Buttermilk Pie Recipe

4.97 from 57 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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!

Buttermilk pie on a wooden table.

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.

Slice of buttermilk pie on a white plate.

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

  1. Preheat oven as directed.
  2. Mix all of the pie filling ingredients until well combined.
  3. 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.
  4. 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.

Buttermilk pie in a homemade pie crust with one slice removed.

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.

Bite of buttermilk pie on a fork.

More Favorite Pie Recipes

Apple Pie

Sweet Potato Pie

Coconut Cream Pie

Pecan Pie

Key Lime Pie

Here’s my Buttermilk Pie recipe. I can’t wait to hear how you love it.

Pin Print Save

Buttermilk Pie Recipe

Robyn Stone
4.97 from 57 votes
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!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

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

Optional Pre-baked Graham Cracker Crust:
Follow the directions for Baked Pie Crust in the Simple Graham Cracker Crust Recipe. Set aside.  Once all the ingredients for the pie are mixed, pour them into the pie crust. Bake for 45-50 minutes or until set and golden brown. 
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 pie to cool completely. Store in an airtight, freezer-safe container for up to two months. Thaw in the refrigerator overnight to serve.
 

Nutrition

Calories: 470kcal | Carbohydrates: 52g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 196mg | Potassium: 103mg | Fiber: 1g | Sugar: 33g | Vitamin A: 506IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Join today & start saving your favorite recipes

Create an account to easily save your favorite recipes.

Save recipe

Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published in 2013.

Categorized as:, , , , , , , , , , , , , ,

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Read more about Robyn
4.97 from 57 votes (7 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




183 Comments

  1. Connie B Outlaw says:

    LOVE 💕 BUTTERMILK PIE

    Reply
    1. Robyn Stone says:

      Thanks, Connie.

  2. Barbara E. says:

    Can a pre-baked Graham cracker crust be used? Any adjustment to cooking time?

    Reply
    1. Robyn Stone says:

      Barbara, thank you for this question. I have now updated this recipe to include instructions for making it with a pre-baked graham cracker crust. Hope you enjoy!

  3. Jeanan McCullough says:

    Best pie I’ve made so far!! Easy yummy and brought bake childhood memories!!
    My momma passed 4/29/21 & I do not have all her recipes ( the best were handwritten on index cards) so this just made my day & my heart happy!!! I’ll be making a couple buttermilk pies to share with friends & family at my mommas memorial this year!!!
    I can’t begin to …
    Thank you …
    enough for sharing!!!!

    Reply
    1. Robyn Stone says:

      I am so sorry for your mother’s passing, Jeanan. I am thrilled, though, that this recipe brought back such sweet childhood memories. I have many of my mother and grandmother’s recipes on this site that I hope you will enjoy just as much.

  4. Linda says:

    This is the best Buttermilk pie I ever ate,

    Reply
    1. Evelyn Corbett says:

      My Mom made buttermilk pie during depression years. This reminded me of her pies. She could make melt in your mouth pies. You brought back a good memory and a delicious recipe! Thank you, young lady❣️

    2. Robyn Stone says:

      I’m happy this recipe brought back such sweet memories for you, Evelyn. Thanks!

  5. Dean Gabriel says:

    5 stars
    Robyn has the best recipes ! I use your chocolate cake recipe every time and it’s a winner every single time

    Reply
    1. Robyn Stone says:

      Thanks so much, Dean. I love that you enjoy my recipes.

  6. Deb says:

    Just took it out of the oven and I ended up with a puddle of butter on top of my pie. What did I do wrong? Followed the recipe exactly I thought.

    Reply
    1. Robyn Stone says:

      Deb, I have never had that happen with my pies. Make sure all your ingredients are at room temperature and that the melted butter is thoroughly incorporated into the other ingredients when mixing.

  7. James says:

    Can the lemon zest be omitted if I don’t have a lemon?

    Reply
    1. Robyn Stone says:

      You can omit the lemon zest, James. It is still delicious without it.

  8. Kara says:

    Hello! Do I use powdered buttermilk or liquid?

    Reply
    1. Robyn Stone says:

      Kara, you need to use liquid buttermilk. Hope you enjoy the pie.

  9. Becca T says:

    I’ve never heard of buttermilk pie, but I love using buttermilk in baking and I actually love to drink it straight, so I thought I would try it. It is HEAVENLY!!! So light and tangy, I absolutely love it! And easy too. What’s not to love? Since I am a low sugar kind of gal, I reduced the sugar to 3/4 of a cup; it was still plenty sweet, and set up fine. Just a tip for those wanting to reduce sugar. I’m serving it for Thanksgiving dessert tomorrow. Thanks Robyn!!

    Reply
    1. Robyn Stone says:

      I’m so happy that your first time making buttermilk pie was successful, Becca. I hope everyone loves it. Thanks.

  10. Lauren Maxwell says:

    5 stars
    Easiest Pie I’ve ever bakes and it was DELICIOUS! Everyone asked for more. Thank you so much for sharing ❤

    Reply
    1. Robyn Stone says:

      Thank you, Lauren. I’m so happy everyone loved the pie!