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 Time15 mins

Cook Time1 hr

Chill Time1 hr

Total Time2 hrs 15 mins

Course: Dessert

Cuisine: American

Keyword: budget-friendly, buttermilk dessert, buttermilk pie, classic dessert, classic pie recipe, custard pie, old-fashioned dessert, old-fashioned pie, southern dessert, southern pie

Servings: slices

Calories: 220kcal

Author: Jennifer Debth

Equipment

Ingredients

3 large eggs room temperature
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter melted and cooled slightly
1 cup buttermilk room temperature
1 tablespoon lemon juice
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 (9 inch) frozen unbaked pie crusts or 1 frozen unbaked deep dish pie crust
Whipped cream for serving

US Customary - Metric

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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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).

Nutrition