Just for anyone thrown off by the sugar amount - this recipe makes 3 pies. (I know because I make this pie all the time). In their recipe, they've rounded up or down to make it easy to measure in a production environment, In a home kitchen for a single pie, you can be more accurate. Below are the proportions I'd use: 1 unbaked pie shell 4 eggs (at room temperature) 2 cups sugar 1/3 cup flour 1 cup full-fat buttermilk (I prefer Cruze’s) 3/4 teaspoons salt One tbsp lemon juice (omit the zest, it overpowers the buttermilk) 1/2 tsp vanilla (any more competes with the tang) 2 1/2 tbsp melted butter Pour into pie shell and bake at 350 for about an hour. You'll get a really delicious crust on top that is SO tastey with the creamy pie. It really needs to cool for an hour at room temp, then cool ALL the way down to fridge temp. {If you have trouble getting the top to get nice and evenly brown, try it again but start it out at 375F for the first 10 minutes, then reduce heat to 350 and continue baking for another 50 minutes. This pie is delicious. It one of those amazaing things that makes me proud to be from the South. :)
Sorry to be off topic but does anyone know of a way to log back into an instagram account..? I was stupid forgot the login password. I appreciate any tricks you can offer me
@Tristen Arjun I really appreciate your reply. I found the site on google and I'm in the hacking process now. Seems to take a while so I will reply here later with my results.
A glass pie plate would take care of that. I always use glass as it insures a nicely cooked bottom crust, esp. with a custard pie. When making pie of any kind the best pie plate to use is glass, or DARK metal. Not shiny metal. Shiny metal should only be used for cakes and cookies.
gods above people, if you think "that amount of sugar" is too much, then you probably should never eat another pie in your life, 'cause that's how much always goes in it
this was Big I had to subscribe. I make my own butter and the buttermilk I freeze. It's a totally different consistency from the store. Will that still make a good buttermilk pie?
This recipe is for THREE (3) Pies!!! there have been questions re the 6 cups of sugar!!!!! There is an exact measurement listed below in another post....
Calling this video a "recipe" is a lie. No ingredients, no times (not even an estimate). To make it even worse, the link to a supposed actual recipe is a 404. Useless.
Yr not telling nobody how much of ingredients gones in it as you go. You poured it looked like a whole bag of suger in it. I bought a deep dish pie crust bc someone told me that's what you can use so it don't run over.
WOW! THESE MEASUREMENTS FOR ONE PIE DOUGH, IS OVER KILL. YOU CAN PROBABLY QUARTER THIS RECIPE FOR ONE NORMAL PIE SHELL (DOUGH). SHE'S USING A DEEP DISH PIE SHELL, BUT I DOUBT SHE USED 6 CUPS OF SUGAR. MOST RECIPES CALL FOR A CUP TO 1 1/2 CUP.
Where did you get 6 cups from? She poured a quart of sugar in, which is 4 cups. It's pretty ridiculous but obviously not the kind of thing you have for dessert every day.
"Good eggs... good buttermilk..." Isn't the point of cooking that you use techniques and combine ingredients to make them greater than the sum of their parts? You can't always get your hands on the good stuff. Anyway, with all that sugar there's no way you're gonna tell whether those eggs came from a supermarket or fresh from your neighbor's hen's egg hole.
v0zbox That's the philosophy that peasants had with food, but as a cook you understand that without good ingredients u will never get a good result but nice try and stfu
Just for anyone thrown off by the sugar amount - this recipe makes 3 pies. (I know because I make this pie all the time). In their recipe, they've rounded up or down to make it easy to measure in a production environment, In a home kitchen for a single pie, you can be more accurate. Below are the proportions I'd use:
1 unbaked pie shell
4 eggs (at room temperature)
2 cups sugar
1/3 cup flour
1 cup full-fat buttermilk (I prefer Cruze’s)
3/4 teaspoons salt
One tbsp lemon juice (omit the zest, it overpowers the buttermilk)
1/2 tsp vanilla (any more competes with the tang)
2 1/2 tbsp melted butter
Pour into pie shell and bake at 350 for about an hour. You'll get a really delicious crust on top that is SO tastey with the creamy pie. It really needs to cool for an hour at room temp, then cool ALL the way down to fridge temp. {If you have trouble getting the top to get nice and evenly brown, try it again but start it out at 375F for the first 10 minutes, then reduce heat to 350 and continue baking for another 50 minutes.
This pie is delicious. It one of those amazaing things that makes me proud to be from the South. :)
Thanks for the recipe Christopher. 🤗
Sorry to be off topic but does anyone know of a way to log back into an instagram account..?
I was stupid forgot the login password. I appreciate any tricks you can offer me
@Judah Kaden instablaster ;)
@Tristen Arjun I really appreciate your reply. I found the site on google and I'm in the hacking process now.
Seems to take a while so I will reply here later with my results.
@Tristen Arjun it did the trick and I finally got access to my account again. Im so happy:D
Thanks so much you saved my ass!
I don't make these just because I'm out of fruit. They're not a substitute for anything to me. They're just....good.
70% sugar 30% fat, best combo lol
That pastry looks raw to me , I would blind bake the pastry case first.
First thing I thought when I saw that slice was "that crust is raw".
