Buttermilk Pie

Buttermilk Pie is an old-fashioned southern pie that all will love. This classic pie features a creamy custard filling baked into a buttery pie crust.

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Buttermilk Pie is an old southern, custardy pie that is sure to be a hit for your loved ones! You’ll be sure to add this light and creamy pie to your recipe book. 

MORE RECIPES: Blueberry Pie Bars | No-Bake Lemon Pie | Strawberry Pie

Buttermilk Pie is similar in texture to Chess Pie, but has a distinctive tangy taste, with a creamy custard-like filling and a flaky, buttery crust. And best of all, it can be thrown together in 10 minutes!

Impress your family and friends with this seemingly elegant, yet surprisingly simple dessert. Bring it to holiday dinners or a family get-together!

A classic pie, well-loved for generations, buttermilk pie is made from a mixture of pantry staple ingredients. A Southern dessert, featuring a creamy custard filling baked into a buttery pie crust, Buttermilk pie will have you coming back for more. 

Buttermilk Pie Ingredients

For this Buttermilk Pie, I recommend that you purchase buttermilk rather than making your own. Keep in mind, buttermilk isn’t like regular milk, and it’s not supposed to be. Buttermilk is thicker than regular milk and has a slightly tangy taste. If you tried using regular milk in the recipe, the overall taste would be off. 

This pie is delicious as it is, without any embellishments. But there are many variations you can try to make it your own! Try adding a dollop of whipped cream and some fresh berries on top to take the pie to another level. 

Make sure to pay close attention to your pie while it’s in the oven. Oven temperatures may vary, and you don’t want your pie overdone. 

How to Make Buttermilk Pie

FIRST STEP: Preheat the oven to 325°F. Place your pie shell in the refrigerator to chill while you are making the pie.

SECOND STEP: In a large mixing bowl, using a hand mixer on medium-high speed, cream butter, and sugar until light and fluffy, about 2 to 3 minutes.

THIRD STEP: Add the flour and salt and beat for 15 to 30 seconds or until mixed in.

FOURTH STEP: Add eggs, one at a time, beating after each egg until well mixed.

FIFTH STEP: Add buttermilk and vanilla and continue beating until well combined.

SIXTH STEP: Place your chilled pie shell onto a baking sheet, pour the buttermilk filling into the pie shell and place the baking sheet into the oven.

SEVENTH STEP: Bake for 60 minutes or until a knife inserted in the center comes out clean.

EIGHTH STEP: Remove from the oven. Cool on a wire rack until ready to serve.

Can I use a pre-baked crust instead?

Of course! If using a purchased pre-baked graham cracker crust, simply pour the mix into the pie crust and bake for 55 - 60 minutes. 

Is Buttermilk Pie supposed to be runny?

No. If your pie is runny, it’s underbaked. You want the center to be jiggly, but not runny. 

How can you tell if the pie is done?

Buttermilk Pie will have a golden brown top and a jiggly center when done. 

How to Store Buttermilk Pie 

IN THE FRIDGE: If there are any leftovers, refrigerate the pie in an airtight container. It is best served the same day but can be stored for 2 to 3 days in the fridge. 

IN THE FREEZER: Buttermilk pie can be stored in the freezer for up to 1 month. Make sure to let it thaw in the fridge overnight before serving. 

Buttermilk Pie

5 from 3 votes

Author: Shauna

Buttermilk Pie is an old-fashioned southern pie that all will love. This classic pie features a creamy custard filling baked into a buttery pie crust.

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

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Ingredients

  

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• 8 inches pie shell store-bought or use our pie shell recipe
• ½ cup unsalted butter or margarine softened
• 1 cup sugar
• 2 tablespoons flour
• ¼ teaspoon salt
• 3 eggs room temperature
• 1 cup buttermilk room temperature
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 325°F. Place your pie shell in the refrigerator to chill while you are making the pie.
• In a large mixing bowl, using a hand mixer on medium-high speed, cream butter, and sugar until light and fluffy, about 2 to 3 minutes.
• Add the flour and salt and beat for 15 to 30 seconds or until mixed in.
• Add eggs, one at a time, beating after each egg until well mixed.
• Add buttermilk and vanilla and continue beating until well combined.
• Place your chilled pie shell onto a baking sheet, pour the buttermilk filling into the pie shell and place the baking sheet into the oven.
• Bake for 60 minutes or until a knife inserted in the center comes out clean.
• Remove from the oven. Cool on a wire rack until ready to serve.

Nutrition

Calories: 347kcal | Carbohydrates: 39g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 363mg | Potassium: 100mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 861IU | Vitamin C: 0.04mg | Calcium: 65mg | Iron: 1mg

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