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slice of buttermilk pie with strawberries and cream

Buttermilk Pie Recipe

Servings: 8 people
Calories: 397kcal
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

Ingredients

  • 1 premade refrigerated pie crust
  • 3 large eggs 150 grams
  • 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

Serving: 1slice | Calories: 397kcal | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 435mg | Potassium: 94mg | Fiber: 1g | Sugar: 39g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg