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.
I was given this recipe years ago by a co-worker but it was made with orange juice instead of lemon. Very delicious.
Diana, I have never had it with orange juice but sounds delicious.
I love buttermilk pie. My mom bake me one every Thanksgiving or for Christmas. Now I would start bake it myself.
I hope you enjoy the pie, Tinnetta.
Made this today, it was amazing. Thanks, Robyn. 🙂
Thanks, Andi. I’m so glad you enjoyed it.
I want to make this pie. I know that I had it when I was very young but years have passed and now I want to make one.
I had a slice at a restaurant recently and just fell in love with it. They topped it with real whipped cream. It was delish.
Hope you enjoy, Rene.
This buttermilk pie was exactly what I wanted! Delicious and easy to make. Thank you!
I love buttermilk pies this will be my first time making one so wish me luck !
This is a fantastic recipe and the accompanying recipe for Pie Crust is excellent as well. Freezing the crust prior to baking makes such a delicious flaky difference. I extended the cooking time a bit in order to get the golden brown color of the pie. Truly easy and truly delicious!!! Perfect for Christmas dinner or anytime!
Thank you, Janie. I’m happy you enjoyed the recipes.
I did not have buttermilk so I made my own with 1 Tbsp vinegar + milk to make 1 cup. I added everything else the same as recipe called. The pie filling separated and looked curdled when I poured in pie crust. Is this normal? Or was the buttermilk substitute and lemon juice not the right combination?
I have someone requesting this for Thanksgiving. I’ve never had it though, is it typically served warm or can I make it the day before and store in the fridge?
You can serve it warm or cold, Nina. I make mine ahead and store in the refrigerator.
Can I omit the lemon juice and lemon zest and add cinnamon? If I did that do you think I would need to add more sugar?
Kelly, I’m sorry but I haven’t made this pie this way so I can’t tell you any adjustments you might need to make.