leftover buttermilk from an Irish soda bread for St. Patrick's Day and searched for buttermilk recipes. TGhis was my first introducation to buttermilk pie. Great recipe. I also made my first successfull pie crust and the filling fit perfectly. I followed the temp and cooking time and it was golden brown with a thin, sweet and crisp top to the pie. I did use lowfat buttermilk so I dissolved 1 tsp. of cornstarch in the buttermilk before adding it. I really want to try it with egg beaters and margarine but I'm sure it won't be the same. My husband LOVES LOVES LOVES this recipe just as it is. Thanks for sharing!
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3 users found this review helpful
I had leftover buttermilk from an Irish soda bread for St. Patrick's Day and searched for...
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Reviewed on Dec. 26, 2005 by
Jade
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Jade
Dec. 26, 2005
I cooked this for an hour and a half and it was so runny inside, when i tried to take a piece out it was like soup.
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3 users found this review helpful
I cooked this for an hour and a half and it was so runny inside, when i tried to take a piece...
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Reviewed on Dec. 4, 2005 by TRACIC08
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TRACIC08
Dec. 4, 2005
So great! I have eaten buttermilk pie my whole life, and this one is as close to my aunt't as I have ever had! I used a regular 9-in. crust (not deep dish) and used up all the batter...so maybe all those other people were using 8-in? Well, it's REALLY good!! Thanks!
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3 users found this review helpful
So great! I have eaten buttermilk pie my whole life, and this one is as close to my aunt't as...
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Reviewed on Apr. 13, 2005 by AEROCARO
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AEROCARO
Apr. 13, 2005
Dee-licious. I made this pie for a dinner party, with 1 cup of white and 1/2 cup of brown sugar and cinnamon instead of nutmeg. My friends had never eated buttermilk pie before and were astounded by its amazingness. Thanks, Linda!
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3 users found this review helpful
Dee-licious. I made this pie for a dinner party, with 1 cup of white and 1/2 cup of brown...
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