Comments on: Man Pleasin’ Buttermilk Pie…

By: amy

amy — Fri, 14 Dec 2012 20:40:23 +0000

Lol. I have no idea, but I did have a good chuckle when I first read their comment!

By: Heather

Heather — Fri, 14 Dec 2012 19:02:17 +0000

Oh my god, this reply made me laugh so hard! I recall the time you mentioned that a reader asked if whatever it was you posted would still taste good if they shoved it up their a**? I’m guessing that was Brendan. lol.

By: T

Wed, 21 Nov 2012 21:50:17 +0000

It might depend on the climate you live in…I have made this recipe twice now and it’s delicious. But, I have to cook it for at least an hour and a 1/2 and I lay foil over the top of it. It should eventually firm up.

By: Leslie at Habitual Rearranger

Leslie at Habitual Rearranger — Mon, 06 Aug 2012 14:38:22 +0000

This is identical to my mom’s Buttermilk Pie recipe, except we use vanilla butter nut flavoring instead of vanilla extract. These freeze really well, so you can use the recipe and serve one now, and have one on standby for the next occasion you need something sweet! For anyone on the fence, don’t let the buttermilk name scare you off, it does NOT taste like buttermilk!

By: amy

amy — Wed, 01 Aug 2012 14:57:38 +0000

That is correct. It seems like a lot, but that is what’s called for. I’m not sure what is causing the pooling, but it sounds like it separated for some reason. Did you stir it really well (whisking is my method of choice.)?

By: Tony

Tony — Wed, 01 Aug 2012 04:35:06 +0000

Mine is still cooling off. Left in the oven for 80 minutes.

Mine looks super runny also. The liquid is just pooled in the center and it’s clear. It looks like melted sugar or something. Can you confirm that the recipe calls for 3 & 3/4 cups of sugar?

I don’t think I used unsalted butter.

Thanks

By: Debbie

Debbie — Sat, 14 Apr 2012 23:09:04 +0000

I knew I had to try this recipe the moment I saw it was from your Baba. We called my great grandmother Baba and some days my nieces and nephews call my mom by it. It brings back wonderful memories of my Baba and my grandmother. I inherited my love of baking from them. I have the pie baking in the oven as I write this and I can’t wait to try it later. Thank you so much for sharing a family recipe.

By: Kathy

Kathy — Sun, 01 Apr 2012 22:39:57 +0000

I’ve been making buttermilk pie for my southern husband for the last 19 years. I didn’t grow up on it in the north, but I’ve learned to love it! A few years ago I tried sprinkling chopped pecans on the bottom of the crust prior to adding the filling. It’s the only way I make it now. They bake up to the top and add just a great flavor and texture to the pie. I don’t use lemon.

By: amy

amy — Thu, 26 Jan 2012 03:20:36 +0000

Hmm, that’s odd. Did you use real butter? (margarine or butter “spread will NOT work). If it seems too jiggly when you check it, just keep baking it until it seems more solid. Also, it needs to cool completely before serving. Sorry that happened to you! Hope it turns out better next time!

By: Steph

Steph — Thu, 26 Jan 2012 03:10:06 +0000

Hi!

I also loved this recipe!! However, mine was SUPER runny. I baked for the full hour and had to keep foil on it for the last 20ish minutes because it was browning… My husband suggested eating it with a straw . Any suggestions on how to keep this from happening?

Thanks