This pie is a delicious custard-filled pie that is easy to make. Creamy, sweet, and comforting, this Classic Buttermilk Pie is the perfect dessert for any meal.
Classic Buttermilk Pie
A custard pie with the most delicious old-fashioned flavor and simply heaven. Pie is one of my top three favorite dessert recipes. Add custard, and I am all in. I am game for any custard dessert like this Old-Fashioned Peanut Butter Custard Pie and of course, the classic Pecan Pie that has a delicious custard center. For more old fashioned pies try mom’s classic cherry pie, or this gingersnap pumpkin pie.
To make this pie even more delicious, try my Whipped Cream Recipe – which comes together in minutes and only has 3 ingredients
Aside from buttermilk, you most likely have the ingredients for this buttermilk pie already sitting right in your kitchen. If you can’t wait until you purchase buttermilk, you can easily make buttermilk with a couple of simple ingredients.
- Classic Buttermilk Pie
- What I love about this dessert
- How do you make this Buttermilk Pie Recipe?
- Pour Filling
- Slicing your pie
- Lifting the pie slices out
- Expert Tips
- Serving suggestions:
- This buttermilk pie doesn’t have a lemon in the ingredients. Should I Add Lemon?
- What is buttermilk pie made of?
- What does buttermilk pie taste like?
- What is the difference between Chess Pie and Buttermilk?
- Make-Ahead and Storage:
- Here are my top Amazon Picks for this pie:
- More pie recipes that You’ll Enjoy:
- Serving Size
- For more fun and more recipes and ideas…Come Hang out with Me on Social Media
- Watch this video on How I made this buttermilk pie
- Classic Buttermilk Pie Recipe
What I love about this dessert
- It is a classic pie dessert
- This pie is easy to make with simple ingredients
- It has a custard filling that is creamy and sweet, much like a flan or creme brulee
- unsalted butter – melted
- granulated sugar
- all-purpose flour
- large eggs
- vanilla – I like to use pure vanilla extract but you can use imitation
- 1 unbaked pie crust
How do you make this Buttermilk Pie Recipe?
This recipe involves a few simple steps for you to take
First, Make the filling:
Preheat oven to 400 degrees
In a large bowl, cream the sugar and butter together
Add flour and mix in
Whisk the eggs and mix them in
Pour in the buttermilk,
salt, and vanilla and whisk to mix
Pour into a store-bought uncooked 9-inch pie shell or homemade pie crust
bake in the preheated oven on the middle oven rack at 400 degrees for 10 minutes
lower the temperature to 350 degrees and bake for 40 minutes
Let the pie cool on a wire rack (if you have one) for about 2 hours
It should continue to set up as it cools and the crust will cool enough to slice into without crumbling
Do you need a recipe for a simple and easy homemade pie crust?
You’ll be obsessed with this milk pie crust recipe that is made directly in the pie pan and produces a delicious flaky pie crust. The best part is – No rolling is needed – which I love!
Slicing your pie
Before slicing all the way through the pie, score the pie with a serrated knife.
Slice through the custard filling on top, but not through the entire filling
Go back and use the same knife to cut through the filling all the way to the crust – wiping the knife between cuts
Now, go back with a paring knife and really cut through the crust
Lifting the pie slices out
The best way to do this is by using an off-set spatula (affiliate link)
The thin spatula will scoop under the slices and lift them up and away from the pie pan
Pie Temperature Matters
Do not attempt to cut a pie straight out of the oven
Allow it to cool for at least 2 hours
- use a deep-dish pie plate and really pull the crust up and over the sides. The filling is enough to fill a pie plate all the way to the tippy-top
- for a shortcut prep to making this pie, try my no-roll pie crust recipe
- really listen when it says to let the pie cool for 2 hours. The crust and the pie filling need time to cook more and firm up before cutting into them
- For a really firm pie, let the pie refrigerate overnight
This custard pie is best served warm. You could sprinkle on a little cinnamon or nutmeg to add to the delicious flavor. Whipped cream and pecans would complement a slice of this pie so well.
If you don’t have access to buttermilk, you can make your own. Simply mix 1 cup of milk (with 2% or higher fat content) with 1 Tbsp. of lemon juice. Let it sit and thicken up for about 5 minutes. Pour it into your recipe with curdled bits and all
Add 2 tbsp. of molasses to buttermilk pie for a delicious and rich flavor
This buttermilk pie doesn’t have a lemon in the ingredients. Should I Add Lemon?
I know there are several buttermilk pies that have lemon flavoring, but this is an old-fashioned and classic recipe from the mid-west that happens to not have lemon, and I kind of love it the way it is.
This particular recipe does not have lemon flavoring or lemon zest in the ingredients. I love this pie as-is, but I also think that during summer, a fun twist would be to add a tangy and refreshing lemon flavor
southern buttermilk pie recipes do tend to have lemon zest or lemon juice in the recipe which gives it a refreshing and even more zesty flavor. If you love a tangy lemon custard, then you might enjoy this pie with 1-2 teaspoons or up to 1 tablespoon of fresh-squeezed lemon or the lemon zest from one lemon.
What is buttermilk pie made of?
- Buttermilk pie is made of butter, flour, sugar, buttermilk, eggs, vanilla, salt, and sugar
What does buttermilk pie taste like?
Buttermilk pie tastes like a creamy, buttery custard. Buttermilk lends a zesty flavor to this pie with just the right amount of sweetness to balance it out
What is the difference between Chess Pie and Buttermilk?
Both pies are very similar. Chess pie typically has cornmeal in the filling and sometimes vinegar. It is really sweet which can surprise people when they first take a bite. Buttermilk pie usually has some zesty ingredients (such as buttermilk) and vanilla.
Chess pie has an interesting past. It is said that it was originally called chest pie, because it kept well in a chest or cupboard. When people called it chest pie, some people heard “chess pie”. Apparently, that’s how Chess Pie got its’ name.
Make-Ahead and Storage:
How long will buttermilk pie last?
- Buttermilk should be covered and refrigerated. It can last up to 3 days in the refrigerator.
- To serve warm pie, place a slice in the microwave for about 30 seconds
Buttermilk pie is made with milk and eggs, so after you’ve eaten your share, leftovers should really only sit at room temperature for 2 hours.
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More pie recipes that You’ll Enjoy:
This pie can serve 9 people
Make another pie for more
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Watch this video on How I made this buttermilk pie
Classic Buttermilk Pie Recipe
- ½ cup unsalted butter – melted and cooled
- 1 cup granulated sugar
- 3 Tbsp. all-purpose flour
- 3 eggs – beaten
- 1 cup buttermilk
- ⅛ tsp. salt
- 1 tsp. vanilla extract
- 1 9 in. deep dish pie shell
- Preheat oven to 400 degrees
- In a large bowl, cream the sugar and butter together
- Add flour and mix in
- Whisk the eggs and mix them in
- Pour in the buttermilk, salt, and vanilla and whisk to mix
- Pour into pie shell and bake for 10 minutes
- Reduce heat to 350 degrees, and bake for 40 more minutes
- *buttermilk pie should be golden brown on top and the knife inserted should come out clean
- Allow pie to cool for about 2 hours
- Best when served warm
Nutrition Facts are only an estimate*pie will continue to set up as it cools
Storing your pie:
- Any leftover pie should be covered and placed in the refrigerator for up to 3 days