I don’t feel like my holiday table is complete without a buttermilk pie on it. This Southern classic is a staple at my house! It’s sweet, custardy, and totally irresistible. Plus, it’s super easy to make, too. It’s a recipe I learned early on in my baking career and one I hold near and dear to my heart. It’s a perfect recipe for beginners, too, since there’s no par-baking required and the custard cooks right in the pie.
Buttermilk Pie Recipe
Buttermilk pie is sweet, buttery, and has a custard-like consistency. The vanilla custard element pairs perfectly with the flaky pie crust. I kept this recipe simple with store-bought pie crust, but a homemade pie crust really takes it to the next level. But the real star of the show is the buttermilk, which adds creaminess and tanginess to the filling, making it so silky and delicious. I highly recommend the real deal for the best taste!
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How to Store
Store leftover buttermilk pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before serving chilled.
Tips for Success
- 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.
- For a summery twist, try adding a few tablespoons of crushed pineapple to the batter!
- 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 Recipe
Ingredients
- 1 (9-inch) refrigerated pie crust
- 3 large eggs
- 1½ cups granulated sugar
- ½ cup unsalted butter melted and cooled (1 stick)
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- Whipped cream optional
Equipment
- Kitchen Scale (optional)
- Pie Pan
Instructions
- Preheat oven to 400°F. Place the pie crust in a 9-inch pie pan.1 (9-inch) 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
How to Make Buttermilk Pie Step-by-Step
Prep the Crust: Preheat oven to 400°F. Place a 9-inch refrigerated pie crust in a 9-inch pie pan.
Whisk the Eggs: In a large mixing bowl, whisk together 3 large eggs and 1½ cups of granulated sugar until combined.
Mix the Filling: Next add in ½ cup of melted unsalted butter, 3 tablespoons of all-purpose flour, 1 cup of buttermilk, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and 1 teaspoon of kosher salt. Whisk until everything is all combined and smooth.
Fill the Crust: Pour the batter into the pie crust. Place the pie in the oven and bake for 10 minutes.
Bake the Pie: After 10 minutes, reduce the heat to 350°F and bake for about 40 minutes until golden and the middle is slightly jiggly. Let cool on the counter completely. Refrigerate for at least 4 hours. Serve topped with whipped cream, if desired.
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