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.
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!