BUTTERMILK PIE
Buttermilk Pie is an old-fashioned Southern favorite. You don’t have to like buttermilk to like this great tasting custard like dessert. Buttermilk pie is great for the holidays or just any time and so easy to make. You can’t go wrong with this pie and I have never served it to anyone who didn’t like it. This is an old-fashioned, easy recipe your family will love. This pie is wonderful for any occasion or event and you won’t bring any home. It keeps for several days in the refrigerator and is wonderful with coffee as a dessert or with milk for a snack.
Buttermilk Pie Simple Ingredients:
Eggs
White granulated sugar
Butter
Vanilla extract
Buttermilk
Ground nutmeg
All-purpose flour
Deep dish or two regular pie crusts
You can make this pie in two regular crusts or one deep dish pie crust. The pie pictured is a deep dish. You do not need to prebake the crust for this pie. I have never tried using buttermilk replacement powder in this pie. I honestly think it’s best made the way it is written.
“Best pie EVER! I’ve eaten it since I was tiny. Every year on Thanksgiving morning, my aunt and I would sneak away and take a slice out of the perfect pie and eat it. Such a great memory. Thank you for sharing with others.” – Laura
Many people get buttermilk pie and chess pie confused, while they are both delicious they are different. Check out our Chess Pie!
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Buttermilk Pie
Ingredients
- 3 eggs
- 1 1/2 cups white granulated sugar
- 1/2 cup butter or margarine or 8 tablespoons or 1 stick softened
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
- 1 deep dish or two regular pie crusts. I used frozen pie crusts but you can make your own.
Instructions
- Beat eggs, sugar, butter and vanilla with mixer until well blended. Add buttermilk, flour and nutmeg continue mixing about 1 minute.
- Pour into pie shells. Bake in preheated 350 degree oven for 45 minutes.
Notes
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I’ve made this already a few times and it’s the perfect recipe. One is in the oven now and we can not wait for it to come out and cool off! This tastes just like a long lost buttermilk pie recipe I used to make. So thankful I can always count on you girls to remind me of an old recipe or find me a new one!
YAY!! So glad to hear this Toni! We are so glad you are here.
my original recipe that I had years ago had lemon extract in it have you ever put this in any of your pies I can’t find my old recipe anywhere and wanted to make it again thanks much
I havent, but I’m sure you could replace the vanilla extract with lemon.
Can this be frozen? Will it ruin the texture? I want to make this ahead of time for a trip to a family Thanksgiving.
I can’t advise as I’ve never froze this pie. You can certainly try it. Thanks!
I only discovered buttermilk pie in the last 10 years or so but this is now my all time favorite! I always use 2 regular pie shells instead of one deep dish just so I’ll feel like I have twice as much of this delicious pie!!
Now we know what to do with the buttermilk we have left over after using some
and it sounds delicious
I made your other recipes and they are all very good so this one is bookmarked
thanks
I was just wondering how long to u put this in fridge after it cools from cooking? This is my first time making this
Made own crust: buttermilk pie filling turned out perfect in my deep dish! Hope it cools quickly so I can take to a family gathering! Would love to add a picture but don’t see a spot. Thanks for the recipe…
Does take exactly 45minutes to cook?
Mine does but ovens vary Rose, so keep an eye on it.
I absolutely love your recipes. So glad to see the buttermilk pie recipe. I’ll be making 2 for dessert tomorrow.
Thank you so much Bertha. So happy to have you on our site and hope you enjoy the pies.
Sounds great. Can you use self rising flour instead of all purpose ?
Yes, you could.
ill be making this
They are delicious
Do you need to pre-bake the crust?
No you don’t Michael.
Great, I will buy it 🙂
i’been looking for a recipe for buttermilk pie for ten years. i first taste one in texas have been looking and thanks to you i now have it THANK-YOU
one of the best pies ever and so easy
I love your recipes. I have used so many of them.
Same recipe I have been using for years.
As a child, this was one of my favorites, once I was convinced you couldn’t taste the buttermilk.
I simply love Southern cooking and you have the most fabulious{spelled wrong} recipes, my only problem is I don’t have a printer and have to hand write them. This is my firstcomputer so I am just learning how to wprk it.
This is a easy recipe and makes two pies , and delicious. I sometimes use lemon flavoring though. Lemon makes it good for the springtime. I have made it some at Easter. Its good at anytime though. I imagine you might could use some other flavoring too. Maybe almond or something. Might have to try it someday.
I don’t like buttermilk by itself,but I LOVE this pie
Cannot beat Buttermilk pie my wife has her mother’s old recipe for it and she has to make several every Holiday because the kid’s all want one to take home too.
Very good recipe!! Me & my family love this!!!
Best pie EVER! I’ve eaten it since I was tiny. Every year on Thanksgiving morning, my aunt and I would sneak away and take a slice out of the perfect pie and eat it. Such a great memory. Thank you for sharing with others. 🙂
i made this and my family loved it!
this looks ridiculously amazing, i havent been able to stop thinking about it since last night, lol. im going to have to try this
These (buttermilk and chess pies) sound wonderful. How well would they freeze? Also can you use the buttermilk “replacement powder” in these recipes?
Hi Nancy, I have never tried freezing the pies nor have I replaced the buttermilk in the recipe.
They never last long enough around here to get to the freezer!
Add a cup of coconut !!!!!!!!
Just took this out of the oven , can’t wait to try it …
I love this pie….do u have to thaw your pie crust before baking?
Lisa, If you are using a Pillsbury frozen pie crust, I think you need to thaw them out first.
I grew up eating buttermilk pie….Love it !!!! The only difference in the pies my mama made is no flour, no vanilla and no nutmeg… We added cream of tartar.. It give it a little more tang. Ours was really a buttermilk pie….
Is this called Chess pie also, if so I love it.
I believe Chess pie has some cornmeal added to it , if I remember right.
It may not be low fat or low carb but it is delicious and I will be making one … or two.
Judy, I’m glad you put this up here – it reminded me of Grammy’s transparent pie at the table! Good thing I’ll have something to take to Thanksgiving supper (one of them, at least). Thanks for the reminder! Have a happy Thanksgiving!
Kate
I was wondering what all I could use buttermilk for… I just remember my Grandpa Ross drinking it, and Grandma warning me and my brother, “You two better stick with the sweet milk.” Thank goodness for your recipes. I’ve been enlightened!