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Easy Buttermilk Pie recipe – It only takes five minutes to whip together this old fashioned pie. A creamy, sweet and tangy custard filling in a flaky pastry crust is sure to become a family favorite!
There’s nothing quite like a homemade pie, is there? I’ll take a slice of pie over a piece of cake just about any day. French Silk Pie and Triple Peanut Butter Pie are two of my absolute favorites.
What is buttermilk pie?
Buttermilk pie is an old fashioned recipe typically made in the southern United States. It is thought to have originated in England. With a crunchy topping and creamy filling, it is reminiscent of creme brulee. It calls for basic ingredients like sugar, eggs, and flour, and of course fresh buttermilk.
As it bakes, it undergoes a magical transformation, and you end up with a crunchy sugary layer on top, with a creamy custard filling underneath. No messing with cooking the filling on a stovetop like traditional custard pie. All the magic happens right in the oven!
A Must Try Classic Pie Recipe
Believe it or not, before I made this recipe, I had never even tried buttermilk pie. Boy was I missing out, it is simply delicious! The creamy custard filling is sweet but tangy, and a splash of lemon juice gives it an amazing fresh flavor.
As it bakes, the top gets a crunchy layer on it, and it adds a perfect balance to the smooth filling. Every bite is delicious! We liked it so much that I’ve made it twice already.
Do you eat buttermilk pie cold or hot?
I prefer mine served at room temperature, but some of my family members liked it warmed up in the microwave for a few seconds. And it is also tasty and quite refreshing served cold. I think during the summer months it would be perfect chilled and topped with some fresh berries.
HOW TO MAKE BUTTERMILK PIE
Ingredients needed:
- butter, softened to room temperature (I use regular salted butter in all of my baking.)
- granulated sugar
- all purpose flour (I use unbleached flour, but that’s a matter of preference.)
- salt (If you use unsalted butter, you may want to add a bit of extra salt.)
- large eggs (The filling mixes up a little easier if the eggs are at room temperature.)
- buttermilk (Do not try to use a buttermilk substitute for this pie, it won’t be the same. Since it is a main ingredient, fresh buttermilk is best.)
- lemon juice (I highly recommend fresh lemon juice. Canned lemon juice adds tang, but not that yummy fresh lemon flavor.)
- vanilla extract
- unbaked 9″ deep dish pie shell (I like to make mine from scratch, but a store bought pie crust really makes this recipe a cinch to whip up.)
It doesn’t get much easier to make a pie filling! Just beat the butter and sugar till creamy, then beat in the remaining ingredients.
Pour the filling into a pie shell, then place your pie pan on a cookie sheet. This prevents any spills in your oven, and makes for easier cleanup later.
After you bake your pie, the crust will be nice and golden brown, and the filling will have turned a nice light brown.
The second time I made this pie, I cooked it even longer till the top was nice and crunchy. So yummy!
How long does buttermilk pie last?
Because of the buttermilk in the filling, the leftover pie needs to be stored in the refrigerator. Cover it tightly and it will last for 3-4 days.
I don’t recommend freezing buttermilk pie. The filling tends to separate as it thaws, and it weeps on the top. It also loses its crunchy topping. It’s still edible, but just not quite as good. If you must freeze it, make sure you don’t over bake it. Wrap it tightly and freeze it for up to 2 months.
VARIATIONS:
- Add about 1/8 teaspoon of ground nutmeg to the filling. We preferred it without the nutmeg, but many people rave about it that way. You could also just sprinkle the filling with nutmeg before you pop it in the oven.
- Top with a drizzle of raspberry or strawberry sauce.
- Serve pie with fresh whipped cream and fresh berries.
- Top pie with a scoop of vanilla ice cream.
For more tasty pie recipes, check these out:
- No Bake Rolo Pie
- Pink Lemonade Pie
- Key Lime Pie
- Creamy Chocolate Pie
- Sugar Cream Pie Recipe
- Pumpkin Pie with Sweetened Condensed Milk
- Peanut Butter Pie Recipe
Homemade Buttermilk Pie
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
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 (fresh is best)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- 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 and cool for at least 30 minutes. Serve at room temperature, and refrigerate any leftovers.
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Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 608Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 149mgSodium: 574mgCarbohydrates: 73gFiber: 2gSugar: 46gProtein: 10g
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FAQs
Remember, this is a custard pie, which means it is not only going to continue cooking once it comes out of the oven, but it also needs time to cool and set. Custard pies need at least 2 hours to properly set before being cut into. If your Buttermilk Pie is runny, it might have been underbaked.
