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Buttermilk Pie is an old-fashioned custard pie with a sweet, creamy filling, a lightly tangy flavor, and a flaky pie crust. It reminds me a bit of chess pie, but the buttermilk gives the filling it’s own flavor and texture. This is one of the easiest pies to make: it takes less than 10 minutes to prep the filling!
Pie is where Crazy for Crust started, so I’ve made a lot of custard-style pies over the years, like Sugar Cream Pie or Chess Pie. Buttermilk Custard Pie originated in the United Kingdom and what I love most is how simple it is: no mixer needed, nothing complicated, just basic ingredients. I do recommend using sotre bought buttermilk in this recipe instead of a homemade substitute because it’s the main ingredient and the main flavor and substitutions can affect the finished filling.
The most important thing to watch is the bake: you know the pie is done when the top is deep golden brown and there’s just a little jiggle (without looking wet). It also needs to completely cool before slicing so it can set. If you love pumpkin pie or chess pie, you’ll love this buttermilk version!
Buttermilk Pie Ingredients
- 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. While it is possible and will work with a milk/vinegar substitute, the flavor of the pie is fully buttermilk, so you need to use a store-bought carton so the pie tastes how it should.
- 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
- Pie Crust: Use my all butter pie crust or a refrigerated flaky pie crust. You can even bake chess pie in graham cracker crust (but it’s best if it’s a homemade graham cracker crust; a store bought one is too thin and will burn before the filling is done).
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Dorothy’s Expert Tips
- While it’s possible to make your own buttermilk I don’t recommend it for this recipe since buttermilk is one of the main ingredients.
- To avoid a cracked pie (or an under done one) make sure to take it out promptly upon being finished. If your pie does crack, top it with whipped cream and no one will know!
- You know Buttermilk Pie is done baking when it’s only slightly jiggly in the center (it no longer rolls when tapped) and the pie is golden brown on top. It shouldn’t be wet looking or it needs more time.
Buttermilk Pie Recipe
Video
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Buttermilk Pie
- The filling whisks together easily in one large bowl with a whisk. Make sure the eggs are fully mixed (no egg whites showing).
- Use an unbaked pie crust and always bake the pie on a cookie sheet to catch any spill over.
Buttermilk Custard Pie Variations
- The pie is best plain or with homemade whipped cream. I like it room temperature or even slightly warmed!
- Use lemon extract, rum or bourbon extract, or even almond extract.
- Add chocolate chips, lightly tossed with flour so they don’t sink.
FAQ
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.
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.
While both are classic southern desserts and they have a similar custard texture, chess pie is usually made with regular milk and the addition of cornmeal.
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.
Love this pie
Absolutely love this recipe!! I make it all the time. I used to make this pie at church everyday. We sold them for activities for children to have to do after school.
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.
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