Classic Buttermilk Pie Easy Homemade Recipe

Buttermilk pie is a Southern classic dessert filled with a sweet custard like filling that has a creamy texture and slightly tangy flavor! This simple pie is easy to make from scratch, even if you aren’t an experienced baker. You can serve it chilled or at room temperature, it’s a wonderful dessert for any occasion!

Old-Fashioned Buttermilk Pie Recipe

Buttermilk is the key ingredient in this delicious, yet incredibly easy, pie. The creamy custard-like filling has a faint tang from the buttermilk that balances the pie’s sweetness wonderfully.

You don’t need any special baking tools or skills to pull off a perfect buttermilk pie. It’s simple, sweet, and hard to mess up!

🥘 Ingredients For Buttermilk Pie

For such a delicious pie, it doesn’t call for too many ingredients. Most are likely already in your kitchen!

Pie Crust - 1 9" pastry pie crust. See my recipe or use store bought if you prefer!Butter - ½ cup of butter softened at room temperature.Sugar - 1 ¼ cup of white granulated sugar.All-Purpose Flour - 3 tablespoons of all-purpose flour. Salt - ¼ teaspoon of salt.Nutmeg - ⅛ teaspoon of ground nutmeg.Eggs - 3 large room-temperature eggs. Buttermilk - 1 cup of buttermilk (at room temperature). In a pinch, you can make a buttermilk substitute though real buttermilk will yield the most classic results. Lemon Juice - 1 tablespoon of lemon juice, fresh or bottled.Vanilla Extract - 1 teaspoon of vanilla extract. Use pure vanilla for the best results.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Buttercream Pie

All you have to do is make the filling, bake the pie, and let it cool. It couldn’t be easier! You will need a 9-inch pie pan, a mixing bowl, a silicone spatula, and your measuring utensils.

1 pie makes about 8 servings, and it tastes even better the next day once the flavors have had time to meld in the fridge!

Prep. Preheat your oven to 350°F (175°C). Place a 9-inch pastry pie crust in a pie pan and set aside.Cream butter and sugar. In a large mixing bowl, beat together ½ cup of butter and 1 ¼ cups of sugar until smooth and creamy.Make the filling. Add 3 tablespoons of all-purpose flour, ¼ teaspoon of salt, ⅛ teaspoon of ground nutmeg, and 3 large room-temperature eggs and beat until smooth. Then, mix in 1 tablespoon of lemon juice, 1 cup of buttermilk, and 1 teaspoon of vanilla until thoroughly combined.Fill the pie. Pour the pie filling into the prepared pie crust and place the pie on top of a baking sheet.Bake. Place your pie on the center of the middle rack of your oven and bake at 350°F (175°C) for 50-60 minutes. The top should be lightly browned and the center should be mostly set.Cool. Transfer your buttermilk pie to a cooling rack to cool to room temperature (about 1 hour) before serving.

You don’t need anything to serve this pie, though a dollop of whipped cream always complements it nicely. Be sure to check out my other easy dessert recipes more fuss-free baking! Enjoy!

💭 Angela’s Tips & Recipe Notes

If you don’t have buttermilk, you can make a buttermilk substitute. Get out a 1 cup measuring cup and add 1 tablespoon of either lemon juice or white vinegar. Fill the cup up the remainder of the way with milk. Stir gently and let it sit for 5 minutes. It will curdle slightly and develop a buttermilk-like texture, which can then be used in place of the buttermilk in this recipe (though real buttermilk will yield the best results).If the edges of your pie crust are browning too quickly, cover the pie with foil for the remainder of the baking time. You can tell your pie is done when the top is lightly browned and the center of the pie still jiggles slightly. It will continue to set as it cools. You may stick a toothpick in the center, if it comes out mostly clean your pie is ready.

🥡 Storing & Reheating

Cover leftover pie tightly with plastic wrap or foil and refrigerate it for up to 3 days.

To freeze buttermilk pie, wrap it in plastic wrap and place it in a large freezer bag or container. Thaw in the fridge overnight before eating and enjoy within 2 months.