What's the difference between a chess pie and a buttermilk pie? ›
Both pies are very similar but have a few distinct differences. Like a chess pie, buttermilk pie starts with the same main components of butter, sugar, and eggs. But instead of milk and lemon juice (or vinegar), it uses straight buttermilk to give it a tart lusciousness.
What is buttermilk pie made of? ›
Buttermilk pie is one of the easiest, most irresistible pie recipes to make for Thanksgiving. Par-bake a perfect pie crust, then whisk together a simple filling of butter, eggs, sugar, flour, and buttermilk (in just one bowl).
Does buttermilk pie need to be refrigerated? ›
Serve your deliciousness chilled or at room temperature, whatever you prefer. Store leftover buttermilk pie in an airtight container or the pie dish (covered) in the fridge for 3-5 days. Yes, you can freeze it, thaw it in the refrigerator overnight, and enjoy. The texture will differ slightly, but it's not a big deal.
How do you fix a pie that didn't set? ›
Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.
What do you do if your pie doesn't set? ›
If it doesn't set and dry immediately, just pop the pie crust back in the oven for 20-30 seconds. Repeat until the surface of the pie is smooth and shiny and the docking holes are entirely sealed. This will prevent the dreaded "soggy bottom" and give you a nice crisp crust.
What is a patsy pie? ›
The English word "pasty" derives from Medieval French (O.Fr. paste from V. Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. Pasties have been mentioned in cookbooks throughout the ages.
Why is crack pie called crack pie? ›
Actually, this pie got its name simply because it's addictive like crack (yes!); and then it landed on our table. The pie was insanity-sweet, rich, buttery, and certainly tasty though quite heavy.
Why is it called Shoo Fly Pie? ›
Both versions are finished with buttery, brown sugar crumbs. Pie lore offers two explanations for its unusual name. The simple one is that flies get stuck in the sticky-sweet molasses, so bakers must shoo them away. The second explanation is that the pie was named after the 19th-century “Shoofly” brand of molasses.
What is funeral pie made of? ›
Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.
Traditional buttermilk pie with a splash of Bird Dog Blackberry Whiskey. The Bird Dog gives a subtle berry undertone. If you haven't had Buttermilk Pie, it's similar to Chess Pie… very sweet!
What is Crack Pie made of? ›
Fun Fact: I've never been to New York City so I've never actually tried the famous Momof*cku Milk Bar Crack Pie. As the name suggests, it is a super addictive pie made with a homemade oat cookie pie crust and a rich, buttery brown sugar filling.
Where did buttermilk pie come from? ›
Buttermilk pie is one of those old traditional Southern desserts that goes back through generations. Surprisingly though, it's said that buttermilk pie originates from the United Kingdom.
What can I do with leftover buttermilk? ›
Whisk It into a Dip, Sauce, or Dressing
another cake. For an easy savory option, drizzle some buttermilk into your next salad dressing or creamy dip. You can whip up a simple, herby ranch dressing or any easy buttermilk dressing. Drizzle some into bean dips or caramelized onion dips.
What does buttermilk pie taste like? ›
Buttermilk pie is an easy custard pie that tastes similar to crème brûlée. It's creamy, buttery, delicate, and delicious. I owe my appreciation for classic Southern desserts like buttermilk pie (and Chess Pie and Sweet Potato Pie) to my grammy. Creamy Custard Filling, Crisp Crackly Top.
Why didn't my homemade buttermilk thicken? ›
Heating denatures the milk proteins, which allows the milk to coagulate and thicken more. Raw milk has not been heated; therefore, the proteins remain intact and will not coagulate the same way and cannot create a buttermilk that is as thick.
Why did my pie turn out soupy? ›
Allow your pie to bake for the entire recommended period.
People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer.
Why is my pie runny after baking? ›
The starch and pectin in the filling needs to set. If you add cornstarch or flour to the filling it gels st oven temperatures and sets once it has cooled. The same is true for the natural pectin in many fruits. If you cut the pie before the filling has set, it will never solidify and your pie will be runny.
Why did my pie filling is too runny? ›
If you slice the pie too soon , it just won't set. Why did my blueberry pie turn out runny? Without knowing your method or ingredients its hard to say. My best guess is you didn't use enough thickener( flour or cornstarch) in the filling, or you didnt cook long enough, or you cut it before cooling sufficiently.
