Buttermilk Pie Recipe
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This Buttermilk Pie recipe is a Southern classic! It’s an easy old-fashioned custard pie that comes together quickly and has a light texture and a slightly tangy flavor!
This favorite, old-fashioned Buttermilk Pie recipe uses simple ingredients found in most southern kitchens. This simple pie is similar to Chess Pie in that way. It has a delicious yet sweet and tangy taste with a light and silky texture. I love to make it for special family suppers and holiday desserts. It’s an impressive yet simple-to-make pie that everyone enjoys!
Buttermilk Pie Recipe
I use buttermilk in many recipes, especially baking, but it shines so well in this delicious, easy pie. And if you aren’t a buttermilk lover, don’t worry because this pie doesn’t taste like buttermilk! Buttermilk pie has a tender, tangy texture that tastes amazing in a good, flaky pie crust.
Let me tell you how I make it.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Pie Crust – You can use my homemade Pie Crust Recipe, unbaked, or a store-bought pie crust.
Buttermilk Pie Filling:
- Eggs – should be at room temperature
- Sugar – Use granulated sugar
- Flour – Use all-purpose flour
- Butter – You’ll use melted butter.
- Buttermilk – It’s easy to make homemade buttermilk substitute if you don’t have it on hand.
- Vanilla extract – I use my homemade vanilla extract, but you can also use a favorite pure vanilla extract from the store if you wish.
- Lemon Juice and Lemon Zest – These add brightness to the delicious pie’s flavor. See my lemon guide for tips about juice, zest, and more.
- Salt – I use kosher salt. I give details about the brand and amount of kosher salt used for this pie on the recipe card.
Step-by-Step Instructions
- Preheat oven as directed.
- Mix all of the pie filling ingredients until well combined.
- Pour and bake. Pour the pie filling mixture into the unbaked pie crust and bake for 45-50 minutes until the pie sets and turns golden brown.
- Serve. Once done, remove the pie from the oven and allow it to cool before slicing and serving. Keep the pie stored in the refrigerator.
Storage Tips
To Store. Allow the pie to cool completely, then cover tightly with wrap and refrigerate for three to four days after baking.
To Freeze. Allow the baked pie to cool completely. Wrap it well, place it in an airtight, freezer-safe container, and freeze for up to two months. Thaw in the refrigerator overnight, then slice and serve.
Buttermilk Pie Serving Variations
Buttermilk pie can have many variations: add roasted pecans to the top, a dollop of homemade whipped cream, or a drizzle with a bit of blackberry syrup when serving.
This pie makes a great addition to a holiday dessert buffet or Sunday supper with its light texture and comforting taste! But it’s so easy, it is the perfect pie to serve anytime.
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.
More Favorite Pie Recipes
Here’s my Buttermilk Pie recipe. I can’t wait to hear how you love it.
Buttermilk Pie Recipe
Ingredients
- 1 (9-inch) Pie Crust Recipe, unbaked
- 3 large (150 g) eggs, room temperature
- 1 1/4 cups (248 g) granulated sugar
- 2 tablespoons (15 g) all-purpose flour
- 1/2 cup (113 g) butter, melted
- 1 cup (227 g) buttermilk
- 1 teaspoon (5 g) vanilla extract
- 1 tablespoon (14 g) lemon juice
- 1 tablespoon (6 g) lemon zest
- pinch (0.4 g) kosher salt
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published in 2013.
Oh, Robyn! You’re killin’ me with those forkful closeups! This pie looks sensational. Perfect for the holidays!
Lovely pie and the addition of lemon must make it even better. I have always made the bisquick version where it makes it’s own crust, Impossible Pie recipe. I love it when my strawberries are ripe to add as a topping.
Joyce..I have the Impossible Pie recipe..this reminded me of it….I love it because it makes its own crust….Everybody loves it & its so easy!! I make mine in the blender & just pour into pie plate!!
Dee
As a Northerner, I was late to the buttermilk pie game, but I am fully on board since being introduced a few years ago. Better late than never? Gorgeous pie, Robyn!
Thanks Robyn for the nice recipe. Happy Thanksgiving to you and your family.
My mom used to make this pie all the time and when I was younger I swore up and down that I hated it because of the buttermilk. All those years of wasted freshly baked buttermilk pie! So sad 🙂
Buttermilk is always in our fridge, such a tasty “secret ingredient” in so many of my dishes, cakes, and pies….glad to see it is getting a little more time in the spotlight, especially with “Southern” cuisine being so popular. It’s about time the rest of y’all caught on….haha! Fun Fact: Buttermilk was the name of Dale Evans’ (Mrs. Roy Rogers!) horse…just sign me “showing my age” but still loving buttermilk!
Oh yeah, buttermilk pie is a southern favorite. This brings back memories of my southern to the core aunt’s fabulous pies. This looks great. Pinning!
My mom and I shared a slice of buttermilk pie with strawberries on top at East Side Cafe in Austin a few years ago. It was unbelievably sweet, rich, gooey, delicious, and the strawberries added a nice tart contrast. It’s never something I’ve tried to make at home, but now that might change!
I use my Nana’s recipe – okay, my daughter uses it because they were very close and Nana taught her how to cook. This is also my birthday pie (I don’t have cake) that I have had for the better part of my 50 years on earth. It’s a great dish, isn’t it?
It was what my brother always asked for instead of a birthday cake too! Now living in Indiana, people have tried to tell me shoo-fly “is the same,” but noooooo it’s not.
Buttermilk is like a family member…it’s always here!! It was a staple in our Frigidaire while growing up. My daddy would drink it and mama used it for baking. Mine doesn’t always get used but when it starts to feel heavy I toss it and buy some more! It’s a visual comfort item…it warms my heart to see that waxy cardboard quart of buttermilk sitting in my “icebox”.
Thank you for sharing the recipe ~ Buttermilk Pie is a Southern classic and I use my Mama Prestwood’s recipe to make mine. I never got to taste hers but I know that my pie is still carrying on a family tradition.
That’s a lovely thought, Terry, about your memories!
thanks alot by sharing us your knowledge in cooking i love it most the buttermilk pie .
Love yah