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, Can I use the substitute 1 tablespoon of vinegar or lemon juice plus enough milk to make 1 cup of buttermilk? I waste money buying a carton of of buttermilk.
Yes! You absolutely can!
Can I use splendid instead of the sugar?
Hi Debbie,
I’ve never tried this pie with splenda, but I’d be interested to hear how it turns out if you try it. Thanks!
Just put this in the oven. My pie plate is pretty large, so I doubled the recipe. Not sure if it will take a bit longer to cook, but I set the timer for 55 mins so I can assess it at that point. My great grandma use to make this when I was little. The first go round, I used the lemon and the zest. When I realized that I needed to make more for the size pie plate I have, I didn’t use lemon or zest. Let’s hope it turns out good. If so, it will be one of my additions to my holiday baking.
Hi Lee,
I hope you enjoy the pie – it’s one of our family favorites that I remember eating throughout the years. I’ve not doubled the recipe for one pie plate, so I’m not sure how much longer it should take to bake. Have a wonderful holiday! Thanks!
My house smells divine! I’m waiting on it to cool now!
Robyn – This is so special to me – my youngest son (age 31) loves this pie and I told him just last night I would make one this weekend. My precious mother-in-law, who passed away last year at age 93 always made buttermilk pies. On the way to work this morning I pulled her recipe out of my recipe box to pick up the ingredients. I just saw this email with “Buttermilk Pie” in the subject line from you! Made me smile. Your recipe is like my mother-in-law’s except for no lemon juice or lemon zest. Thanks for always sharing such wonderful recipes.
My mom makes this for my son.
i remember my mom making a version of this for me when I was a little girl and it was my favorite pie for so long!
This is a “keeper” says my husband! He loved the pie! Thank you for the recipe! Best wishes to you!
Sorry, forgot to rate….
what would be a good way to incorporate coconut milk/flavoring?
I done this exact recipe, word for word. But, my boyfriend says it taste like a lemon pie. Any tips or suggestions to fix that?
Leave out the lemon zest for sure and then you can start cutting down on the juice. Some people don’t use any lemon in their buttermilk pie.