Buttermilk Pie Recipe

slice of buttermilk pie with strawberries and cream

Servings: people

Calories: 397kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

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Equipment

Kitchen Scale (optional)
Pie Pan

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

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

Video

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.

Storage: Store buttermilk pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition