Buttermilk Pie is a classic pie recipe well loved for generations in my family. A custardy pie that comes together quickly and easily with a light texture and a slight tangy flavor.
Similar in texture to a Chess Pie, the Buttermilk Pie uses simple ingredients found in most southern kitchens.
I use buttermilk in so many recipes, especially in baking, but it really shines in this delicious, yet oh so easy pie. But, if you aren’t a buttermilk lover, don’t fret, this pie doesn’t taste like buttermilk. Buttermilk pie has a tender, tangy texture that just works perfectly in a good, flaky pie crust.
Buttermilk pie can have so many variations, add pecans to the top, drizzle with a bit of blackberry syrup when serving. But honestly, there is just nothing better than a slice of buttermilk pie and a cup of coffee or a glass of sweet tea.
This pie makes a great addition to the holiday dessert buffet with its light, comforting taste.
Hey, I’m not calling it a light as in low-calorie pie, I’m just saying it tastes light. It doesn’t leave you feeling like you’ve stuffed yourself to the point you look like the Macy’s Thanksgiving Parade balloons.
Since it is so easy and quietly elegant, it really makes the perfect pie to serve anytime though. No need to save this baby just for the holidays.
Here’s my Buttermilk Pie recipe. I can’t wait to hear how you love it.
- 1 (9-inch) Pie Crust Recipe, unbaked
- 3 eggs
- 1¼ cups granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup butter, melted
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- pinch of salt
- Preheat oven to 350º F.
- Mix together eggs, granulated sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest, and salt until well-combined. Pour into the unbaked pie crust and bake for 45-50 minutes until set and golden brown.
- Remove from the oven and allow to cool prior to slicing.
- Store in the refrigerator.