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Buttermilk Pie

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a close up shot of a slice of Buttermilk Pie on a plate
This Southern buttermilk pie recipe features a creamy custard filling baked into a buttery pie crust for a vintage treat that you won’t be able to resist.
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Table of Contents
  1. Buttermilk Pie Ingredients
  2. How to Make This Buttermilk Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This old-fashioned buttermilk pie is here to steal the show with its creamy, buttery texture and subtly sweet flavor. The delicious dessert features a rich filling made with buttermilk and eggs and a flaky pie crust that will have you coming back for more. 

a close up shot of a slice of Buttermilk Pie on a plate

Buttermilk Pie Ingredients

Buttermilk Pie raw ingredients that are labeled

You’ll need:

  • 1 (8-inch) pie shell (store-bought or use our pie shell recipe)
  • ½ cup unsalted butter or margarine, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose 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 This Buttermilk Pie Recipe

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

OUR RECIPE DEVELOPER SAYS

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.

flour and salt added to the butter mixture and blended in a bowl

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

eggs added to the flour mixture and blended in a bowl

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

buttermilk and vanilla added to the egg mixture and combined in a bowl

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

buttermilk filling poured into the pie shell

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

This wonderful pie is delicious on its own, but you could make it extra fancy by topping it with whipped cream and fresh berries, with a scoop of vanilla ice cream on the side. Serve with a warm mug of homemade hot chocolate or pumpkin spice latte.

Our custard pie and sugar pie are two more simple sweet pies that come right from Grandma’s recipe box.

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.

a overhead shot of buttermilk pie on a plate with a couple of slices taken out

What could be better than a piece of creamy, delicious pie? This Southern classic dessert is made with a quick and easy flaky pie crust topped with a creamy buttermilk filling. Reminiscent of chess pie, it’s sweet, rich, and almost irresistible. 

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

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a close up shot of a slice of Buttermilk Pie on a plate

Buttermilk Pie

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This Southern buttermilk pie recipe features a creamy custard filling baked into a buttery pie crust for a vintage treat that you won’t be able to resist.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.

Nutrition

Calories: 353kcal | Carbohydrates: 39g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 370mg | Potassium: 100mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 890IU | Vitamin C: 0.04mg | Calcium: 66mg | Iron: 1mg
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