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.
Came out beautiful and delicious. Much better than other recipes I’ve tried.
I’m so pleased you liked this pie, Jennie. It is such a favorite in my family.
Yummy
My husband loves pecans so I used this recipe& added chopped pecansthat I had roasted into the pie mix. Just delicious! Thank you for the recipe.
Sounds delicious Sandra! Thanks!
I currently have this in the oven. I haven’t tried it cooked but I did taste the uncooked filling…wow delish! I can’t wait to try the finished product. I followed the recipe to the T. I did use a frozen deep dish pie crust.
Once cooked and cooled. This is amazing!!! Im actually making another one at I type this. Super yummy!! Thank you
Whenever I bake a buttermilk pie the butter always pools in the middle while it’s in the oven. Is that normal?
Hi Jadie,
The butter should not be on top of pie. I have not ever had that happen when I make this pie. You’ll want to be sure to mix ingredients until butter is completely incorporated in mixture before putting in pie crust to bake. Hope this helps. Thanks!
I have made this pie many times and my family loves it. It’s the first thing they ask for at holidays.
It’s one of our family favorite pies too, Betty! I’m so glad to hear that your family requests it for holidays – thanks for letting me know! xo
Don’t hate me because I changed a little bit of the recipe. I made it with the lemon juice and zest and I love the brightness that it adds but I didn’t have lemons this time so I used fresh oranges and I liked this as well. I also made my own buttermilk from cream. Thank you for the recipe
Sounds delicious, Renee! No hating here – I bet the brightness went well with this delicious pie! Thanks!
This is soooo good!! I made it exactly to the recipe, except I didn’t have lemon zest. We decided we like it best after it has been chilled for a long time. Definitely a new favorite! Thanks for sharing!
I’m so excited that you enjoyed it so much, Carol! It’s a family favorite too! Thanks! xo
It was easy to prepare. My family and friends loved it.
It’s a favorite in our family too, Thelma! Glad your family & friends enjoyed it too! xo
Too lemony for Buttermilk pie.
I’m sorry you didn’t enjoy it Kim, but my family and friends have enjoyed it for generations. Thanks!