Reheating Buttermilk Pie

Buttermilk pie is delicious cold. If you prefer your pie warm, you can pop a slice in the microwave for 30 seconds or so.

See all of my recipes HERE««

Can I Make Buttermilk Pie In Advance? Buttermilk pie is a great pie to bake in advance because it’s delicious when it’s served cold! You can also set it out on the counter to come to room temperature if you prefer. Bake your pie 1-2 days in advance, let it cool, and wrap it tightly with plastic wrap and refrigerate until ready to serve. What Is The Difference Between Buttermilk Pie And Chess Pie? Chess pie is thickened with cornmeal and lacks the slight tang that buttermilk pie has. Both can be served cold or at room temperature. Why Is My Buttermilk Pie Runny? The pie filling should have an internal temperature of 180°F (82°C) when it is done. If not, it will be runny because it is underbaked. It also needs sufficient time to cool before slicing to allow the pie to set.

🤠 More Southern Classics

Southern Shrimp & Grits - Shrimp & grits is classic comfort food that can be enjoyed at breakfast, lunch, or dinner!Southern Candied Sweet Potatoes - You don’t have to wait on a holiday to serve this sweet Southern side dish!Southern Baked Macaroni and Cheese - This macaroni has at least 3 different kinds of cheeses!Southern Coleslaw - A refreshingly creamy coleslaw recipe that can be served on its own or on sandwiches!Southern Fried Corn - Buttery corn pan-fried with crispy bacon! It’s simple and delicious!Gumbo Soup - A hearty gumbo soup with chicken, andouille sausage, and shrimp!

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📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

Buttermilk Pie

Author | Angela

Servings: 8 servings Calories: 280kcal Prep 5 minutes Cooking 50 minutes Cool 1 hour Total Time 1 hour 55 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 9" pastry pie crust▢ ½ cup butter (softened at room temperature)▢ 1 ¼ cup sugar▢ 3 tablespoon all-purpose flour▢ ¼ teaspoon salt▢ ⅛ teaspoon nutmeg▢ 3 large eggs (at room temperature)▢ 1 cup buttermilk (at room temperature)▢ 1 tablespoon lemon juice▢ 1 teaspoon vanilla extract

InstructionsPreheat your oven to 350°F (175°C). Place a 9-inch pastry pie crust in a pie pan and set aside.1 9" pastry pie crustIn a large mixing bowl, beat together the butter and sugar until smooth and creamy.½ cup butter, 1 ¼ cup sugarAdd the flour, salt, nutmeg, and eggs and beat until smooth. Then, mix in the lemon, buttermilk, and vanilla until thoroughly combined. 3 tablespoon all-purpose flour, ¼ teaspoon salt, ⅛ teaspoon nutmeg, 3 large eggs, 1 cup buttermilk, 1 tablespoon lemon juice, 1 teaspoon vanilla extractPour the pie filling into the prepared pie crust and place the pie on top of a baking sheet. Place your pie on the center of the middle rack of your oven and bake at 350°F (175°C) for 50-60 minutes. The top should be lightly browned and the center should be mostly set.Transfer your buttermilk pie to a cooling rack to cool to room temperature (about 1 hour) before serving. Equipment You May Need9-inch pie panHand MixerBaking Sheet Notes If you don’t have buttermilk, you can make a buttermilk substitute. Get out a 1 cup measuring cup and add 1 tablespoon of either lemon juice or white vinegar. Fill the cup up the remainder of the way with milk. Stir gently and let it sit for 5 minutes. It will curdle slightly and develop a buttermilk-like texture, which can then be used in place of the buttermilk in this recipe (though real buttermilk will yield the best results). If the edges of your pie crust are browning too quickly, cover the pie with foil for the remainder of the baking time. You can tell your pie is done when the top is lightly browned and the center of the pie still jiggles slightly. It will continue to set as it cools. You may stick a toothpick in the center, if it comes out mostly clean your pie is ready. To store: Cover leftover pie tightly with plastic wrap or foil and refrigerate it for up to 3 days. To freeze buttermilk pie, wrap it in plastic wrap and place it in a large freezer bag or container. Thaw in the fridge overnight before eating and enjoy within 2 months. To reheat: Buttermilk pie is delicious cold. If you prefer your pie warm, you can pop a slice in the microwave for 30 seconds or so.

