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.
robyn,
a friend passed on her b-pie recipe several years ago and i made it for my wife and me. similar to yours except (a) 2 cups sugar (gagarama sweet!) and (b) no lemon. naturally, it was somewhat overpowering.
looking for a different approach, i stumbled upon yours. oh, my! perfect in every way. the lemon renders it so elegant and light yet nicely balanced. i’ve now begun to look at your other recipes to see if this nice touch is everywhere. thank you for loving cooking and for bringing creativity to it.
I’m so glad you loved the recipe, Henry, and thank you for your kind comment. I hope you enjoy many of the other recipes just as much.
Thanks!
Hello Robyn. Just as I thought this was a great addition to my family’s Thanksgiving dinner. I sprinkled chopped pecans on top of the pie and you know pecans add to so many different things. My mom and sisters said that it was very, very melt in your mouth good. Thanks again.
The bottoms of my buttermilk pies were runny, what could have caused the problem?
This recipe was simple and good. I will make it again & try some new twists. Great photos too!
Hello Robyn.
I made this pie for Thanksgiving for family. It was so simple because of the way you explained it step by step. It is beautiful. I will let you know how everyone likes it. Thanks again and Happy Thanksgiving:)
Great recipes
I am baking this right now!!!! Looks fabulous! Can’t wait to dig in. Not sure if I can wait until tomorrow =) I am not sure if anyone else in my family will eat it. We are also having pumpkin and apple, so I guess that just means more pie for me!!!! Yum!
I have never heard of buttermilk pie. It looks wonderful like a creme brûlée or a custard. So easy, I think I will make this for thanksgiving!
Northern girl here, but I’ve been making buttermilk pie for ages from my Indiana Historical cookbook. It calls for butter the size of a walnut. No vanilla, less sugar, and 3 egg yolks baked in a cornmeal pie crust. I have not made the crust. It
is very good and enjoyed by all. I pinned your recipe to try.
Vicky
I’ve never had a proper buttermilk pie before! This looks divine!!
I think I need to add this classic southern pie to my Thanksgiving menu! Super delicious!