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).
Enjoy!
More Easy Pie Recipes You May Enjoy:
Buttermilk Pie
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.
Nick
I’ve made buttermilk pie before using a different recipe before and was happy with it, but I today tried adding in the lemon juice and nutmeg and the result was even better. Thanks!
Sam
I am so glad you enjoyed it so much, Nick! 🙂
Nami
Made this a couple days ago and it was super easy and delicious! Loved the crispy top. Thank you so much!
Sam
I’m so glad you enjoyed it, Nami! 🙂
Debbie
This took much longer then anticipated and I believe this is an issue with the humidity as I had a hard time keeping my dough chilled long enough to work with it need to b a very early attempt but will do again and let you know how it came out.
Sugar Spun Run
Sorry that it took longer than expected, Debbie! I hope that it tastes delicious. 🙂
Karen Traynham
do you use salted butter or unsalted?
Sugar Spun Run
Hello, Karen. I recommend using unsalted butter. 🙂
Mary
Hi Sam,
This looks amazing and I know I would love it. I’m a buttermilk fan in all forms and straight up. But if I call it “Buttermilk Pie”my weirdo husband won’t even try it. Could it pass for vanilla custard if I called it that? Is there a very strong buttermilk tang or does the sugar cut that? I think he would like the pie, but the name is an obstacle.
Thanks,
Mary
Sugar Spun Run
Hello, Mary!
This recipe is similar to a custard, it does not have a strong buttermilk tang and of my family members even call it a “sugar cookie pie” because the taste reminds them of a sugar cookie. Let me know how your husband likes it! 🙂
Nicholas
Both crust and pie were amazing. Thanks.
Sam
I am so glad you enjoyed it, Nicholas! 🙂
RJ
What should the texture/composition be throughout the pie? I’m finding a small but moist/soft layer right at the bottom, while it tends to be more solid (though soft) above that, up to the thin and crispy top layer. Want to make sure I’m baking it all the way through. Judging from your picture, there might be a small moist layer in your pie too, but its hard to tell. On my second try, after reducing heat to 350F, I baked for 55 minutes to try and bake it more thoroughly, but no difference. Thanks for your help!
Sam
Hi RJ! Hmm, it should be a custard-like consistency all the way through (with a bit of browning/crispness on the very top). I haven’t had a layer of a different texture in the pie. I was going to recommend decreasing the temperature of your oven but it looks like you already tried that without different results. My next best guess would be to make sure all of your ingredients for the custard are entirely and thoroughly combined, I’m wondering if they’re separating a bit while the pie bakes?
Marjorie Miller
Buttermilk pie is the best! It is like eating a custard pound cake.
Sam
I 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
Is it supposto be hard when qits done?or soft?I really want it a lil hard
Sam
Hi Grace! It’s like a firm custard 🙂
Samantha
My 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
I hope you love it! Let me know how it goes! 🙂
Iram
Did you need to put foil or a pie shield around the edges and if so at what time?
Sam
There shouldn’t be any need for a pie shield.
Phil
After 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
I 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
I’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
Hi Cyndi! You do not need to bake the pie crust, as referenced in step 1. 🙂 Enjoy!
Lily Grace
It looks so yummy 🤤
Sam
I hope you love it! ☺️
Lily Grace
Thanks
Lily Grace
Sounds delicious, I’ll do it for Thanksgiving as well
Karen Prigmore
Don’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
Great tip Karen! 🙂
Lily Grace
Yum
Karen
Gonna try this for Thanksgiving.
Thank you
Sam
I hope you love it, Karen!