Buttermilk Pie is a classic pie recipe well loved for generations in my family. A custardy pie that comes together quickly and easily with a light texture and a slight tangy flavor.
Similar in texture to a Chess Pie, the Buttermilk Pie uses simple ingredients found in most southern kitchens. It has a delicious yet sweet and tangy taste with a light texture and feel. I love to make it for special family suppers and holiday desserts. It’s an impressive yet simple-to-make pie that everyone enjoys!
Buttermilk Pie
I use buttermilk in so many recipes, especially in baking, but it really shines in this delicious yet oh-so-easy pie. But, if you aren’t a buttermilk lover, don’t fret, this pie doesn’t taste like buttermilk. Buttermilk pie has a tender, tangy texture that just works perfectly in a good, flaky pie crust.
Buttermilk Pie Variations
Buttermilk pie can have many variations: add pecans to the top, a dollop of homemade whipped cream, or a drizzle with a bit of blackberry syrup when serving. But honestly, there is nothing better than a slice of this pie, a cup of coffee, or a glass of sweet tea.
This pie makes a great addition to the holiday dessert buffet with its light, comforting taste.
I’m not calling it a light as in low-calorie pie, I’m just saying it tastes light. It doesn’t have a heavy texture or taste and you usually don’t feel “stuffed” after eating it.
Just look at that flaky pie crust and the golden top of this amazing pie! It’s so impressive to serve to guests for a special dinner and always a hit on holiday dessert tables.
Can You Use Graham Cracker Crust for Buttermilk Pie?
As an option, you can make this with a pre-baked graham cracker crust. Just follow the directions for making my Simple Graham Cracker Crust Recipe. Pre-bake your crust according to the directions for Baked Graham Crust. Once the pie ingredients are mixed, pour into the pie crust and bake the pie for 45-50 minutes.
Since it is so easy and quietly elegant, it makes the perfect pie to serve anytime—no need to save this beauty just for the holidays.
Here’s my Buttermilk Pie recipe. I can’t wait to hear how you love it.
Related Recipes
Buttermilk Pie Recipe
Ingredients
- 1 (9-inch) Pie Crust Recipe, unbaked
- 3 large (150 g) eggs, room temperature
- 1 1/4 cups (248 g) granulated sugar
- 2 tablespoons (15 g) all-purpose flour
- 1/2 cup (113 g) butter, melted
- 1 cup (227 g) buttermilk
- 1 teaspoon (5 g) vanilla extract
- 1 tablespoon (14 g) lemon juice
- 1 tablespoon (6 g) lemon zest
- pinch (0.4 g) kosher salt
Instructions
- Preheat oven to 350º F.
- Mix together eggs, granulated sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest, and salt until well-combined. Pour into the unbaked pie crust and bake for 45-50 minutes until set and golden brown.
- Remove from the oven and allow to cool prior to slicing.
- Store in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love ya!
Robyn xo
From the Add a Pinch recipe archives. Originally published in 2013.
This is an excellent, easy little pie. To all the folks commenting that Buttermilk Pie doesn’t have lemon juice in it: all recipes don’t need to be identical. I’ve lived in SC my entire life, as did my grandmother, and she always added a little lemon juice to cut the fatty richness. Stop being so set in your ways and try something before you rant about it. It’s just pie, lighten up.
Thank you, Carol. I have lived in Georgia all my life and this is the way my mother and Grandmother made their buttermilk pies, too.
Buttermilk pie does NOT have ANY lemon juice whatsoever!
Hi Pam,
My recipe for buttermilk pie does include lemon juice and lemon zest.
You do understand that not all recipes are identical, correct?