How to make an old fashioned Buttermilk Pie! This simple custard-based pie is made in my easy homemade pie crust and requires only a handful of ingredients.
Have you ever had Buttermilk Pie?
Most of my siblings had never even heard of it, and I’ll be totally honest it received mixed reviews with my family members. I’m strongly in the love camp, but my little sister informed me that while the flavor was good, it was a texture thing (which is also how she feels about my coconut macaroons), and she refused a second slice.
Personally, I love the light custardy texture, the golden, slightly crisped top, and the hint of nutmeg. Zach thought it was like biting into a warm sugar cookie, but I thought it was more tart than that. Perhaps if he’d had the patience to wait until it cooled entirely as I’d suggested, he would’ve gotten a different flavor profile, but patience isn’t his strength (I forgive him for that, because washing dishes is).
Keep in mind that if you don’t have actual buttermilk on hand, you can always use my easy buttermilk substitute instead (you only need milk and vinegar or lemon juice!).
Can I use Store-bought Pie Crust to Make Buttermilk Pie?
Honestly I really recommend that you use my homemade pie crust (it’s the same easy one I used for my Pecan Pie and Chocolate Pie). However, in a pinch you can certainly use a store-bought pie crust to make Buttermilk Pie.
If you’re opting for store-bought, I recommend buying the kind that’s rolled up into itself and not one that’s already in a foil tin. If you do opt to buy a pre-made pie crust that’s already in a tin, I’ve found that those often tend to be smaller/more shallow than your average pie pan. Take care that you do not overfill your pie crust and instead discard of any extra batter, I usually like to have 1/2″ of space between the surface of my buttermilk pie and the top of the pie crust.
I served my buttermilk pie without topping, though in retrospect I bet it would taste incredible with some homemade whipped cream (but really, what doesn’t).
Enjoy!
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Buttermilk Pie
Ingredients
- 1 homemade pie crust click link for recipe
- 3 large eggs room temperature
- 1 1/2 cups sugar 300g
- 1/2 cup butter melted and cooled
- 3 tablespoons all-purpose flour
- 1 cup buttermilk 237ml
- 1 ½ Tablespoons lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1/2 tsp salt
- 1/8 tsp ground nutmeg optional
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 1/2" pie plate (do not bake). Return to refrigerator to chill while you prepare buttermilk pie filling.
- Preheat oven to 400F.
- Crack eggs into a large bowl and whisk until pale yellow and foamy (about 15 seconds).
- Add sugar and stir until combined.
- Add remaining ingredients and stir until mixture is smooth (I like to use a whisk to make sure I break up any flour clump).
- Pour ingredients into prepared pie crust* and transfer to 400F (205C) and bake for 10 minutes. Then, without opening the oven door, reduce the heat to 350F (175C) and continue to bake another 40-45 minutes or until pie is set (the center may still be a bit jiggly but should not be liquidy. The top of the pie will be golden brown and may have puffed some, this will settle as it cools.
- Allow to cool completely before serving.
Notes
Nutrition
Marjorie Miller says
May 15, 2019 at 1:32 pmButtermilk pie is the best! It is like eating a custard pound cake.
Sam says
May 15, 2019 at 10:10 pmI am so glad you enjoy the pie, Marjorie! I had never had it and then I found it in a store one day and had to have it. It is really good! 🙂
Grace Prewitt says
May 10, 2019 at 7:45 pmIs it supposto be hard when qits done?or soft?I really want it a lil hard
Sam says
May 12, 2019 at 12:26 amHi Grace! It’s like a firm custard 🙂
Samantha says
April 23, 2019 at 11:39 amMy husband has been raving to me since we were dating about Buttermilk Pie. I have never tried it, let alone attempted to make it, but he asked me the other night if I would try to make him a Buttermilk Pie. I searched and found your recipe, so I will be trying this week (:
Sam says
April 23, 2019 at 12:00 pmI hope you love it! Let me know how it goes! 🙂
Iram says
November 16, 2018 at 4:33 amDid you need to put foil or a pie shield around the edges and if so at what time?
Sam says
November 16, 2018 at 9:44 pmThere shouldn’t be any need for a pie shield.
Phil says
March 21, 2019 at 6:04 amAfter looking up your buttermilk pancakes recipe, I searched your site for buttermilk pie and this page came up. My Gramma in Texas where I grew up made this and now where I live, in Kentucky near Cincinnati, nobody has ever heard of it. Thank you for sharing!
Sam says
March 21, 2019 at 10:46 pmI am so glad you were able to find this pie Phil! I hope you can introduce everyone to it and show them how tasty it is. 🙂
HBCD says
March 24, 2019 at 3:53 pmI’m sorry…I’m confused. Do I put the mixture in the pie crust that hasn’t been baked yet? Or do I do the blind baking and put in the mixture after the crust has been cooked and cooled? My first time making a pie and this sounds amazing, so sorry if I’m clueless 🙂
Sam says
March 24, 2019 at 9:34 pmHi Cyndi! You do not need to bake the pie crust, as referenced in step 1. 🙂 Enjoy!
Lily Grace says
November 12, 2018 at 12:49 pmIt looks so yummy 🤤
Sam says
November 12, 2018 at 2:50 pmI hope you love it! ☺️
Lily Grace says
November 12, 2018 at 3:12 pmThanks
Lily Grace says
November 12, 2018 at 12:46 pmSounds delicious, I’ll do it for Thanksgiving as well
Karen Prigmore says
November 10, 2018 at 11:10 pmDon’t make the same mistake I made years ago ~ be sure to get whole fat buttermilk and not low-fat. Otherwise, it absolutely will not work.
Sam says
November 10, 2018 at 11:57 pmGreat tip Karen! 🙂
Lily Grace says
November 12, 2018 at 12:50 pmYum
Karen says
November 9, 2018 at 12:19 pmGonna try this for Thanksgiving.
Thank you
Sam says
November 9, 2018 at 1:33 pmI hope you love it, Karen!