Buttermilk Pie Recipe
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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 slightly tangy flavor.
Similar in texture to a Chess Pie, this Buttermilk Pie recipe uses simple ingredients found in most southern kitchens. 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 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 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 nothing better than a slice of this pie, 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 elegant, it makes the perfect pie to serve anytime—no need to save this beauty just for the holidays.
Storage Tips
To Store. Cover tightly with wrap and refrigerate for three to four days after baking.
To Freeze. Store in an airtight, freezer-safe container for up to two months. Thaw in the refrigerator to serve.
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