Tangy buttermilk pie from Sweet Enough (page 56) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • edougherty on February 09, 2026

    Good, made it in a glass pie plate, will make 1.5x the pie crust in future to ensure total coverage. I feel like this would work better with the tangy whipped topping piled on top (mixed with a bit of powdered sugar) but my spouse liked it as written. Baked at 335F for high altitude and done at 25 min. Would be great for a summer luncheon.

  • pattyatbryce on June 10, 2023

    Something is wrong with this recipe. Like ethedens, it took a lot of extra time to set. The crust was soggy after a day. It was just so-so.

  • ethedens on April 19, 2023

    This recipe was frustrating for a couple reasons: the standard 9 inch tart pan I used seemed a little small so there was some spillage on the way to the oven, and I found it took double the suggested cooking time to set. I'm also not crazy about the texture of the filling (it can be weirdly chalky but the sour cream helps disguise this). It is, however, super easy and quite tasty! Not a go-to recipe but I would make it again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.