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 ½″ 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).
More Easy Pie Recipes You May Enjoy:
- 1 homemade pie crust click link for recipe
- 3 large eggs room temperature
- 1 ½ cups sugar (300g)
- ½ cup butter melted and cooled
- 3 tablespoons all-purpose flour
- 1 cup buttermilk (237ml)
- 1 ½ Tablespoons lemon juice
- 1 ½ teaspoons pure vanilla extract
- ½ tsp salt
- ⅛ tsp ground nutmeg optional
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" 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.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Do you think it would be ok to use part or all brown sugar in this recipe? I like the flavor so much better than white. But maybe it would change the intended pie flavor too much??
Hmmm I haven’t tried it. I think it could be worth a shot but I would start by just substituting part of the regular sugar for brown sugar. Let me know how it goes! 🙂
I have a tip if you have too much pie or quiche batter… instead of throwing it out, I just put it in a ramekin and place it in the oven along with what I am baking. It won’t have crust, but you still get an extra serving of the tasty filling.
Thanks, Dorothy! That’s a great idea! 🙂
Amazing! This was my first pie I’ve ever baked and it was amazing! BTW I know this is kinda random but do you have a recipe for Leche Flan? This pie reminded me of it for some reason. Thanks!
I’m so glad you enjoyed it so much, Ray! Unfortunately I do not have a leche flan recipe. 🙁
I’ve never had buttermilk pie before and decided to try it. My husband loves it, but I think I may have overcooked it. It came out with a kind of cookie top crust and the a small custard like layer. The flavor was wonderful. It didn’t look like your picture though. Is this the way it should be or was it overbaked?
Thank you for the recipe and any feedback so it will be even better next time.
I’m so glad everyone enjoyed it, Laurie! If the top came out like a cookie it may have been slightly over-baked. 🙁
Loved it! I had this at a Thanksgiving years ago and just came across your recipe. As good as I remember!
I’m so glad you enjoyed it so much, Rachel! 🙂
Love buttermilk pie my auntie made it for me when I was expecting my first child not much on sweets but that pie was the best and this recipe so easy and so good but I didn’t have all purpose flour self risen was ok that for the recipe
Awesome recipe, Sam! I followed the recipe exactly and my pie came out perfect. I am from Texas and my husband is from Louisiana, we both grew up eating buttermilk pies.
I am so glad everyone enjoyed it so much, Kayla! 🙂