tag:blogger.com,1999:blog-7173052990851751381.post5349274426530746411..comments2024-03-29T07:48:15.799-04:00Comments on Food Wishes Video Recipes: Buttermilk Pie – The Best Pie You’ve Never Heard Of Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-7173052990851751381.post-3898946809648239612019-10-13T18:19:09.862-04:002019-10-13T18:19:09.862-04:00Dude, girlfriend made this to perfection on the sa...Dude, girlfriend made this to perfection on the same day she passed her first water-boiling 101 test, so yeah, it's stoopid-easy.<br /><br />I wanna tweak it with a cream-cheese addition and some cinnamon/vanilla/nutmeg/brown sugar swirled in or spread on or infused somehow. Basically want the gooey goodness part of a cinnamon roll to be in this pie. <br /><br />Thoughts? Anonymoushttps://www.blogger.com/profile/08542614628211961508noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15092484415824767712019-09-29T19:21:45.615-04:002019-09-29T19:21:45.615-04:00Hi Chef John, I love your blog and wonderful recip...Hi Chef John, I love your blog and wonderful recipes. But unfortunately I have to tell you I had problems with this Buttermilk Pie Recipe. I see everyone giving it a good rating. My problem with it was it was too liquid. The recipe calls for juice of 1 lemon and lemons come in all sizes and this one was quite juicy. I read other sites with the same ingredients after I made this one and they all only call for 1 TBL of lemon juice. I had way more than 1 TBL. Unfortunately I had to throw the whole pie out. I used the best butter, organic sugar and fresh from buttermilk. But it wouldn't set well and was very liquid. It did hold together but was loose. I don't know how no one else had this problem. I'm a very good baker and always follow recipes exactly. Please let know if anyone had this problem and just didn't mention it. What do you think I did wrong?<br />I will try it again one day but with much less lemon juice.<br />Thank you for sharing all your other great recipes.<br />Pat Pattyhttps://www.blogger.com/profile/06465010177843932484noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9958893923128993672019-09-29T19:08:51.064-04:002019-09-29T19:08:51.064-04:00Hi Chef John, I love your blog and wonderful recip...Hi Chef John, I love your blog and wonderful recipes you offer. But unfortunately I have to tell you I had problems with this Buttermilk Pie Recipe. I see everyone giving it a good rating. My problem with it was it was too liquid. The recipe calls for juice of 1 lemon and a lemons come in all sizes this one was quite juicy. I read other sites with the same ingredients after I made mine and they all only call for 1 TBL of lemon juice. Unfortunately I had to throw the whole pie out. I used the best butter and organic sugar. But it was curdled and liquid. I was quite disappointed. I can't understand how no one else had this problem. I'm a very good baker and always follow recipes exactly. Please let me know if anyone has had this similar problem and just didn't mention it.<br />I will try it again one day but with much less lemon juice.<br />Thank you for sharing all the other great recipes.<br />PatPattyhttps://www.blogger.com/profile/06465010177843932484noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6544716625480482512019-09-28T17:53:11.882-04:002019-09-28T17:53:11.882-04:00Chef John, I love your recipes and videos and fre...Chef John, I love your recipes and videos and frequent your blog. I.i’ve made some of your recipes with success but unfortunately this one doesn’t work the way it’s wriiten. I made the pie this evening and unfortunately have to throw it out it wasn’t setting up and had to bake it over an hour. I just tried a piece and it is way too liquidy.<br />I found another recipe and it says with the same exact in gradients but it says 1 tablespoon of lemon juice. Your recipe says juice of 1 lemon which is way more than a tablespoon of course depending on the size of the lemon. I thought it was too much liquid but always like to stay true to the recipe the first time I bake it.. I’m just writing so that someone else making this does not have the same problem.I had.<br />Please know I stilll love all you offering sharung of so many great recipes.<br />Thank you....PatriciaPattyhttps://www.blogger.com/profile/06465010177843932484noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23308842065211585782019-05-04T17:38:16.677-04:002019-05-04T17:38:16.677-04:00Chef John! Would you kindly be able to let me know...Chef John! Would you kindly be able to let me know why this happened in my attempt to replicate your recipe? I didn’t have buttermilk so I went with the option of using yogurt. I added milk to the yogurt to come to a similar consistency of the buttermilk. 