Classic Buttermilk Pie Recipe

Classic Buttermilk Pie Recipe

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

Classic Buttermilk Pie

A custard pie with the most delicious old-fashioned flavor and simply heaven.

classic buttermilk pie

Aside from buttermilk, you most likely have the ingredients for this buttermilk pie already sitting right in your kitchen. If you just can’t wait until you purchase buttermilk, you can easily make buttermilk with a couple of simple ingredients.

classic buttermilk pie

How do you make buttermilk?

  • 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

buttermilk pie recipe

What is the difference between Chess Pie and Buttermilk?

  • Both pies are very similar. Chess pie typically has cornmeal in the filling while buttermilk pie usually has some zesty ingredients (such as buttermilk) and vanilla.

buttermilk pie

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

classic buttermilk pie

Tips and Tricks for making this Buttermilk Pie

  • 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

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.

 

buttermilk pie recipe

What Ingredients do I need to make this Easy Buttermilk Pie?

Ingredients:

  • unsalted butter – melted
  • granulated sugar
  • all-purpose flour
  • large eggs
  • salt
  • vanilla – I like to use pure vanilla extract but you can use imitation
  • buttermilk
  • 1 unbaked pie crust

This 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.

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!

How do you make this Buttermilk Pie Recipe?

Instructions

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 pie shell and bake for 10 minutes

Bake and Cool:

  • Pour the buttermilk mixture into a 9-inch uncooked pie shell
  • 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

Serving suggestions:

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.

 

classic buttermilk pie

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Try these other pie recipes:

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Print

Classic Buttermilk Pie Recipe

Creamy, sweet buttermilk pie recipe

  • Author: Melissa
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1/2 cup of unsalted butter – melted and cooled
  • 1 cup of granulated sugar
  • 3 Tbsp. of flour
  • 3 eggs – beaten
  • 1 cup of buttermilk
  • 1/8 tsp. of salt
  • 1 tsp. of vanilla extract
  • 1 deep dish pie shell – 9-inch

 

Instructions

  • 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

Notes

*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

 

 

This Post Has 4 Comments

  1. Sarah

    Am I missing wear it says to put the buttermilk, flour, and salt in?

    1. Sarah

      Sorry…where** (autocorrect)

    2. Melissa

      Oh my goodness. I have it in the post, but not in the recipe card. I will go in and fix it right away. Thanks so much for letting me know.

    3. Melissa

      I’m so sorry. That was all messed up! It should be fixed now.

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