Buttermilk Pie

 

Buttermilk pie is an old-fashioned Southern dessert made with a flaky pie crust topped with a luxuriously sweet and creamy buttermilk filling.
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Table of Contents
  1. Buttermilk Pie Ingredients
  2. Substitutions and Additions
  3. How to Make Buttermilk Pie
  4. How to Serve Buttermilk Pie
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Buttermilk pie is a Southern dessert featuring a creamy custard filling baked into a buttery pie crust. A classic pie, well-loved for generations, this delicious dessert is simple to make and pleases the whole family. Made with simple pantry ingredients, this easy-to-make pie will have you coming back for more. 

If you love creamy custard desserts then you’ll also want to make Chess Pie, Peach Bread Pudding, and Magic Custard Cake

Buttermilk Pie Ingredients

You will need:

  • 8 inches pie shell (store-bought or use our pie shell recipe)
  • ½ cup unsalted butter or margarine, softened
  • 1 cup sugar
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • 3 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract

Substitutions and Additions

BUTTERMILK: We’d highly recommend getting real buttermilk for this easy pie recipe rather than making your own. 

PIE SHELL: You can also use a 9-inch pie shell in this recipe. 

How to Make Buttermilk Pie

STEP ONE: Preheat the oven to 325°F. Place your pie shell in the refrigerator to chill while you are making the pie.

PRO TIP: Placing the pie crust in the freezer for 10 to 15 minutes before baking will help it to cook lightly and not become too dark during baking.

STEP TWO: In a large mixing bowl, using a hand mixer on medium-high speed, cream butter, and sugar until light and fluffy, about 2 to 3 minutes.

STEP THREE: Add the flour and salt and beat for 15 to 30 seconds or until mixed in.

STEP FOUR: Add eggs, one at a time, beating after each egg until well mixed.

STEP FIVE: Add buttermilk and vanilla and continue beating until well combined.

STEP SIX: Place your chilled pie shell onto a baking sheet, pour the buttermilk filling into the pie shell and place the baking sheet into the oven.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.

STEP SEVEN: Bake for 60 minutes or until a knife inserted in the center comes out clean.

PRO TIP: If you use a store-bought pie shell in an aluminum tin, check the doneness at 50 minutes. If using a store-bought pie crust that you roll out and place in your own glass dish, the bake time will need to be just a little longer. This pie was tested using store-bought pie crust rolled out and placed in a glass 8-inch pie pan, and it took 60 minutes. It will still have just a slight jiggle even when the knife inserted in the top of the pie comes out clean.

STEP EIGHT: Remove from the oven. Cool on a wire rack until ready to serve.

How to Serve Buttermilk Pie

With its creamy, buttery texture and subtly sweet flavor recipe, this old-fashioned pie is delicious on its own. Of course, you could make it extra fancy by topping it with a spoonful of whipped cream, a scoop of ice cream, and may even some fresh berries. Serve your pie with a mug of homemade hot chocolate, pumpkin spice latte, or a glass of iced tea. 

Storage

IN THE FRIDGE: Store this classic pie covered in plastic wrap in the refrigerator for 2 to 3 days. 

IN THE FREEZER: Freeze this tangy custard pie for up to 1 month.

Buttermilk pie is sweet, rich, and practically irresistible. This old-fashioned Southern pie is made with a quick and easy flaky pie crust topped with a creamy buttermilk filling. Velvety smooth with a subtly sweet flavor, this yummy pie comes together quickly and easily. 

FREQUENTLY ASKED QUESTIONS

Why is my buttermilk pie runny? 

Your pie may be runny because it is not fully cooked. It may also be runny because it hasn’t fully cooled to room temperature. Let it cool for at least 2 hours to avoid it being runny.

Does buttermilk pie have to be refrigerated? 

This easy recipe should be kept in the fridge and can be stored for up to three days.

Do I have to use a homemade pie crust? 

Either a pre-made pie crust or homemade pie crust works fine in this old-fashioned recipe.

MORE RECIPES YOU’LL LOVE

Buttermilk Pie

Buttermilk pie is an old-fashioned Southern dessert made with a flaky pie crust topped with a luxuriously sweet and creamy buttermilk filling.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 8 inches pie shell store-bought or use our pie shell recipe
  • ½ cup unsalted butter or margarine softened
  • 1 cup sugar
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • 3 eggs room temperature
  • 1 cup buttermilk room temperature
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 325°F. Place your pie shell in the refrigerator to chill while you are making the pie.
  • In a large mixing bowl, using a hand mixer on medium-high speed, cream butter, and sugar until light and fluffy, about 2 to 3 minutes.
  • Add the flour and salt and beat for 15 to 30 seconds or until mixed in.
  • Add eggs, one at a time, beating after each egg until well mixed.
  • Add buttermilk and vanilla and continue beating until well combined.
  • Place your chilled pie shell onto a baking sheet, pour the buttermilk filling into the pie shell and place the baking sheet into the oven.
  • Bake for 60 minutes or until a knife inserted in the center comes out clean.
  • Remove from the oven. Cool on a wire rack until ready to serve.

Notes

Placing the pie crust in the freezer for 10 to 15 minutes before baking will help it to cook lightly and not become too dark during baking.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches. If you use a store-bought pie shell in an aluminum tin, check the doneness at 50 minutes.
If using a store-bought pie crust that you roll out and place in your own glass dish, the bake time will need to be just a little longer. This pie was tested using store-bought pie crust rolled out and placed in a glass 8-inch pie pan, and it took 60 minutes. It will still have just a slight jiggle even when the knife inserted in the top of the pie comes out clean.

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