This Buttermilk Pie has a rich and creamy custard-like filling that tastes like a sugar cookie! This old-fashioned dessert couldn’t be easier to make.
What is buttermilk pie?
Buttermilk pie is a traditional Southern dessert that became popular during the Great Depression and World War II, because of its budget-friendly kitchen staple ingredients.
Why you’ll love it
- Easy. Whip up a quick filling then pour into a pre-made crust for an easy, yet impressive dessert.
- Delicious. A creamy, rich filling on a flaky pie crust is sure to make anyone’s mouth water.
- Versatile. This is a basic custard-y pie with a very subtle almond flavor (this pie tastes like a sugar cookie), so if you’re serving this to fruit pie lovers, serve it up with some fruit. More of a chocolate lover? Drizzle on some homemade hot fudge with a scoop of ice cream.
Ingredients
- Eggs – be sure to use large eggs that have been brought to room temperature.
- Sugar – you’ll need 1 1/2 cups granulated sugar. You may be able to reduce the sugar to 1 cup to lessen the sugar content, but I wouldn’t do more than that. I, personally, don’t think this pie is overly sweet with 1 1/2 cups.
- Flour – use all-purpose flour. Try using a 1:1 all-purpose gluten-free flour for a gluten-free alternative.
- Salt – just enough to bring out the flavors of the pie, I think it’s bland otherwise, but it may be omitted if necessary.
- Butter – you’ll need 1/2 cup unsalted butter that’s been melted and cooled slightly. If the butter is too hot, you may scramble and cook the eggs.
- Buttermilk – any variety (low-fat, full-fat) will do, but I love using full-fat for the creamiest texture.
- Lemon Juice, Vanilla Extract, and Almond Extract – I really don’t recommend omitting any of them, because they all work together to add a tremendous amount of flavor to the pie.
- Pie Crust – use 2 (9 inch) frozen unbaked pie crusts or 1 frozen deep dish unbaked pie crust. You can also make your own homemade crust.
Pro tip
Some people add in nutmeg to the filling, so feel free to add some in as well!
How to make
- Beat the eggs until frothy (using a hand mixer or stand mixer), beat in the sugar, flour, and salt, then drizzle in butter, buttermilk, lemon juice, vanilla, and almond extract.
- Pour the mixture into the pie shell(s), bake until the center is firm, then cool, serve, and enjoy!
What to serve with buttermilk pie
Serve as-is or add some fun toppings…the choice is yours!
- Whipped cream
- Cool whip
- Fresh fruit or fruit sauce
- Hot fudge sauce
- Bourbon salted caramel
- Vanilla ice cream
Pro tip
You can serve the pie warm, chilled, or at room temperature!
How to store
Leftover pie will last in a sealed airtight containerin the fridge for up to 3 days. To freeze: wrap in saran wrap and tin foil before placing in the freezer for up to 3 months.
To enjoy again, thaw in the fridge, if frozen, then serve warm, chilled, or at room temperature.
– Jennifer
Buttermilk Pie
This Buttermilk Pie has a rich and creamy custard-like filling that tastes like a sugar cookie! This old-fashioned dessert couldn't be easier to make.
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 16 slices
Equipment for this recipe
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Ingredients
- 3 large eggs room temperature
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled slightly
- 1 cup buttermilk room temperature
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 2 (9 inch) frozen unbaked pie crusts or 1 frozen unbaked deep dish pie crust
- Whipped cream for serving
Instructions
- Preheat the oven to 350 degrees F.
- Using a hand mixer or a stand mixer, beat eggs in a large bowl until frothy, about 2 minutes.
- Beat in sugar, flour, and salt until combined.
- With the mixer going, slowly drizzle in the butter until smooth, then slowly drizzle in the buttermilk, lemon juice, vanilla extract, and almond extract until smooth. Set aside.
- Place pie shell(s) onto a rimmed baking sheet, fill evenly with the mixture, then bake in the preheated oven until the center of the pie is firm (there may be a slight jiggle in the center) and the top is golden-brown and crackly, about 45-60 minutes.
- Remove from the oven and cool for 1 hour before slicing and serving (can be served warm, chilled, or room temperature).
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STORING
Room Temp:N/A
Refrigerator:3 Days
Freezer:3 Months
Reheat:Thaw, if frozen, then enjoy warm, room temperature, or chilled
*Storage times may vary based on temperature and conditions
Notes
Nutritional information is for 1 slice (out of 16 total slices) using the 2 (9 inch) pie crusts. If using 1 deep pie crust, simply double the nutritional information for 1 large slice (out of 8 total slices).
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Nutrition Information
Nutrition Facts
Buttermilk Pie
Amount Per Serving (1 slice)
Calories 220 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 52mg17%
Sodium 116mg5%
Potassium 52mg1%
Carbohydrates 27g9%
Fiber 0.2g1%
Sugar 20g22%
Protein 3g6%
Vitamin A 253IU5%
Vitamin C 0.4mg0%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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