70 ml of milk to 160 g of yogurt is what I did and then mixed together so it would be uniform. The problem was that when I mixed this to the pie mixture disaster happened. The yogurt split!!! Any ideas for this not to happen when using yogurt as substitute of buttermilk? My end result was a disaster as you can see. I ended up being the master of my disaster! CheersDannyhttps://www.blogger.com/profile/07496155809351870996noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47179260158131070742018-11-19T10:55:11.565-05:002018-11-19T10:55:11.565-05:00How deep is that pie dish? What would happen if yo...How deep is that pie dish? What would happen if you used this recipe in a regular size pie dish??Landonhttps://www.blogger.com/profile/02226740531594435186noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64144726241303226552018-11-10T14:59:27.431-05:002018-11-10T14:59:27.431-05:00Terribly disappointed. 350... took 75min and was w...Terribly disappointed. 350... took 75min and was way over baked. I’d like to try this at 425 20min and reduce to 325 for 30minAnonymoushttps://www.blogger.com/profile/06326408934351845222noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3215352678262019672018-11-08T21:48:22.280-05:002018-11-08T21:48:22.280-05:00I made this today and it turned out amazingly well...I made this today and it turned out amazingly well. I'd say perfect but that's hubris, plus I've never had a Buttermilk Pie before so how would I know if it was perfect.<br />Thanks again for another great recipe and equally enjoyable video.<br />Catfish Kempsterhttps://www.blogger.com/profile/18346704131105084720noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32851299896279183522018-10-27T00:21:11.698-04:002018-10-27T00:21:11.698-04:00Awesome recipe. I will make this at home. https://...Awesome recipe. I will make this at home. https://foodwishes.blogspot.com/2017/10/buttermilk-pie-best-pie-youve-never.html<br />Clipping Solutionshttps://www.blogger.com/profile/16126945506709626936noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69238368612381160132018-08-26T15:31:14.933-04:002018-08-26T15:31:14.933-04:00I made this today to take to Mom's house for S...I made this today to take to Mom's house for Sunday dinner. Great pie and I'll definitely make it again. It will be even better when I figure out the exact measurements to suit my taste for the lemon zest and juice. I tried it both chilled and room temp and I too prefer it chilled. Thank you sir!Anonymoushttps://www.blogger.com/profile/10132123484769404754noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53103928939736330042018-08-19T19:23:39.690-04:002018-08-19T19:23:39.690-04:00I followed the sequence exactly. Used a mixer tho...I followed the sequence exactly. Used a mixer though. I had a problem with it separating and looking grainy instead of smooth. What did I do wrong?<br />Anonymoushttps://www.blogger.com/profile/02067532909314924426noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45735413305415737262018-06-30T00:47:43.807-04:002018-06-30T00:47:43.807-04:00Nice tablecloth!Nice tablecloth!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29716721411367452302018-03-24T23:02:25.304-04:002018-03-24T23:02:25.304-04:00What about a gramcracker crustWhat about a gramcracker crustAnonymoushttps://www.blogger.com/profile/06587603681092410600noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37195114665494754172018-03-20T12:41:48.669-04:002018-03-20T12:41:48.669-04:00Chef John, this site has become my #1 go-to site f...Chef John, this site has become my #1 go-to site for recipes...living in Peru I need all the help possible. The suggested substitutes really as you can't buy a lot of products here that are available i the US.