This easy-to-make dessert uses simple ingredients.
Buttermilk pie has a sweet tangy flavor with a custard-like texture and is delicious served chilled or at room temperature.
- Buttermilk pie is very easy pie recipe.
- It uses ingredients you likely have on hand.
- The pie filling is a creamy, velvety custard filling that melts in your mouth!
- This version has a slight lemon flavor from the juice but this recipe can be changed by adding extracts.
What is Buttermilk Pie?
This Buttermilk pie recipe is one of those classic Southern desserts that we can’t get enough of. Similar to chess pie, but made without cornmeal, its sometimes called sugar cream pie.
The texture of buttermilk pie is similar to a thick custard with a slightly caramelized top, it’s so good! I have an old box of vintage recipes loaded with tons of classic desserts and that’s where this recipe came from.
What does buttermilk pie taste like? It has a light vanilla flavor and slight hint of citrus if you use lemon juice.
Ingredients in Buttermilk Pie
- Buttermilk – The base of this pie is buttermilk. You can replace it by making a buttermilk substitute.
- Eggs – Eggs make help the batter to set. Ensure they’re room temperature.
- Butter – Use unsalted butter.
- Sugar – Granulated sugar adds sweetness.
- Flavor – Vanilla extra and lemon juice (freshly squeezed is best) add flavor. You can add a little bit of lemon zest if you’d like.
- Pie Crust – For ease and speed, use a pre-made crust or make this flaky homemade pie crust if time allows. With a store-bought pie crust, it’s ready to go in the oven in under 10 minutes!
How to Make Buttermilk Pie
It’s so easy to make this recipe.
- Beat eggs until foamy. Add butter, sugar, and flour.
- Mix in the remaining ingredients until smooth.
- Pour into a pie crust and bake until golden brown (per the recipe below.)
You’ll know the pie is done when it has a browned caramelized sugar coating with a very slightly “jiggly” center. Insert a toothpick to make sure it comes out clean.
How to Store
Buttermilk pie should be stored in the refrigerator, and it tastes great chilled but can be set out to warm slightly before serving too.
This pie can be frozen. Freeze in double-wrapped slices, or double-wrap and freeze the entire pie. Defrost in the refrigerator overnight and serve warm or chilled with whipped cream or easy caramel sauce.
Did you enjoy this Buttermilk Pie? Be sure to leave a rating and a comment below!
4.96 from 47 votes↑ Click stars to rate now!
Or to leave a comment, click here!
Easy Buttermilk Pie
Buttermilk pie is an easy classic dessert made with simple pantry ingredients! The result is a deliciously comforting custard pie with a slightly caramelized topping.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
- 1 9 inch unbaked pie crust store-bought or homemade
- 3 large eggs room temperature
- ½ cup unsalted butter softened
- 1 ½ cups white sugar
- 3 tablespoons all-purpose flour
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon nutmeg freshly grated
Preheat oven to 350°F.
Line a 9-inch pie plate with unbaked pie dough.
In a medium bowl, whisk the eggs until foamy. Beat in butter, sugar, and flour until fluffy.
Add the vanilla extract, lemon juice, and nutmeg, along with a small pinch of salt, and mix until smooth.
Pour the batter into the prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean.
Cool completely before serving.
You can use pre-made crust or prepare a Flaky Homemade Pie Crust. If the edges of the crust begin to brown, you can cover them with aluminum foil or a pie shield.
Calories: 400 | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 243mg | Potassium: 83mg | Sugar: 39g | Vitamin A: 495IU | Vitamin C: 0.7mg | Calcium: 51mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.