Old-Fashioned Buttermilk Pie

Old-Fashioned Buttermilk Pie is a classic, traditional southern pie. It’s simple and made from regular ingredients, but it tastes so good. Buttermilk Pie is creamy, sweet heaven. It’s one of my very favorite pies.

Old-fashioned Buttermilk Pie

 

Old-Fashioned Buttermilk Pie has a super smooth, custard-like filling that is really sweet. The filling only takes about 5 minutes to make and consists of eggs, buttermilk, sugar, melted butter, flour for thickening, and lemon juice, vanilla extract, and nutmeg for flavor.

Old-fashioned Buttermilk Pie

 

Buttermilk Pie is very similar to Chess Pie only a Chess Pie typically has cornmeal and a Buttermilk Pie does not.

Old-fashioned Buttermilk Pie

 

You can use a store bought pie crust or make your own. Watch the video below to learn how to make an easy homemade Flaky Pie Crust.

You can eat Buttermilk Pie warm, room temperature, or chilled. I think it tastes best straight from the refrigerator, especially when the weather is warm. Then it is cool and creamy and oh so delicious.

Old-fashioned Buttermilk Pie


4.78 from 9 votes
Old-fashioned Buttermilk Pie
Old-Fashioned Buttermilk Pie
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Old-Fashioned Buttermilk pie is super sweet with a little tang. Such an easy pie to make!

Course: Dessert
Cuisine: Southern
Servings: 8
Author: Christin Mahrlig
Ingredients
  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup butter melted and cooled
  • 3 tablespoons flour
  • 1 cup buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • pinch of salt
  • 1 9-inch pie crust, unbaked
Instructions
  1. In a large bowl, whisk together eggs and sugar.
  2. Whisk in remaining ingredients until smooth.
  3. Pour into prepared pie crust.
  4. Bake at 400 for 10 minutes.
  5. Reduce heat to 350 degrees and continue bake for 40 to 45 minutes.

More Pie Recipes

Brownie Pie- tastes like a fudgy brownie in a pie crust!

Brownie Pie

Lemon Chess Pie- an old-fashioned dessert that's super easy to make from basic ingredients.

Lemon Chess Pie

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30 thoughts on “Old-Fashioned Buttermilk Pie

  1. I’ve tried perfecting my mom’s chess pie and it’s never as good as hers but my buttermilk pie turns out great. Love this recipe

  2. White Lily flour is actually different from other brands…. More tender. It is actually made fro. A winter wheat which renders a tender flour. It is better for cakes and biscuits. Other brands are better for breads and dough.

  3. Some other recipes for this pie call for 3 tbsp of lemon juice and a tbsp of lemon zest. It’s no wonder in their reviews that people say it turned out to be a lemon pie instead of buttermilk. I’m gonna stick to the one tbsp of lemon juice to be on the safe side. Every year, our one local grocery store carries lots of fresh pies from Thanksgiving through Christmas. This year for the first time there were none due to Affiliated Foods not sending them to the stores. Huge disappointment for the locals. And the pies were advertised in their weekly sale flyer. We even drove to the next town and the Brookshire’s had no pies either AT CHRISTMAS TIME! Marketing sure is screwed up these days!

      1. I’ve now made three pies from your recipe and they are FANTASTIC! I’ll be needing to go to pie rehab soon! I use one tbsp of vanilla instead of one tsp. Artificial vanilla is what I had on hand and it’s great. This will be my forever recipe. Thanks and happy new year!

        1. try getting some Mexican vanilla! I’ve been using it for more than 20 years and it makes everything better. I buy mine at the Farm patc in Bryan Texas. should be available on Amazon foe deluvery

  4. I’ve had buttermilk pie and LOVE it, this recipe looks almost identical to others I’ve seen except for the lemon juice. I was wondering what the purpose of the lemon juice is?

  5. This is identical to what we in SC know as egg custard. Only difference is buttermilk instead of sweet /evaporated milk & no pie crust.
    I have old receipes for
    ” Makes it own crust ”
    Just butter Pyrex pie dish & pour mixture in & bake at 350° for 30 mins.
    DELISH!!

  6. My people come from Georgia and Kentucky I grew up on things like country gravy biscuits and especially buttermilk pie. One of my daughter’s found this recipe we made it and it was very delicious.

  7. Around my house, buttermilk pies were standard for all major holidays in one form or another. My dad’s favorite was pecan pie, so mother just added pecans and decorated the top with them. For Easter she sometimes made pineapple or chocolate by adding one of those items. I think that my very favorite was absolutely plain, served at room temperature. I’ll compare this to her recipe when I get home, but it looks nearly identical. Thanks! 🙂

  8. any time you see someone, naming a “brand” of product(in this case the flour) disregard the whole thing. they dont give a shit about the recipe, they are just hawking their own product

    1. I used to think there was no difference until I started doing my own research and testing. Whitelily is my favorite ! It is by far lighter. It is from a different wheat than some of the others thus producing a tender product. It is better for making biscuits, cakes etc. However , other heavier flowers are better for breads in my opinion. I always buy whitelily as my go to flour.

  9. I never heard of butter mike pie until I met a guy from the south,he said his mom use to make it, and I whiched him make it,and now I know how, its very good,I made it for my mom and she loves it, I love to try new things

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