Buttermilk pie is a classic southern dessert that’s been around for generations. This sweet and custardy pie is made in just a few easy steps with simple ingredients, making it one of my favorite pie recipes to whip up!
Classic Buttermilk Pie Recipe
I know these are fighting words, but… This recipe for buttermilk pie might be even better than grandma’s! Each bite of this homemade pie is creamy and just sweet enough to make you smile. Plus, the slightly crispy top of the pie is truly divine.
The best thing about buttermilk pie is the simplicity of it, and this recipe is truly hassle-free. It’s a classic dessert that’s easy to make – who doesn’t love that?!
If you’re interested in making another timeless Southern staple, you need to check out my recipe for Classic Pecan Pie.
Why You’ll Love this Buttermilk Pie:
- Old fashioned: New and exciting recipes are always fun to experiment with, but this recipe for old fashioned buttermilk pie is tried and true.
- Picky-eater approved: If you have any plain Jane’s in the house, they’ll love this custardy pie that’s simple and sweet.
- Always in season: Buttermilk pie is one of those desserts that you can serve at any occasion, any time of the year. Whether it’s Thanksgiving or the 4th of July, consider making this easy pie!
How to Make Homemade Buttermilk Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the eggs and sugar.
- Add in the butter, flour, buttermilk, lemon juice, vanilla and salt.
- Whisk everything together.
- Pour batter into the pie crust.
- Bake for 10 minutes.
- Reduce the heat and bake for 40 more minutes.
- Let it cool completely.
- Chill for 4 hours.
- Top with whipped cream, serve, and enjoy!
Although both pies are fairly similar, there’s one big difference – the buttermilk! Chess pie contains evaporated milk, not buttermilk. In addition to that, buttermilk pie uses flour as a thickening agent, whereas chess pie uses cornmeal. While the pies may have similar textures and appearances, this pie is slightly tangier because of the buttermilk. They’re both delicious… but buttermilk pie might just be my favorite between the two!
Store buttermilk pie in an airtight container in the refrigerator for up to 3 days. Since it’s meant to be served chilled, this is a great make ahead recipe! Make this pie the day before a party or event to have the perfect dessert ready to go.
To freeze your buttermilk pie, make sure it’s protected in an airtight container or large Ziplock baggie! Any air that gets in will ruin the texture of the pie. In the freezer, the pie will stay fresh for up to 2 months. When you’re ready to eat a slice of buttermilk pie, simply let it thaw in the refrigerator for a few hours, then enjoy!
Recipe Tips and Tricks
- The middle of the buttermilk pie should be slightly jiggly when you remove it from the oven. If it’s runny, continue baking in 5 minute intervals until it reaches the desired consistency.
- For a summery twist, try adding a few tablespoons of crushed pineapple to the batter!
- To avoid burning the pie crust, wrap some aluminum foil around the edges of the crust. That way, the crust will bake all the way through, but not burn.
Classic recipes like this are near and dear to so many of our hearts. Try this generationally loved buttermilk pie recipe today, and you’ll see why it’s been around for so long!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Buttermilk Pie Recipe
Ingredients
- 1 premade refrigerated pie crust
- 3 large eggs 150 grams
- 1½ cups granulated sugar 300 grams
- ½ cup unsalted butter 113 grams, melted and cooled (1 stick)
- 3 tablespoons all-purpose flour 23 grams
- 1 cup buttermilk 227 grams
- 1 tablespoon lemon juice 14 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 teaspoon kosher salt 3 grams
- Whipped cream optional
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 400°F. Place pie crust in a 9-inch pie pan.1 premade refrigerated pie crust
- In a large mixing bowl, whisk together the eggs and sugar until combined.3 large eggs, 1½ cups granulated sugar
- Next add in the butter, flour, buttermilk, lemon juice, vanilla, and salt.½ cup unsalted butter, 3 tablespoons all-purpose flour, 1 cup buttermilk, 1 tablespoon lemon juice, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt
- Whisk until everything is all combined and smooth.
- Pour the batter into pie crust.
- Place the pie in the oven and bake for 10 minutes.
- After 10 minutes, reduce the heat to 350°F and bake about 40 minutes until golden and the middle is slightly jiggly.
- Let cool on counter completely.
- Refrigerate for at least 4 hours. Serve topped with whipped cream, if desired.Whipped cream
Notes
- The middle of the buttermilk pie should be slightly jiggly when you remove it from the oven. If it’s runny, continue baking in 5 minute intervals until it reaches the desired consistency.
- For a summery twist, try adding a few tablespoons of crushed pineapple to the batter!
- To avoid burning the pie crust, wrap some aluminum foil around the edges of the crust. That way, the crust will bake all the way through, but not burn.
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