This post may contain affiliate links. For more information, read my disclosure policy.
Buttermilk Pie is a classic Southern pie recipe that has a sweet baked custard filling. It’s a little bit like a chess pie and it’s so good. If you’re looking for a new pie recipe, try making this one. We love how simple it is to make and how good it tastes!
Table of Contents
What is Buttermilk Pie?
It’s a custard-like pie that originated in the United Kingdom. This southern classic is an old-fashioned custard pie that’s similar to Chess Pie, but different enough that it has it’s own name. I’ve also heard it called Sugar Cream Pie – so many names, one delicious recipe. In other words, it’s sweet heaven. It has a custard that’s a little looser than pumpkin pie but firmer than pecan pie.
Why you’ll love this recipe
The best part about this pie is how easy it is to make. It has just a few ingredients and doesn’t need any special equipment. With one bowl and a whisk you can have it into the pie shell in under 10 minutes.
Ingredients Needed
- Butter: gives the pie a nice rich flavor – use unsalted butter for best results.
- Flour: all-purpose flour helps the custard firm up.
- Eggs: needed for the custard-like texture of the pie
- Buttermilk: hence the name! This gives body to the custard and a bit of tang to the flavor. I haven’t tested this recipe with homemade buttermilk, so use store bought.
- Lemon Juice: Use fresh lemon juice, which adds some brightness. Want to add some lemon flavor? Add some lemon zest too!
- Nutmeg: A classic spice added to this pie
How to make Buttermilk Pie
- Prepare the Crust: Place pie crust in a pie plate and crimp edges as desired. Chill while you make the filling.
- Make the Filling: Start by whisking the butter, sugar, and eggs. Then whisk in the vanilla, salt, flour, and nutmeg, followed by the buttermilk.
- Fill the Pie: Place pie crust on a cookie sheet. Fill with filling. Place strips of foil around the edges of the crust or use a pie crust shield.
- Bake: Place pie in the oven and bake for 45-55 minutes, or until the top is golden brown (it looks like creme brûlée on top) and only slightly jiggly in the center. Cool completely before slicing.
Storing and Serving
How to store pie: Store the pie covered, in refrigerator. It slices easiest when it’s been chilled and tastes delicious cold or room temperature!
Can you freeze pie? You can freeze the entire pie baked or freeze slices. Learn how to freeze desserts. Mine is in the freezer for the holiday!
How to serve Buttermilk Pie: The pie is best plain or with whipped cream. I like it room temperature or even slightly warmed!
FAQs
I have a whole post about how to make your own buttermilk! You can do that if needed but since buttermilk is one of the main ingredients I highly recommend buying it at the store and not substituting it. Buttermilk comes in low-fat and non-fat varieties and I’ve seen it at almost every grocery store (as well as Target and Walmart) so it shouldn’t be hard to find.
You can use a graham cracker crust if you want, but the traditional crust is a regular pie crust. There’s no need to preface the pie; it’s in the oven long enough that the crust will bake up just fine. I suggest using a pie shield (or covering the edges with foil) so they don’t brown too much.
There’s a good chance it wasn’t baked long enough or you didn’t let it cool enough. Make sure the pie is completely cool before slicing. I even recommend chilling it first. The pie does weep a bit overnight, but it shouldn’t be runny.
The top will be dark golden brown and will look a bit puffed. The center will be a teeny bit jiggly, but not wet or runny looking.
If you’re wondering what the difference is between chess pie and buttermilk pie, you’re not the only one. The main difference is that chess pie has cornmeal in it and often uses milk instead of buttermilk. Otherwise they’re very much the same.
Buttermilk Pie Recipe
Ingredients
- 1 9-inch pie crust , from scratch or a refrigerated pack of two
- ½ cup (113g) unsalted butter melted
- 1 ½ cups (300g) granulated sugar
- 3 large eggs
- 3 tablespoons (23g) all-purpose flour
- 1 tablespoon (15ml) lemon juice
- ⅛ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup (237ml) buttermilk
Instructions
- Preheat oven to 350°F.
- Place pie crust in a pie plate and crimp edges as desired. Chill while you make the filling.
- Whisk the rest of the ingredients together in a large mixing bowl.
- Place pie crust on a cookie sheet. Fill with filling. Place strips of foil around the edges of the crust or use a pie crust shield.
- Place pie in the oven and bake for 45-55 minutes, or until the top is golden brown (it looks like creme brûlée on top) and only slightly jiggly in the center. Cool completely before slicing.
- Store, covered, in refrigerator. It slices easiest when it’s been chilled and tastes delicious cold or room temperature!
Recipe Video
Recipe Nutrition
Classic Pie Recipes
A classic Buttermilk Pie is the perfect custard pie recipe! It’s an easy old fashioned pie with a sweet creamy filling that pairs perfect with a pastry crust.
Last Updated on April 5, 2023
Hit of the party with so little effort. Thank you!
I made this but it came out really runny I left it in longer but it just made it worst. Like the butter all went to the top and started bubbling, not sure what I could have done wrong
I’ve never made buttermilk pie before and had some buttermilk to use up. I came across this recipe and thought I’d give it a try. It was wonderful!!
I have made Buttermilk Pie for many, many years and everyone loves it, I put chopped pecans on the bottom and carefully pour custard over them, delicious.
Featured In