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This dessert, from reader Cynthia Bricker of Milton, Massachusetts, features a delicate custard filling with a tangy-sweet flavor. For a homemade pie dough, check out Our Favorite Pie Crust.

Source: Everyday Food, April 2009
Total Time Prep Servings



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How would you rate this recipe?
  • gwjdevansgmail
    21 FEB, 2016
    After 15 minutes at 425, my crust was WAY too brown . I would cover the edges of the crust from the beginning. Also, I would add lemon zest and lemon juice next time.
    • carljones63
      24 NOV, 2018
      My wife's grandmother used to make this for her. I decided to make it for Thanksgiving and it was delicious. I am one of those people that hates to waste food, so since I still have some Buttermilk left, I guess I'll just have to make another one. 😁
  • MS11627153
    7 JUL, 2018
    Perfect. I didn't expect the simple ingredients to make a wonderful pie that was delicious the day it was made and just as delicious two days later.
  • Tracey-bee
    6 JAN, 2015
    I've made this pie many times, but with the recipe from Martha's Pies & Tarts Recipe book. In that version she includes the zest of one lemon and 1 TBS lemon juice. I think it makes all the difference! The pie has fantastic flavor.
  • MS11331371
    9 APR, 2013
    Could cocoa powder be added to the custard mix? Has anyone tried it?
  • ParisPastry
    18 APR, 2010
    The crust was really good! The buttermilk filling was ok. Nothing spectacular but fine!
  • mothra7
    9 FEB, 2010
    Delicious...including the pie crust! We're a family of pie lovers, and we all enjoyed this recipe.
  • abamboobutterfly
    9 JUL, 2009
    This was easy to make, and delicious!

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