Buttermilk Pie Recipe

a slice of buttermilk pie topped with whipped cream and a sliced strawberry on a white plate.

Course: Dessert, pie

Cuisine: American

Prep Time: 10

Cook Time: 50

Chill Time: 4

Total Time: 5

Servings: slices

Calories: 397kcal

Author: Becky Hardin

This buttermilk pie is rich, creamy, and perfectly sweet with a silky custard filling. An easy Southern classic, it’s simple to make with no par-baking required—just mix, bake, and chill for a timeless homemade dessert.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
Pie Pan

Ingredients

1 (9-inch) refrigerated pie crust
3 large eggs room temperature
1½ cups granulated sugar
½ cup unsalted butter melted and cooled (1 stick)
3 tablespoons all-purpose flour
1 cup buttermilk room temperature*
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
Whipped cream optional, for topping

Instructions

Preheat oven to 400°F. Place the pie crust in a 9-inch pie pan. Optionally, crimp the edges.
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, then refrigerate for at least 4 hours before serving topped with whipped cream, if desired.
Whipped cream

Video

Notes

*Since it's the star ingredient, I highly recommend using real buttermilk, not reconstituted powdered buttermilk or a homemade blend of lemon juice/vinegar and milk.

Tips:

Let the eggs and buttermilk come to room temperature and the melted butter cool before mixing. This ensures a smooth custard and prevents curdling.
Make sure the filling is smooth and lump-free before adding it to the crust. Any lumps will not bake out in the oven.
Add a pinch of nutmeg or cinnamon to the filling for subtle warmth, or a teaspoon of orange zest to brighten the flavor.
For a fruity twist, I like to add a few tablespoons of (drained) crushed pineapple to the batter. Pineapple buttermilk pie is delish for Easter!
Brush the crust with a thin layer of egg wash before baking for a shiny, golden edge.
Rotate the pie halfway through baking for consistent color and texture.
To avoid burning the pie crust, wrap some aluminum foil around the edges of the crust halfway through baking.
The middle of the 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.
Instead of only using visual jiggle to check for doneness, you can insert a knife near the center: it should come out clean but slightly moist.

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