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.
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.