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

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.

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

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

How do you make this Buttermilk Pie Recipe?

This recipe involves a few simple steps for you to take

First, Make the filling:

Step One

Preheat oven to 400 degrees

In a large bowl, cream the sugar and butter together

Step Two

Add flour and mix in

Whisk the eggs and mix them in

Step Three

Pour in the buttermilk,

Step Four

salt, and vanilla and whisk to mix

Step Six

Pour Filling

Pour into a store-bought uncooked 9-inch pie shell or homemade pie crust

Step Seven

Bake

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

Step Eight

Cool

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

Serrated Knife

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

Paring Knife

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

Expert Tips

• 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

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.

FAQs

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.

Here are my top Amazon Picks for this pie:

(affiliate links)

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Serving Size

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