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.
A family favorite since I found this recipe. Easy and delicious. I note that the baking times vary widely, perhaps depending on the weather. In my oven, which is slow, it has been anywhere from 60 to 75 minutes to get lightly jiggly and dry enough on top to think it is done.
Thanks, Jon. It is amazing how much the weather and humidity play a role in baking. I’m so thrilled this recipe is a favorite in your family.
I love this recipe!! Just made it and it’s already designated as my go-to. Doubled the recipe and used two deep dish pie crusts. The total baking time was 75 mins for me. A tip I have is to just keep checking it and not to take it out until it has the golden top. Don’t be afraid to bake it longer! It has a very nice flavor. The rich buttermilk and butter contrast with the sweet sugar and a crispy, beautiful top. I will reduce the sugar next time, though. It was a tiny bit too sweet. I added a bit of nutmeg and cinnamon, but left everything else as-is. I love this and thank you for sharing! (:
Thanks for the tip, Mila. I’m so glad you enjoyed the pie.
Hi, I am from Texas we had some really good southern butter milk pie. I looked at this recipe and it is exactly like my Aunt Roseleen’s recipe, only she put almond extract in hers. This always is a family favorite. Gave me some really good memories before my aunt passed away.
I’ve never made buttermilk pie before, so I have nothing to compare it to, but my guests who ate it said this recipe hit it right on. The recipe is definitely easy to make, but the bake time was short for me – closer to 65 minutes for me.
Nicole, I’m not sure why the pie took that long to bake. The pie is done when it has a slightly drier look on top and is still a little jiggly in the center. I’m glad everyone liked the pie.
Made this pie several time. The easiest pie to whip up when needing a quick dessert at the last minute. Always a crowd pleaser.
I’ve made this a few times. It’s easy and delicious. I bumped it up a couple of notches with the last one by substituting anise extract instead of vanilla and added a sprinkle of anise seeds. Soooo good!. I’m also a novice sourdough baker and tried my first homemade pie crust with it. The sourdough crust complimented the pie perfectly.
I’m glad you like this pie, Linda. I have never tried a sourdough crust or anise in the pie.
Like I said, I’m a novice with sourdough and the texture of my crust needs a little improvement, but the flavor really works with the pie. I only discovered anise a few years ago. It’s an interesting flavor.
Looking forward to making my first butter milk pie using your recipe. Thanks so much
I hope you enjoy it, Jerri.
EXCELLENT!!! I never made Buttermilk Pie before. I wanted a simple recipe. This one was perfect and so was the pie!!! I will make it again!!!
I’m so glad you enjoyed the pie, Linda! Thanks.
The easiest of three buttermilk pie recipes I’ve tried in a week, and my personal favorite. I used a homemade crust and tried a different mild flaky crust each time, none has gone poorly with it, so it is flexible. I expect a ready made flaky crust from the store would suit, too. I like that this recipe has much more buttermilk than others I’ve found. It doesn’t taste like a super sweet custard that happened to use buttermilk; it actually lets you enjoy some of the flavor, too.
Thanks so much, Chris. I’m so glad you liked the pie!
Absolutely love this pie! I substituted half the vanilla for almond extract and use half brown sugar. I also recommend mixing the butter and milk while the butters hot so it doesn’t separate!
Thanks, John. So glad you love the pie!
You are right!