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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!
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.
A Classic Buttermilk Pie has a custard-like crust with a creamy filling. I find the filling in this pie to be a little closer to that of a pecan pie than a chess pie. A chess pie is more smooth and creamy, where this one has a little bit of texture to it. The taste is sweet and creamy and perfect paired a pastry crust (or my all butter pie crust recipe)
The best part about this pie is how easy it is to make. It has just a few simple 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.
How to make Buttermilk Pie
- 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
- Pie Crust: Use my all butter pie crust or a refrigerated flaky pie crust.
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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.
Serving suggestion: The pie is best plain or with homemade whipped cream. I like it room temperature or even slightly warmed!
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
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!
Recipe Nutrition
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.
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.
I’d never made a buttermilk pie, until Saturday July 6th a dear friend died and I took food, during the visit I asked about desserts a daughter said she’d love to have a buttermilk pie. I came home and used this recipe delivered it warm .all who tasted it were moaning in pleasure. So it’s added to my go to pies for all occasions. .
Hi Sue, I am so sorry to hear about your friend. I am glad you were able to find this recipe and that everyone enjoyed it.
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