Buttermilk Pie
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Buttermilk Pie is a classic pie that has a custardy filling with a light texture and tangy flavor. This recipe makes a delightful dessert that your family and friends will love!
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Buttermilk pie is a Southern tradition. This creamy and flavorful pie is ridiculously easy to make, uses simple ingredients, and tastes delicious. If you haven’t made buttermilk pie before, I beg you to try this one.
Buttermilk Pie is very similar to chess pie in flavor profile and texture. If you have made my lemon chess pie or my chocolate chess pie – you know chess pies are creamy baked custards nestled in a flaky crust. Where the chess pie uses cornmeal for a little texture, buttermilk pie does not – making it just a little creamier.
Also, Buttermilk Pie has a bit of vanilla and lemon zest for extra flavor. And flavor this pie has. It’s amazing that such simple ingredients as eggs, flour, sugar, buttermilk, and vanilla could make such a flavorful pie. But, boy do they.
I am a sucker for a custard and for buttermilk. Have you tried my Crème Brûlée or my Homemade Buttermilk Drop Biscuits? Buttermilk gives recipes a slightly tangy flavor and I can’t get enough of it.
Most stores now carry buttermilk in their dairy section. But fear not – if your local store does not – buttermilk is very easy to make at home. Just follow this recipe. Use it right away, but if you have some leftover, you can freeze it.
When making this pie, make sure to get the eggs nice and frothy. That’s where the air comes from, giving this pie its light texture despite it being a custard. I always recommend beating eggs for just a bit longer than you think you should, for good measure.
The beauty of this pie, in addition to how good it tastes and how easy it is to make, is that it can be served warm, at room temperature, or chilled – and it is equally delicious no matter how you choose to serve it!
Recipe Snapshot
- TASTE: Tangy
- TEXTURE: Creamy
- EASE: Easy!
- TIME: A little more than an hour
What You’ll Need
Ingredients
- Pie Crust: 1 unbaked homemade pie crust or store-bought.
- Eggs: These should be at room temperature
- Sugar: White granulated sugar adds sweetness to this custard pie.
- Butter: Unsalted butter, softened to room temperature.
- All-purpose flour: Just a little, to thicken the custard.
- Buttermilk: Adds tang and creaminess to the custard.
- Lemon juice: Fresh lemon juice, to brighten the custard and add a bit of zing.
- Vanilla extract: Make your own or use all-natural extract.
- Nutmeg: Just a touch goes a long way, adds great flavor.
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How to Make Buttermilk Pie
This buttermilk pie recipe is about as quick and easy to make as a pie can be. Preheat the oven to 350°F to get ready to bake!
Be sure to check out the full recipe and ingredient list below
- Prepare the crust: Gently place rolled dough in the pie pan without stretching it. Trim the edge so there is a 1-inch overhand and fold the excess under so it sits up on the rim of the pan. Refrigerate while you make the filling.
- Make the filling: Beat the eggs with a handheld electric mixer until frothy. Add the sugar, butter, and flour and beat until smooth.
- Add the liquids: Whisk in the buttermilk, lemon juice, vanilla, and nutmeg. Pour into pie shell.
- Bake: Bake until the center is firm, 40 to 60 minutes. Cool the pie on a wire rack for about 1 hour before serving.
Handy tip:
If you don’t have buttermilk, it’s very easy to make your own. Check out my homemade buttermilk recipe.
Tips For Success
- Make sure the eggs and butter are at room temperature as they will combine better with the other ingredients.
- This buttermilk pie tastes great at room temperature or chilled.
Storage & Freezing
- Cover and store in the refrigerator for up to 5 days.
- The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- You can freeze the pie after baking and completely cooling it. Cover with a double layer of plastic wrap before freezing. Freeze for up to 3 months. Thaw in the refrigerator or on the counter.
Buttermilk Pie
Ingredients
- 1 homemade pie crust, or store bought
- 3 eggs
- 1 ½ cups (300 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 3 tablespoons all-purpose flour
- 1 cup (240 ml) buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon freshly grated nutmeg
Instructions
- Preheat the oven to 350°F.
- Roll the dough into a circle that's about 4-inches larger than the diameter of your pie pan. Gently place it in the pie pan without stretching it.
- Trim the edge so there's a 1-inch overhang over the sides of the pie pan. Fold the excess dough under so it sits up on the rim of the pan and flute as desired.
- Refrigerate the crust with you make the filling.
- Beat the eggs with a handheld electric mixer until frothy. Add the sugar, butter, and flour and beat until smooth.
- Whisk in the buttermilk, lemon juice, vanilla, and nutmeg. Pour into pie shell.
- Bake until the center is firm, 40 to 60 minutes.
- Cool the pie on a wire rack for about 1 hour before serving.
Notes
- Cover and store in the refrigerator for up to 5 days.
- The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- You can freeze the pie after baking and completely cooling it. Cover with a double layer of plastic wrap before freezing. Freeze for up to 3 months. Thaw in the refrigerator or on the counter.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.