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.
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. Â Just delicious! Â 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!! Â I made it exactly to the recipe, except I didn’t have lemon zest. Â We decided we like it best after it has been chilled for a long time. Â Definitely a new favorite! Â Thanks for sharing! Â
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!