A glass pie plate would take care of that. I always use glass as it insures a nicely cooked bottom crust, esp. with a custard pie. When making pie of any kind the best pie plate to use is glass, or DARK metal. Not shiny metal. Shiny metal should only be used for cakes and cookies.
And she calls herself a pastry chef 😂
I'm seeing all this videos one after the other ...THIS IS GOLD to a chef
Damn, the comments section here is pretty toxic.
Welcome to the internet bro. Your mom
Welcome to the "Real World", where not every comment is flattering. If they were, we'd be living on "Fantasy Island".
This technique is great! Donovan knows how to make tasty treats!
gods above people, if you think "that amount of sugar" is too much, then you probably should never eat another pie in your life, 'cause that's how much always goes in it
M.R. Yan we shouldn't but we will anyway
😂😂😂its so true!
Have you ever baked pie before? Pies are don't require that amounts of sugar usually.
For crust, for filling both.
Wow, looks great. But in the recipe it reads to use 6 cups of sugar, is that correct? For 1 single pie?
The recipe makes way more than one pie.
@@a_pet_rock Hey, thanks. Yeah, I think I just read where this particular recipe makes 3 whole pies. Thanks
I love it when she squeezes her lemon juice.
this was Big I had to subscribe. I make my own butter and the buttermilk I freeze. It's a totally different consistency from the store. Will that still make a good buttermilk pie?
Donks??!!!! Nashville reference
Twerk pie.
Lemon buttermilk pie with bruleed top. Yum!
Followed this recipe exactly and had twice as much as needed. Unfortunately didn't have a second pie crust on hand either.
That sugar measurement explains the American healthcare system.
That amount of sugar is to be expected. It's a giant ass pie.
I got an Error Page when I tried getting the recipe 😢
They should be cutting on a white coloured chopping board.
Thats it a piece of that pie you are good for 3 weeks ......my god
The amount of ingredients in the recipe has to be wrong for one pie
Swear that base is raw do
looks very similar to the traditional South African 'Melktert' or Milk Tart...
not even close. Melktert is delicious - but this buttermilk pie is gonna be SUPER sweet and tangy.
Look's like a chess pie.
Chess pie shouldn't jiggle.
What’s the difference in this pie and chess pie?
This recipe is for THREE (3) Pies!!! there have been questions re the 6 cups of sugar!!!!! There is an exact measurement listed below in another post....
Is this basically a custard tart .?
Calling this video a "recipe" is a lie. No ingredients, no times (not even an estimate). To make it even worse, the link to a supposed actual recipe is a 404. Useless.
HOLY FUCK that's a lot of sugar.
Waaayyyyyy too much sugar. Use coconut sugar instead.
Yr not telling nobody how much of ingredients gones in it as you go. You poured it looked like a whole bag of suger in it. I bought a deep dish pie crust bc someone told me that's what you can use so it don't run over.
recipe link is now deleted so a waste of time
that's a soggy bottom if i've ever seen one.
These two need to date...great chemistry together!
That crust looks a little gummy still? Just saying.
that's what i was thinking
WOW SUGAR DISGUST 🤞♥️🖤💚 BROWN FAMILY DAPHNE COTTON ALWAYS 💜.♥️ BLOOD,🖤 AFRICAN,💚 HOPE,
You wasted my time, no recipe
WOW! THESE MEASUREMENTS FOR ONE PIE DOUGH, IS OVER KILL. YOU CAN PROBABLY QUARTER THIS RECIPE FOR ONE NORMAL PIE SHELL (DOUGH). SHE'S USING A DEEP DISH PIE SHELL, BUT I DOUBT SHE USED 6 CUPS OF SUGAR. MOST RECIPES CALL FOR A CUP TO 1 1/2 CUP.
The bottom looks soggy
Too much sugar..
Didn’t give us measured ingredients
There's a link in the description, Douggie Boy
6 cups of sugar??? No ma'am. That's diabetes, stroke and brain aneurysm in each bite.
6 cups of sugar for a pie that could probably serve 10-12 for dessert. it's really not as bad as half of the food that we see today anyway.
M.R. Yan i make pies all the time. Even more than one pie at a time and even all those pies together wouldn't equal 6 cups of freakin sugar. FOH
Layah Jhene I hate the measurement 'cup'. All about the gs baby
Where did you get 6 cups from? She poured a quart of sugar in, which is 4 cups. It's pretty ridiculous but obviously not the kind of thing you have for dessert every day.
Sorry, just saw the recipe link. I'm convinced it's not correct.
"Good eggs... good buttermilk..."
Isn't the point of cooking that you use techniques and combine ingredients to make them greater than the sum of their parts? You can't always get your hands on the good stuff. Anyway, with all that sugar there's no way you're gonna tell whether those eggs came from a supermarket or fresh from your neighbor's hen's egg hole.
v0zbox Egg hole!
v0zbox That's the philosophy that peasants had with food, but as a cook you understand that without good ingredients u will never get a good result
but nice try and stfu
REV DeLeon you shut the fuck up you elitist donkey
raw crust. rookie error.
No recipe? Waste of viewing time.
Totally useless. No recipe. Who cares?
cancer.
Delicious cancer
Probably best not to see how much sugar and crap goes into these pies. I mean, you're just eating crap. Sure, taste amazing. But it's still junk.
and yet, I' back again...