Buttermilk Pie Recipe

181 Comments

4.97 from 57 votes
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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.

Buttermilk pie on a wooden table.

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.

Slice of buttermilk pie on a white plate.

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.

Buttermilk pie on a white plate with a bite on fork.

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.

Overhead photo of pie on a wooden table.

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.

Buttermilk pie in a homemade pie crust.

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.

Bite of buttermilk pie on a fork.

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

4.97 from 57 votes
Buttermilk Pie is a classic, traditional pie in the south. Buttermilk Pie is a custardy pie that comes together quickly and easily.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8

Ingredients 

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

Optional Pre-baked Graham Cracker Crust:
Follow directions for Baked Pie Crust in the Simple Graham Cracker Crust Recipe. Set aside.  Once all the ingredients for the pie are mixed, pour them into the pie crust. Bake for 45-50 minutes or until set and golden brown. 
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.
 

Nutrition

Calories: 470kcal | Carbohydrates: 52g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 196mg | Potassium: 103mg | Fiber: 1g | Sugar: 33g | Vitamin A: 506IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Collage photo of buttermilk pie.

From the Add a Pinch recipe archives. Originally published in 2013.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




181 Comments

  1. Li says:

    5 stars
    i don’t think i mixed as well as i should have and I was excited to so i cut it a little warm, it tasted great but the texture was….not quite right. still soft but it looked. little lumpy. other recipes i have read reccomend mixing the eggs until frothy before adding the other ingredients, i will try that and chill before serving. tastes amazing tho, fiancé loves it! very reccomend just mix better and chill before serving!! and if ur not adding lemon i reccomend a bit of nutmeg 🙂

    1. Robyn Stone says:

      Li, you need to mix the ingredients until they are combined thoroughly. They should be smooth with no lumps. Then cool the pie before slicing. The pie continues to cook and set as it cools. It may just be that you didn’t let the pie cool enough before slicing. I’m happy that you and your fiance loved the taste and hope you like it even more once it has cooled and set.

  2. Thomas M says:

    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

    1. Robyn Stone says:

      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.

  3. Shannon says:

    Made this and was delightful. The lemon has a presence! So pleasant after so many heavier holiday desserts.

    1. Robyn Stone says:

      Thank you, Shannon. I love the taste of the lemon in this pie, too.

  4. Debra Smith says:

    5 stars
    Wonderful, it just didn’t last long enough for seconds!!

    1. Robyn Stone says:

      Debra, that means you might need to make another one! I’m so glad everyone loved this pie.

  5. Matt says:

    Salted or unsalted butter?

    1. Robyn Stone says:

      I use salted butter, Matt, but you can use whichever you prefer.

  6. Claude says:

    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

    1. Robyn Stone says:

      Thanks for sharing your tips, Claude!

  7. Rebecca says:

    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?

    1. Robyn Stone says:

      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.

  8. Marsha says:

    5 stars
    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!!!

    1. Robyn Stone says:

      I’m thrilled your pies turned out so well and you loved them, Marsha. Thanks!

  9. Melinda Jan Rivera says:

    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.

    1. Robyn Stone says:

      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.

  10. Vickie Rabenstein says:

    Can I use POWERED BUTTERMILK in this recipe?

    1. Robyn Stone says:

      I haven’t tried making this pie with powdered buttermilk, Vickie.