Buttermilk Pie is a classic Southern staple that’s been around for generations! It’s sweet, custardy, and easy to make in just a few hassle free steps. Plus, you probably already have everything you need to make it in your kitchen now!
What’s in this Buttermilk Pie Recipe
If you’re an avid baker like me, chances are you already have everything you need to make this recipe for buttermilk pie!
- Pie Crust: Feel free to save yourself some time by using a premade refrigerated pie crust. If you want to show off a little bit, make a homemade pie crust!
- Eggs: I like to use free-range organic eggs when I can.
- White Granulated Sugar: This creates the perfect amount of sweetness in this classic recipe.
- Butter: One stick of melted, cooled unsalted butter creates the best buttery flavor throughout the pie.
- All-Purpose Flour: You’ll need this to help thicken the pie batter.
- Buttermilk: Save yourself a trip to the store by making your own buttermilk at home!
- Lemon Juice: For the best flavor and acidity, use freshly squeezed lemon juice only.
- Vanilla Extract: I always like to use homemade vanilla extract for the very best flavor.
- Salt: You only need a little bit to enhance the other flavors.
- Whipped Cream: This is an optional topping, but I could never imagine serving buttermilk pie without it!
PRO TIP: 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.
What else can I add?
For a summery twist, try adding a few tablespoons of crushed pineapple to the batter! You can also feel free to serve buttermilk pie with berries or even a chocolate drizzle on top with the whipped cream.
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.
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.
Buttermilk pie is sweet, buttery, and has a custard-like consistency. The vanilla custard element pairs perfectly with the flaky pie crust.
How to Store
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.
How to Freeze
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!
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 buttermilk pie recipe!
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Buttermilk Pie Recipe
- 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
- Kitchen Scale (optional)
- Pie Pan
- 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
- 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.