This old-fashioned buttermilk pie recipe features a creamy, custard-like filling in a flaky pastry crust. There’s a reason this tried-and-true dessert has stood the test of time!
What Is Buttermilk Pie?
Buttermilk pie is a traditional Southern dessert. It’s similar to chess pie, but it features buttermilk (instead of whole milk) and is thickened with just flour (instead of flour and cornmeal). The budget-friendly dessert is made with simple kitchen staples, which made it popular during the Great Depression and World War II.
What Is In Buttermilk Pie?
These are the simple ingredients you’ll need to make this homemade buttermilk pie recipe (you likely already have them all in your kitchen):
- Eggs: This recipe starts with three large eggs.
- Sugar: Sweeten things up with 1 ½ cups of white sugar.
- Butter: You’ll need a stick of softened butter.
- Flour: Three tablespoons of all-purpose flour helps thicken things up.
- Buttermilk: Of course, you’ll need buttermilk! A cup, to be exact.
- Lemon juice: A tablespoon of lemon juice adds welcome brightness.
- Vanilla: A teaspoon of vanilla extract enhances the overall flavor.
- Nutmeg: Freshly grated nutmeg lends warm, cozy flavor.
- Pie crust: Use a store-bought pie crust or make your own at home.
How to Make Buttermilk Pie
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make buttermilk pie:
- Beat the eggs until frothy, then beat in the sugar, butter, and flour.
- Stir in the remaining ingredients, then pour the mixture into the pie shell.
- Bake until the center is firm. Let cool before serving.
How to Store Buttermilk Pie
Store the buttermilk pie, tightly covered or placed in an airtight container, in the refrigerator for up to three days.
Can You Freeze Buttermilk Pie?
Yes! You can freeze the buttermilk pie, wrapped in at least one layer of storage wrap and one layer of foil, for up to three months. Thaw in the refrigerator overnight.
Allrecipes Community Tips and Praise
“As-is, this is an excellent recipe,” according to one Allrecipes community member. “It is not overly sweet, with a lovely texture. Coupled with a flaky home-made crust, it's near perfection. (Use a deep dish pan and there's not a problem with overfilling).”
“It turned out so good,” says Kim Templeton. “Easy recipe to follow with simple ingredients. I will definitely be making this pie again!!”
“Absolutely amazing,” raves Heather Lamberson. “Won second place in our pie contest. What really helped was making the crust from scratch. I left out the lemon and added cinnamon.”
Editorial contributions by Corey Williams
