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.
Why are my buttermilk pies cracking on top 5 minutes out of oven
Hi, Robyn!
Last night, I made your buttermilk pie recipe (found on Pinterest). It was sooooooooooooo tasty, but very, very rich.
So I was wondering – did you mean “1/2 c melted butter” or “1/2 c butter, melted”? Either way, it will remain on my “indulgence recipe list”. Thanks for sharing!
Claud
Isn’t it delicious?! We absolutely love it. Yes, it should be 1/2 cup butter, melted.
Tried it today. My second time doing a pie. I was bit nervous how it was gonna turn out. I used spiced buttermilk instead of buttermilk and organic coconut oil instead of shortening for pastry. I baked it in aluminium cake tin. It turned gorgeous! <3 Loved the result! Kind of tasted like one of my childhood memories of Portuguese tart 😛
Great recipe. I don’t think I have ever had buttermilk pie before, but this is quite tasty. I like the hint of lemon flavor in this recipe. I followed the pie crust recipe as well, but added a little sugar. I served this with homemade whipped cream and strawberries. Delicious!
Waaaay too much lemon. It tasted like a lemon custard pie, not a chess pie.
I did it without the zest, and it was perfect for me!
I made this pie last week and it was great, it doesn’t taste anything like the name. I just put another one in the oven.
I love the idea of this recipe. I have the flaky crust stuff in my freezer… is there any idea to make a puffy crust something or other instead of the pie crust? As you can tell I’m not really a baker. 🙂
I grew up in south but I have never made buttermilk pie. When I was visiting Louisville over the winter I had a wonderful chocolate buttermilk pie that I would love to recreate. I would love to try your recipe!
I made the pie and used your crust recipe, it was amazing!!!! Soooo delicious! I’m 7 months pregnant and it definitely helped fulfill my buttermilk pie craving.
I was looking for ways to use up the buttermilk I bought for another recipe and stumbled upon this. Well, naturally I had to try it seeing as I am a native Louisianan and have a wicked sweet tooth AND had never had buttermilk pie. Can I just say…I ate the entire pie myself over the course of a week and have been dreaming of making another one ever since! Thanks for this recipe. It might be the perfect dessert!
I’m so glad you loved it, Gina! It is one of my favorites!!!
Can you use cornstarch instead of flour for the pie ???
Hi Starr,
I have never made this using cornstarch but not sure it would thicken as well as it does with the flour. Sometimes dishes containing butter or an acid like the lemon juice won’t thicken as well with cornstarch. Hope this helps!