Easy Buttermilk Pie Recipe (2024)

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A quick and easy buttermilk pie. It’s an old fashioned recipe, made from scratch, using simple ingredients. The hardest part is waiting for it to cool!

Buttermilk pie, one of my favorite desserts. I can’t remember exactly when I first tried it, but I know it was an early childhood favorite.

Most of the time, I got it at diners or restaurants. It wasn’t until after Kim and I got married that we started making it home.

A few days ago she informed me that she was going to share the buttermilk custard pie to our blog.

Needless to say, I’m happy that she decided to post the recipe. It’s sweet, tart, and full of flavor.

Now, enough exposition, let’s get into the kitchen!

Buttermilk Pie Instructions:

To get started, preheat your oven to 350°F. and either grab your pie crust or make one. For this recipe Kim decided to make a homemade crust.

She used the pie crust recipe from her Granny Smith Apple Pie blog post.

Store bought ones work just fine, so if you’re pressed for time, just buy one. The important thing is that the crust is NOT pre-baked. Otherwise, it will burn.

After that, grab a large mixing bowl and a whisk or hand blender. Combine the sugar, flour, and whisk in the eggs.

Then pour in the buttermilk, melted butter, lemon juice, vanilla, and nutmeg. Give everything a good mixing to ensure all the ingredients are properly blended.

At this point, all you need to do is gently ladle or pour the batter into the crust and bake your buttermilk pie.

Place it in the oven for 40-45 minutes, or until the top is lightly browned.

Once the buttermilk pie is done cooking, remove it from the oven and let it sit on a cooling rack for an hour before placing into your fridge to cool for an additional 2 hours.

That’s it, you’re is pie done and after it cools you can serve it as-is or top it with whipped cream. Kim and I hope you enjoyed the recipe!

Easy Buttermilk Pie Tips:

  • Nutmeg can be very tricky. For me, I like it, so the 1/4 teaspoon in the recipe is fine. You, on the other, may not like that much nutmeg. I recommend leaving it out altogether or reducing it to 1/8 teaspoon.
  • If you don’t have the time or you forget to let the melted butter cool, then pour it in at the same time as the buttermilk. This step will prevent the eggs from scrambling due to the warm butter.

If you enjoyed our easy buttermilk pie recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter, and Instagram by searching for Berly’s Kitchen!

Easy Buttermilk Pie Recipe (5)

Buttermilk Pie

4.6 from 10 votes

Print Pin

Author: Kimberly

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Cool Time: 3 hours hours

Total Time: 3 hours hours 55 minutes minutes

Servings: 8 Servings

Ingredients

  • 1 pie crust, unbaked; 9-inch crust
  • 1 ½ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted then cooled
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon ground nutmeg, or to taste

Instructions

  • Preheat oven to 350°F, and prepare a 9-inch pie plate with a homemade or store bought pie crust.

    1 pie crust

  • In a large mixing bowl, combine granulated sugar and flour. Whisk in eggs.

    1 ½ cups granulated sugar

    3 tablespoons all-purpose flour

    3 large eggs

  • Add the buttermilk, melted butter, lemon juice, vanilla, and nutmeg.

    1 cup buttermilk

    ½ cup unsalted butter

    1 tablespoon freshly squeezed lemon juice

    2 teaspoons pure vanilla extract

    ¼ teaspoon ground nutmeg

  • Pour the batter into the pie crust, and bake for 40-45 minutes or until the top is lightly browned.

  • Remove the pie from the oven, and allow it to cool at room temperature for an hour before transferring to the refrigerator. Cool completely before serving.

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 234mg | Potassium: 95mg | Fiber: 1g | Sugar: 39g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Notes

The calories listed are an approximation based on the ingredients and a serving size of 1 slice of pie when it has been cut into 8 equal sized servings. The calorie count does NOT include the whipped topping seen in the photographs. Actual calories will vary.

The buttermilk pie can be stored in your fridge for up to the 3 days.

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Easy Buttermilk Pie Recipe (2024)

FAQs

What are the ingredients in a buttermilk pie? ›

What Is In Buttermilk Pie?
  • 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!

What's the difference between a buttermilk pie and a chess pie? ›

Both pies are very similar but have a few distinct differences. Like a chess pie, buttermilk pie starts with the same main components of butter, sugar, and eggs. But instead of milk and lemon juice (or vinegar), it uses straight buttermilk to give it a tart lusciousness.

What does a buttermilk pie taste like? ›

Sweet and slightly tangy, buttermilk pie is loved for its simplicity. The filling has a creamy and smooth texture, comparable to crème brûlée. The combination of flaky pie crust with rich, custardy filling is an instant winner. Lemon zest and vanilla extract make up the predominant flavors.

How do you make pies better? ›

A Pastry Chef's Extremely Detailed Guide to Your Best Pie Ever
  1. Plan ahead. ...
  2. Start with great pie dough. ...
  3. Choose between butter and lard. ...
  4. Make sure your chunks of butter are big and cold. ...
  5. Use cold water. ...
  6. Don't overmix. ...
  7. Let the dough rest. ...
  8. Roll out the dough with confidence and SPEED.
Nov 17, 2020

Can I use buttermilk instead of heavy cream in pie? ›

Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

What are the four basic ingredients in baking pies? ›

There are four ingredients in a standard pie crust: flour, fat, liquid, and salt.

What is another name for buttermilk pie? ›

A recipe explicitly called chess pie appeared in the 1877 cookbook by Estelle Woods Wilcox, Buckeye Cookery. Today chess pie is most commonly associated as a dessert of the American South. Common types of chess pie are buttermilk, chocolate, lemon, and nut.

Why do bakers love buttermilk? ›

Buttermilk is made up of a variety of acids – the results of the fermentation process, which give baked goods a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise.

Which butter is good for pie? ›

Cold unsalted butter – Supplies the pie crust's unbeatable flavor and flaky texture. Use unsalted butter. The amount of salt in different brands' salted butter varies, so for better control over the flavor, it's best to begin with unsalted and add your salt.

Is pie crust better with butter or crisco? ›

My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.

What is buttermilk composed of? ›

It's made up of water, milk proteins, milk sugars (lactose) and a small amount of fat (about as much as low-fat milk). When butter was made at home, the buttermilk was left out overnight to ferment and thicken on its own. What you buy now is cultured buttermilk.

Why is it called Buttermilk Pie? ›

Buttermilk Pie is believed to have first originated in England and the recipe was brought to the United States by Southern settlers. The pie was predominately made in Texas where they were very resourceful with buttermilk because it was in large abundance and also inexpensive.

What's in buttermilk? ›

Buttermilk today consists mostly of water, the milk sugar lactose, and the milk protein casein. It has been pasteurized and homogenized, and lactic-acid-producing bacteria cultures have been added, which may include Lactococcus lactis or Lactobacillus bulgaricus.

What is butter pie made of? ›

It is, quite simply, a pie filled with potatoes, onion and butter; it has flaky pastry on the base, sides and top, and given the simplicity of its contents, a generous amount of salt and pepper. It is traditionally eaten with braised red cabbage.

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