Comments on: Southern Buttermilk Pie

By: Jackie Garvin

Jackie Garvin — Sun, 12 Feb 2023 20:36:29 +0000

In reply to Toni Carroll. I hope you enjoy it. It’s definitely a tried and true recipe.

By: Toni Carroll

Toni Carroll — Sun, 12 Feb 2023 15:04:36 +0000

I grew up on buttermilk pie, and have made many versions over the years. But yours sounds delicious so I can’t wait to try it. I have a hunch it will become my new favorite. Thanks for this recipe.

By: Jackie Garvin

Jackie Garvin — Mon, 04 Mar 2019 23:54:12 +0000

In reply to Brad Perkerson. Thank you for your kind words, Brad.

By: Brad Perkerson

Brad Perkerson — Mon, 04 Mar 2019 23:10:17 +0000

HI Jackie,
I just wanted you to know how much I enjoy your recipes and videos. Keep up the good work!

By: Jackie Garvin

Jackie Garvin — Mon, 28 Apr 2014 13:18:22 +0000

In reply to Barbara Brett.

Barbara,

Chess Pie has cornmeal added to the filling. This isn’t a Chess Pie although it’s very similar. This pie has a hint of a lemon flavor without adding lemon. The tartness of the buttermilk combines with other flavors in the pie and lays on your tongue that way. I hope you give it a try as is. This truly is a great pie.

By: Barbara Brett

Barbara Brett — Mon, 28 Apr 2014 02:54:13 +0000

If I’m reading it right, this is a Buttermilk Chess pie and at the end of the directions, it refers to it as a “lemony, creamy filling”. I checked the ingredients above and there was no mention of any amount of lemon juice added. I love both Buttermilk and Lemon Chess pies. What would the difference be if I wanted to make a Lemon Chess?

By: Jackie Garvin

Jackie Garvin — Mon, 23 Dec 2013 13:12:54 +0000

In reply to Michelle.

Michelle,

You have impeccable taste! 🙂

By: Michelle

Michelle — Mon, 23 Dec 2013 06:11:39 +0000

Old fashioned Buttermilk and Lemon Chess are my favorite pies! Sooo good! 🙂

By: Michelle Landreth

Michelle Landreth — Sun, 22 Dec 2013 22:08:35 +0000

In reply to babes. The buttermilk that you make in a pinch isn't the same consistency as store-bought buttermilk. No comparison at all. I'm not so sure that it would be a good substitute for this pie as it requires a larger quantity than most recipes. I've use the homemade substitute for small amounts in recipes and it works well but I'm not sure about using this as a main ingredient. Try it and let us know how it turns out for you!

By: Jackie Garvin

Jackie Garvin — Mon, 09 Sep 2013 13:18:29 +0000

In reply to babes. That's right! I do that if I happen to be out of buttermilk. :)

By: babes

babes — Mon, 09 Sep 2013 12:03:54 +0000

am i right?? making buttermilk is one cup of milk plus one tablespoon of white vinegar let stand for 5-10 minutes?? thanks.. will check on how to make the crust!

By: Jackie Garvin

Jackie Garvin — Sun, 27 May 2012 20:43:53 +0000

In reply to Lisa.

Lisa,

You will flip over this pie and will never guess the main ingredient is buttermilk. Please let me know what you think of it! 🙂

By: Lisa

Lisa — Sun, 27 May 2012 20:39:07 +0000

This looks delicious! I recently made a buttermilk pound cake and was on the hunt for other buttermilk recipes. I can’t wait to try this 🙂

By: Jackie Garvin

Jackie Garvin — Sun, 20 May 2012 14:48:35 +0000

In reply to Krista@EverydayMom'sMeals. Thanks for hosting, Krista!

By: Krista@EverydayMom'sMeals

Krista@EverydayMom'sMeals — Sun, 20 May 2012 13:47:03 +0000

Besides the buttermilk, this reminds me of my favorite pie of all time, Sugar Cream. In fact it’s the state pie of Indiana. Yummy! This look so good. Thanks for sharing at Church Supper. Have a blessed week & come back soon.

By: Sandra Davis

Sandra Davis — Wed, 14 Mar 2012 16:40:31 +0000

Thanks Jackie. I haven’t made very many pies in the past but I enjoy it now so thanks for the tips. My next purchase is a nice food processor, just have to find the right one. Until then Mrs. Smith is high on my list!

By: Jackie Garvin

Jackie Garvin — Tue, 13 Mar 2012 13:38:49 +0000

In reply to Sandra Davis.

Sandra,

How sweet of you to share pies with your neighbors. You made their day!

Two pies would require additional cooking time over one. If the pies started browning, they would have completely browned if left in the oven a little longer.

Is your processor big enough to make a single pie crust? If not, then just stick with a good quality frozen pie crust. There’s nothing in the world wrong with. Mrs. Smith has been making pie crusts for a century. She’s got it down pat! 🙂

By: Sandra Davis

Sandra Davis — Mon, 12 Mar 2012 18:12:01 +0000

Jackie! I made two of these pies last night. My neighbor’s birthday is today, she’s 87, and the other one went to my other older neighbors. They loved them without a doubt.

I have a couple of questions. The top of the pies did not completely brown, only in parts. Is it the egg whites that brown? Should I pour the egg whites over the top of the pie after it is in the pie crustl?

By the way, they came out perfectly set. Yay!! I feel good!

Another question, i bought ready made pie crusts for these cuz I only have a tiny food processor. Any tips on making your homemade crusts without a bigger food processor?

Should I allow more time in the oven when making more then one pie?

Thanks Jackie, two of Mrs. Dull’s buttermilk pies are in the homes of some wonderful people.