Buttermilk Pie

Scrumptious buttermilk pie has a flaky pastry crust and creamy, custard like filling that comes together in 5 minutes!

Buttermilk pie is made with real buttermilk, and comes together quickly! There is nothing more homey than a fresh-baked pie. For more old-fashioned pies try Banana Cream Pie, Cherry Pie, and Sugar Cream Pie.

Buttermilk Pie on white plate

Buttermilk Pie Vs Chess Pie

Buttermilk pie is so easy to make, and aside from the buttermilk, it calls for ingredients that you probably already have in your pantry. It has a creamy custard filling that is both sweet and tangy. It gets a crunchy topping as it bakes, and every bite is delicious!

So, what’s the difference between buttermilk and chess pie? They look very similar, but buttermilk pie typically has zest and vanilla in the filling, while chess pie typically does not include those and has cornmeal in the filling.

Both are great, but we know you will love this sweet Southern dessert. It can be served room temp, cold or even warmed up. It’s basically yummy no matter how you serve it!

Buttermilk pie recipe filling and crust pics

How to make Buttermilk Pie

This recipe takes a few steps, but it’s simple nonetheless.

MAKE THE FILLING. Beat butter and sugar in a large mixing bowl till creamy. Add the flour, salt, and eggs and beat well. Add buttermilk, lemon juice, and vanilla; blend well.

Pour filling into a 9″ pastry crust (or homemade pie crust). Place the pie pan on a cookie sheet.  The filling puffs up quite a bit, so the pan will catch any drips. A deep dish pie pan will help prevent any overflow, so that’s what I like to use.

BAKE, COOL & CHILL. Bake at 350° for about 55 minutes or till all but the very center of the pie is set and the top is lightly browned. We actually like ours browned a little more than this, so the second time I made it I moved my oven rack up. That’s a matter of personal preference though.

When it’s done to your liking, remove from oven and place on a cooling rack, for about 30 minutes, then cover and place the the refrigerator.

Chill for 2-3 hours, it will continue to set up as it cools. You can serve it cold at or at room temperature. I like it best served at room temperature or slightly warm.

FRESH LEMON JUICE VS. BOTTLED. I’ve made this pie with both fresh lemon juice and refrigerated lemon juice in a bottle. I love lemons, so I love the fresh lemon flavor from the lemons. But of course it is still tasty with bottled lemon juice.

How to Make buttermilk pie

Storing & Freezing

STORE any leftover pie covered tightly in the refrigerator. It’s best served the same day, but it will last for two or three days in the fridge if covered and stored properly.

If wanting a warm slice of pie, just reheat in the microwave at 30 second intervals. Or just enjoy cold.

FREEZE in a freezer-safe Ziploc bag and place in the freezer for up to 2 months. When ready to serve, let it thaw in the fridge overnight and serve as is.

Old-Fashioned Buttermilk pie on white plate

Nothing beats a slice of old-fashioned Buttermilk Pie! We hope you love this sweet treat.

For more pie recipes, check out:

Buttermilk Pie Recipe

4.97 from 28 votes
Scrumptious buttermilk pie has a flaky pastry crust and creamy, custard like filling that comes together in 5 minutes!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8 servings
Calories 284 kcal
Author Lil' Luna

Ingredients

  • 1 9" pastry crust
  • 1/2 cup butter, softened
  • 1 1/4 cup sugar
  • 3 Tbsp flour
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1 Tbsp lemon juice
  • 1 tsp vanilla

Instructions
 

  • Beat butter and sugar in a large mixing bowl till creamy.
  • Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.)
  • Pour filling into a 9" pie crust. I like to use a deep dish.
  • Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°. Bake for 50-55 minutes or till lightly browned on top and mostly set.
  • Place pie on a cooling rack to cool. Serve at room temperature, and refrigerate any leftovers.

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About the Author

Kara Cook

Hi! I'm Kara from Creations by Kara, and I'm addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

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Comments:

  1. I have a lot of buttermilk to use up and I was thinking of making 2 pies. Would I have to bake them longer on account of 2? Also can the 2nd one be frozen? Thanks ~

    1. They may need a little more time, but not sure how much longer. Yes, you can freeze in a freezer-safe Ziploc bag and place in the freezer for up to 2 months. When ready to serve, let it thaw in the fridge overnight and serve as is.

    2. 5 stars
      I don’t know how anyone could NOT love this pie. I add an extra tablespoon of flour to mine, maybe because I’m at higher elevation. And it takes 55-60 minutes. Lost my recipe and I think this is what I had or pretty close!

  2. 5 stars
    I just tried a slice today, from my Coworker, and it was delicious. Going to bake maybe 2 for my family real soon

  3. I tried this recipe for the second time today. First time was with home made pie crust, today i tried frozen pie crust. I followed the directions to the T but both pies came out wet and soggy. Please tell me what I’m doing wrong to cause this. No one else seems to be having this issue.

    1. I’m sorry the crusts didn’t turn out the way you had hoped. There are a couple things you could try. Creating a thicker crust might help prevent sogginess. You also may want to try partially prebaking your crust for 4-5 minutes and then adding the filling. Hope this helps!

  4. 5 stars
    Absolutely amazing pie. It’s like a Portuguese tart only so so much better. I made it deep too and just used my fave quiche pastry leaving out the salt and putting in a tablespoon of icing sugar – blind bake for 10 min. I did the vinegar version of the substitute and i halved the quantities which is enough for 4 serves- use the half egg in the pastry. I will be making this again for sure. thanks so much for sharing this, I heard it mentioned on a podcast I was listening to and just had to investigate. so glad I did.

    1. So glad you liked the pie and it sounds like your adjustments turned out great as well. Thanks for sharing!

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