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.
LOVE 💕 BUTTERMILK PIE
Thanks, Connie.
Can a pre-baked Graham cracker crust be used? Any adjustment to cooking time?
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!
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!!!!
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.
This is the best Buttermilk pie I ever ate,
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❣️
I’m happy this recipe brought back such sweet memories for you, Evelyn. Thanks!
Robyn has the best recipes ! I use your chocolate cake recipe every time and it’s a winner every single time
Thanks so much, Dean. I love that you enjoy my recipes.
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.
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.
Can the lemon zest be omitted if I don’t have a lemon?
You can omit the lemon zest, James. It is still delicious without it.
Hello! Do I use powdered buttermilk or liquid?
Kara, you need to use liquid buttermilk. Hope you enjoy the pie.
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!!
I’m so happy that your first time making buttermilk pie was successful, Becca. I hope everyone loves it. Thanks.
Easiest Pie I’ve ever bakes and it was DELICIOUS! Everyone asked for more. Thank you so much for sharing ❤
Thank you, Lauren. I’m so happy everyone loved the pie!