Buttermilk Pie Recipe
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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!
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.
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
- Preheat oven as directed.
- Mix all of the pie filling ingredients until well combined.
- 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.
- 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.
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.
More Favorite Pie Recipes
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.
i don’t think i mixed as well as i should have and I was excited to so i cut it a little warm, it tasted great but the texture was….not quite right. still soft but it looked. little lumpy. other recipes i have read reccomend mixing the eggs until frothy before adding the other ingredients, i will try that and chill before serving. tastes amazing tho, fiancé loves it! very reccomend just mix better and chill before serving!! and if ur not adding lemon i reccomend a bit of nutmeg 🙂
Li, you need to mix the ingredients until they are combined thoroughly. They should be smooth with no lumps. Then cool the pie before slicing. The pie continues to cook and set as it cools. It may just be that you didn’t let the pie cool enough before slicing. I’m happy that you and your fiance loved the taste and hope you like it even more once it has cooled and set.
Leave out the lemon. Real buttermilk pie does not have lemon. Source living in rural North Carolina my entire life. Should taste like a vanilla wafer
Thomas, this is the way my grandmother and mother always made their buttermilk pie, with lemon. You can always leave it out if you don’t like lemon.
Made this and was delightful. The lemon has a presence! So pleasant after so many heavier holiday desserts.
Thank you, Shannon. I love the taste of the lemon in this pie, too.
Wonderful, it just didn’t last long enough for seconds!!
Debra, that means you might need to make another one! I’m so glad everyone loved this pie.
Salted or unsalted butter?
I use salted butter, Matt, but you can use whichever you prefer.
So I started backing these pies a few years ago and I have found that I like to just slightly back my pie shell before I start mixing the filling. Also found that the pie sets much better with an extra table spoon of flour. I bake them for about 55 minutes then open the oven door and slide the rack out over the oven door and let them sit like that for another 10 to 15 minutes. They firm up quite nicely love this pie
Thanks for sharing your tips, Claude!
hi Robyn! My family loves buttermilk pie so I make one every year for Thanksgiving…this year my brother requested I try swirling in pumpkin to make a pumpkin/buttermilk pie blend…do you think it would work with this recipe?
I haven’t tried adding pumpkin to this recipe, Rebecca, so I’m not sure how it will turn out. Maybe someone else on here has. If you do try it, let me know how you liked it.
I’m not much of a pie eater, nor am I a baker. I’m a southern cook, which is very different from a baker. I made 2 of these pies tonight. Absolutely the best pie I’ve ever eaten. I held back on some of the sugar, and it was still sweet. And I left out the lemon because I’m not into lemon. Sooooo good!!!
I’m thrilled your pies turned out so well and you loved them, Marsha. Thanks!
Did anyone have a problem with it not setting properly? Mine is still baking about 1hr 10 mins and it’s still watery in the center. I used a fresh ingredients and I’m sure I measured correctly. I know ovens bake differently but not sure that’s the problem. I have covered the crust with foil to keep it from getting too dark.
Melinda Jan, the pie is done when it has a slightly drier look on top and is still a little jiggly in the center. I’m not sure why yours is taking so long to bake. Did you have the entire pie covered with foil or just the edges of the pie crust. If the foil overlapped onto the pie, that would cause the pie to take longer to bake.
Can I use POWERED BUTTERMILK in this recipe?
I haven’t tried making this pie with powdered buttermilk, Vickie.