Buttermilk Pie is a classicpie recipe well loved for generations in my family. Acustardy pie that comes together quickly and easily with a light texture anda slightly tangy flavor.
Similar in texture to a Chess Pie, this Buttermilk Pie recipe uses simple ingredients found in most southern kitchens. 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 so many recipes, especially in baking, but it really shines in this delicious yet oh-so-easy pie. But, if you aren’t a buttermilk lover, don’t fret, this pie doesn’t taste like buttermilk. Buttermilk pie has a tender, tangy texture that just works perfectly in a good, flaky pie crust.
Buttermilk Pie Variations
Buttermilk pie can have many variations: add pecans to the top, a dollop of homemade whipped cream, or a drizzle with a bit of blackberry syrup when serving. But honestly, there is nothing better than a slice of this pie, a cup of coffee, or a glass of sweet tea.
Thispie makes a great addition to the holiday dessert buffet with its light, comforting taste.
I’m not calling it a light as in low-calorie pie, I’m just saying ittasteslight. It doesn’t have a heavy texture or taste and you usually don’t feel “stuffed” after eating it.
Just look at that flaky pie crust and the golden top of this amazing pie! It’s so impressive to serve to guests for a special dinner and always a hit on holiday dessert tables.
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.
Since it is so easy and elegant, it makes the perfect pie to serve anytime—no need to save this beauty just for the holidays.
Storage Tips
To Store. Cover tightly with wrap and refrigerate for three to four days after baking.
To Freeze. Store in an airtight, freezer-safe container for up to two months. Thaw in the refrigerator to serve.
Here’s my Buttermilk Pie recipe. I can’t wait to hear how you love it.
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Buttermilk Pie Recipe
Robyn Stone
4.97 from 57 votes
Buttermilk Pie is a classic, traditional pie in the south. Buttermilk Pie is a custardy pie that comes together quickly and easily.
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 8
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.
See AlsoRed Velvet Cake RecipeRemove from the oven and allow to cool prior to slicing.
Store in the refrigerator.
Notes
Optional Pre-baked Graham Cracker Crust:
Follow directions for Baked Pie Crust in the Simple Graham Cracker Crust Recipe. Set aside. Once all the ingredients for the pie are mixed, pour them into the pie crust. Bake for 45-50 minutes or until set and golden brown.
Storage Tips:
To Store. Cover tightly with wrap and refrigerate for three to four days after baking.
To Freeze. Store in an airtight, freezer-safe container for up to two months. Thaw in the refrigerator to serve.
Nutrition
Calories: 470kcal | Carbohydrates: 52g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 196mg | Potassium: 103mg | Fiber: 1g | Sugar: 33g | Vitamin A: 506IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published in 2013.
Categorized as:All Recipes, By Cooking Style, Camping, Christmas Recipes, Cooking, Dessert Recipes, Essentials, Game Day Recipes, Holiday and Occasion Recipes, Pies / Tarts / Cobblers, Recipes, Shower Recipes, Simple Recipes, Southern Favorites, Thanksgiving Recipes
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
Read more about Robyn
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