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Buttermilk pie is a great pie to bake in advance because it’s delicious when it’s served cold! You can also set it out on the counter to come to room temperature if you prefer. Bake your pie 1-2 days in advance, let it cool, and wrap it tightly with plastic wrap and refrigerate until ready to serve.

What Is The Difference Between Buttermilk Pie And Chess Pie? Chess pie is thickened with cornmeal and lacks the slight tang that buttermilk pie has. Both can be served cold or at room temperature.

Why Is My Buttermilk Pie Runny? The pie filling should have an internal temperature of 180°F (82°C) when it is done. If not, it will be runny because it is underbaked. It also needs sufficient time to cool before slicing to allow the pie to set.

Chess pie is thickened with cornmeal and lacks the slight tang that buttermilk pie has. Both can be served cold or at room temperature.

The pie filling should have an internal temperature of 180°F (82°C) when it is done. If not, it will be runny because it is underbaked. It also needs sufficient time to cool before slicing to allow the pie to set.

Love This Recipe?Click On A Star To Rate It!

5 from 2 reviews

Buttermilk Pie

Author | Angela

Servings: 8 servings

Calories: 280kcal

Prep 5 minutes

Cooking 50 minutes

Cool 1 hour

Total Time 1 hour 55 minutes

Ingredients US CustomaryMetric1x2x3x▢ 1 9" pastry pie crust▢ ½ cup butter (softened at room temperature)▢ 1 ¼ cup sugar▢ 3 tablespoon all-purpose flour▢ ¼ teaspoon salt▢ ⅛ teaspoon nutmeg▢ 3 large eggs (at room temperature)▢ 1 cup buttermilk (at room temperature)▢ 1 tablespoon lemon juice▢ 1 teaspoon vanilla extract

Equipment You May Need9-inch pie panHand MixerBaking Sheet

Notes If you don’t have buttermilk, you can make a buttermilk substitute. Get out a 1 cup measuring cup and add 1 tablespoon of either lemon juice or white vinegar. Fill the cup up the remainder of the way with milk. Stir gently and let it sit for 5 minutes. It will curdle slightly and develop a buttermilk-like texture, which can then be used in place of the buttermilk in this recipe (though real buttermilk will yield the best results). If the edges of your pie crust are browning too quickly, cover the pie with foil for the remainder of the baking time. You can tell your pie is done when the top is lightly browned and the center of the pie still jiggles slightly. It will continue to set as it cools. You may stick a toothpick in the center, if it comes out mostly clean your pie is ready. To store: Cover leftover pie tightly with plastic wrap or foil and refrigerate it for up to 3 days. To freeze buttermilk pie, wrap it in plastic wrap and place it in a large freezer bag or container. Thaw in the fridge overnight before eating and enjoy within 2 months. To reheat: Buttermilk pie is delicious cold. If you prefer your pie warm, you can pop a slice in the microwave for 30 seconds or so.

Nutrition

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Course Dessert, Pie RecipesCuisine American

US CustomaryMetric

Old-Fashioned Buttermilk Pie Recipe#

🥘 Ingredients For Buttermilk Pie#

🔪 How To Make Buttercream Pie#

💭 Angela’s Tips & Recipe Notes#

🥡 Storing & Reheating#

Reheating Buttermilk Pie#

🤠 More Southern Classics#

📋 Recipe#

Buttermilk Pie#

Nutrition#

Old-Fashioned Buttermilk Pie Recipe

🥘 Ingredients For Buttermilk Pie

🔪 How To Make Buttercream Pie

💭 Angela’s Tips & Recipe Notes

🥡 Storing & Reheating

Reheating Buttermilk Pie

🤠 More Southern Classics

📋 Recipe

Buttermilk Pie

Nutrition