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.
Hi. I’m going to make this for Thanksgiving! Could I add pecans somehow? Thank you!
Kim, I have never added pecans to this pie but I have had comments from people who have added them. One added to the pie mixture and another sprinkle chopped pecans on top of the pie. Let me know if it works for you.
I have used pecans. It is excellent. I have also used coconut. Both great results.
I made it once totally following your recipe. I’ve been baking 97% more than ever before and experimenting with the recipes. Ok, that was a warning. Here’s what I did,
2/3 cup buttermilk
1/3 cup dark rum
1 tsp. vanilla paste
1/2 tsp. fresh nutmeg
Pinch of salt
It was REALLY GOOD! I hope this doesn’t upset too many cooks! Thank you for the recipe.
love this and very simple and delicious had to make again the next day. Love the top when it comes out of the oven.
Thanks, Esther. This has been a favorite pie in my family for generations.
I’m going to add a pinch of nutmeg…..❤
Yum!
I love it
I’ve looked at other recipes and yours has good reviews.. but with lemon juice and added lemon zest, does it make it taste lemony.? Is it noticable? Or does it make it better? Just curious it it takes away from the buttery taste.
Sierra, it does have a light lemon flavor. I think it makes it better but you can omit if you don’t want any hint of lemon.
Can you freeze the pie after you make it?
Tara, you can freeze buttermilk pie. Be sure to wrap airtight in foil or other freezer wrap or place in airtight container. Freeze up to 3 months. When you are ready to serve, allow the pie to thaw in the refrigerator.
I am making the pie but don’t know if it’s done! It is very wobbly but it has been almost an hour. Is it supposed to be wobbly? It is golden brown.
The pie should have a slight jiggle but not a wet sloshy wobbly one when you shake the pan, Lily.
Mine did that too. It looked like the butter had separated from the batter and floated to the top. What to do?
Gloria, when a pie separates and has liquid pooling on top, it usually means it has baked too long and is overdone. The pie is done when it has a slightly drier look on top and is still a little jiggly in the center.
Made this tonight…easy as pie 🙄. Mixed all ingredients in a blender, usd 5/8 cup a Truvia Sugar Blend in lieu of sugar, but all else the same. Baked it in a deep dish crust for 45 minutes. It was set perfectly and golden on much of the top. After it cooled sufficiently I took a small wedge to taste. So delicious!
Debbie, thanks for letting us knowhow you made this without sugar. I’m so happy it worked so well for you. xo
OHHH MY!!
Finally, the Buttermilk pie recipe I have been looking for! Thank You! Thank You!
I really LOVE Buttermilk pie. It’s my all-time favorite. Simple deliciousness. The one thing I don’t care for in many recipes I have made ..is when the sugar overpowers the buttermilk flavor, just making it a sweet pie. This recipe was complimented straight away for being able to actually taste the Buttermilk. Perfect perfectness. Definitely a keeper and I Thank You So Much for it.🥰
Thank you, Kelly Ann. I’m so happy you love this recipe.
This recipe is the BEST! I swear its as good as my grandmother used to make. I rarely keep fresh lemons on hand so I usually skip the lemon zest and its perfect without it. Thank you so much for sharing this!
Thanks, Holly.