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!
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
- 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.
- 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:
Homemade Buttermilk Pie
- 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
- 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.
Recipe adapted from Food, Folks, and Fun.
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Amount Per Serving: Calories: 608Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 149mgSodium: 574mgCarbohydrates: 73gFiber: 2gSugar: 46gProtein: 10g