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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. It has a delicious, yet sweet and tangy taste, with a light texture and feel. I love to make it for special family suppers and holiday desserts. It’s an impressive, yet simple to make pie that everyone enjoys!
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 Variations
Buttermilk pie can have so many variations, add pecans to the top, a dollop of homemade whipped cream, or a drizzle with a bit of blackberry syrup when serving. But honestly, there is just nothing better than a slice of this 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.
I’m not calling it a light as in low-calorie pie, I’m just saying it tastes light. It doesn’t have a heavy texture or taste and you usually don’t feel “stuffed” after eating it.
Just look at that flaky pie crust and the golden top of this amazing pie! It’s so impressive to serve to guests for a special dinner and always a hit on holiday dessert tables.
Can You Use Graham Cracker Crust for Buttermilk Pie?
As an option, you can make this with a pre-baked graham cracker crust. Just follow the directions for making my Simple Graham Cracker Crust Recipe. Pre-bake your crust according to the directions for Baked Graham Crust. Once the pie ingredients are mixed, pour into the pie crust and bake the pie for 45-50 minutes.
Since it is so easy and quietly elegant, it really makes the perfect pie to serve anytime though. No need to save this beauty just for the holidays.
Here’s my Buttermilk Pie recipe. I can’t wait to hear how you love it.
Buttermilk Pie Recipe
- 1 (9-inch) Pie Crust Recipe unbaked
- 3 large eggs room temperature
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup butter melted
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 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.
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From the Add a Pinch recipe archives. Originally published in 2013.
Can I use POWERED BUTTERMILK in this recipe?
I haven’t tried making this pie with powdered buttermilk, Vickie.
Did anyone have a problem with it not setting properly? Mine is still baking about 1hr 10 mins and it’s still watery in the center. I used a fresh ingredients and I’m sure I measured correctly. I know ovens bake differently but not sure that’s the problem. I have covered the crust with foil to keep it from getting too dark.
Melinda Jan, the pie is done when it has a slightly drier look on top and is still a little jiggly in the center. I’m not sure why yours is taking so long to bake. Did you have the entire pie covered with foil or just the edges of the pie crust. If the foil overlapped onto the pie, that would cause the pie to take longer to bake.
I’m not much of a pie eater, nor am I a baker. I’m a southern cook, which is very different from a baker. I made 2 of these pies tonight. Absolutely the best pie I’ve ever eaten. I held back on some of the sugar, and it was still sweet. And I left out the lemon because I’m not into lemon. Sooooo good!!!
I’m thrilled your pies turned out so well and you loved them, Marsha. Thanks!
hi Robyn! My family loves buttermilk pie so I make one every year for Thanksgiving…this year my brother requested I try swirling in pumpkin to make a pumpkin/buttermilk pie blend…do you think it would work with this recipe?
I haven’t tried adding pumpkin to this recipe, Rebecca, so I’m not sure how it will turn out. Maybe someone else on here has. If you do try it, let me know how you liked it.
So I started backing these pies a few years ago and I have found that I like to just slightly back my pie shell before I start mixing the filling. Also found that the pie sets much better with an extra table spoon of flour. I bake them for about 55 minutes then open the oven door and slide the rack out over the oven door and let them sit like that for another 10 to 15 minutes. They firm up quite nicely love this pie
Thanks for sharing your tips, Claude!
Salted or unsalted butter?
I use salted butter, Matt, but you can use whichever you prefer.
Wonderful, it just didn’t last long enough for seconds!!
Debra, that means you might need to make another one! I’m so glad everyone loved this pie.
Made this and was delightful. The lemon has a presence! So pleasant after so many heavier holiday desserts.
Thank you, Shannon. I love the taste of the lemon in this pie, too.
Leave out the lemon. Real buttermilk pie does not have lemon. Source living in rural North Carolina my entire life. Should taste like a vanilla wafer
Thomas, this is the way my grandmother and mother always made their buttermilk pie, with lemon. You can always leave it out if you don’t like lemon.