<br /><br />This recipe reminds me of Chess pie which is something my grandmother used to make. I believe her recipe is lost (currently polling relatives). I would love to see your take on Chess Pie. Thank you for all your posts.CRjonzhttps://www.blogger.com/profile/13244157694241832296noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71318928913074473512017-12-25T17:13:40.817-05:002017-12-25T17:13:40.817-05:00Here's the link to the butter crust dough: htt...Here's the link to the butter crust dough: https://foodwishes.blogspot.com/2010/03/easy-homemade-pie-crust-now-with-50.htmlWillhttps://www.blogger.com/profile/13138880980525451521noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33158125021147649502017-12-20T13:11:29.720-05:002017-12-20T13:11:29.720-05:00any adjustments needed for using a convection oven...any adjustments needed for using a convection oven?Anonymoushttps://www.blogger.com/profile/02115003502446618256noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49512746679295299802017-12-09T16:37:29.915-05:002017-12-09T16:37:29.915-05:00Would love to see your take on "Melktert"... Would love to see your take on "Melktert" which is pretty basic, but I'd say it would be a good contender against the "Buttermilk Pie".<br /><br /> Amazing recipes (rescued me from several menu disasters) and hope you have a great holiday season.<br /><br />Regards<br />Chef CatChef Cathttps://www.blogger.com/profile/01861406975083919177noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36127624354366301592017-11-24T15:38:22.645-05:002017-11-24T15:38:22.645-05:00Made this for our Thanksgiving pie. I only used 1 ...Made this for our Thanksgiving pie. I only used 1 Cup of Sugar and it turned out great. Trying to cut back on carbs.<br /><br />Also, because I live where lemons grow and are in abundance at certain times of the year, I freeze the pureed lemon in ice cube trays. (First I zest the lemon and take out the seeds then put the remainder in my Nutri Bullet making a puree.) I used two cubes of puree in lieu of the Freshly squeezed juice and some dried zest.<br /><br />Ken, the flour and salt are incorporated right after the butter and sugar are creamed together.Poingat Opinionhttps://www.blogger.com/profile/12482206940242257686noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58554209664709040312017-11-16T20:40:20.188-05:002017-11-16T20:40:20.188-05:00So wait, does anybody know a way to crumble the b...So wait, does anybody know a way to crumble the butter like e did without a food processor?Samiiiihttps://www.blogger.com/profile/07937230999632836219noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-634004212220730432017-11-10T11:14:01.734-05:002017-11-10T11:14:01.734-05:00the recipe on the blog calls for 3 Tablespoons of ...the recipe on the blog calls for 3 Tablespoons of flour - didn't see it in the video.Anonymoushttps://www.blogger.com/profile/16513455512650769618noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16794542304692791832017-11-09T06:53:51.247-05:002017-11-09T06:53:51.247-05:00"So I've got that goin' for me, which..."So I've got that goin' for me, which is nice." Thanks! Bill Murray forever! I never had this growing up in the South, but it tastes exactly like so many other things with buttermilk in them from there, like buttermilk biscuits!Edwardhttps://www.blogger.com/profile/02231304139926422400noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78043050115670709452017-11-06T07:49:56.609-05:002017-11-06T07:49:56.609-05:00Out of curiosity, never having heard of such a thi...Out of curiosity, never having heard of such a thing, I made this yesterday and it turned out well; we were both pleased with the flavor. Not having any raspberries around, I took some raspberry jam, homemade by my sister in Washington state, and stirred in a splash of Mathilde Framboise liqueur. No sugar dusting needed Toklinemanhttps://www.blogger.com/profile/02434178999808000093noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39850616122705708022017-11-01T12:36:27.464-04:002017-11-01T12:36:27.464-04:00Petr: You can make anything look delicious... tas...Petr: You can make anything look delicious... taste, is a different matter. https://fakefoodjapan.com/<br /><br />Lawrence: I thought the same thing! My grandmother used to make Chess Pie as well. Buttermilk Pie looks very much like it, but is different.Warrenhttps://www.blogger.com/profile/12713306126103523869noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69577999188293170842017-10-31T01:32:40.772-04:002017-10-31T01:32:40.772-04:00I've made something called a Chess Pie, which ...I've made something called a Chess Pie, which looks identical to this. And which is a treat nobody ever heard of if you bring it to holiday dinner. Same thing?Lawrencehttps://www.blogger.com/profile/01897088393026835108noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68348210509025198972017-10-29T11:20:48.302-04:002017-10-29T11:20:48.302-04:00Hi Chef!
Can I make this deliciously looking cake...Hi Chef!<br /><br />Can I make this deliciously looking cake without sugar? Anonymoushttps://www.blogger.com/profile/07197352437890829069noreply@blogger.com