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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

Old-fashioned Buttermilk Pie

Old-Fashioned Buttermilk Pie

Old-Fashioned Buttermilk pie is super sweet with a little tang. Such an easy pie to make!
PREP: 10 mins
COOK: 50 mins
TOTAL: 1 hr
SERVINGS: 8

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

  • In a large bowl, whisk together eggs and sugar.
  • Whisk in remaining ingredients until smooth.
  • Pour into prepared pie crust.
  • Bake at 400 for 10 minutes.
  • Reduce heat to 350 degrees and continue bake for 40 to 45 minutes.
Author: Christin Mahrlig
Course: Dessert
Cuisine: Southern

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97 thoughts on “Old-Fashioned Buttermilk Pie”

  1. Kerria Clanton

    So I stumbled onto this recipe by chance while looking for a costume for my kid. I used a graham cracker crust and followed the cook time to the T- I kept the pie in for only 40mins and I have an electric stove. The pie crust didn’t burn and the consistency of the center was slightly softer than that of the sides. Sort of like a brownie I guess, anyway I placed it in the fridge to cool faster because I really wanted a slice and was very happy with the results and how the pie turned out. When I cut a slice nothing fell apart to include the center and the consistency was all the same. I now love buttermilk pie!

  2. Gulf Shores Ed

    If you’re using a frozen pie shell, does the pie shell have to be pre baked? It’s so ironic I wouldn’t eat Buttermilk Pie as a kid because I hate Buttermilk. I had a slice at Cracker Barrel and now I have to have it!

    1. Me too, I tasted it at cracker Barrels and I’m making two and it’s 12 AM that’s how much I wanted it. I never heard of it until I moved to the South… It’s soooo yummy🤗

  3. Steve Meyer

    had It for the first time at Cracker Barrel came home and found this recipe and loved it!! It’s so easy to make and it came out near perfect. I topped it wait strawberries and whip cream. I think I might try pineapple next. I did add lemon extract and not juice. It went perfect with the strawberries. It was served cold and it went so fast! Thanks for the awesome recipe Christin!!

    1. I had this at Cracker Barrel as well and loved it. I plan on making it today for Mother’s Day. Regarding the very rude comment left below, I will side with you and simply say we shall be “pigs” together. Oink Oink.

  4. I moved to CO two years ago from the Great State of Texas— family rooted from the Carolinas, Southern FL, Atlanta and Louisiana. Never in my life would I imagine living in such a place where no one says thank you when you hold the door, and they’ve never heard of buttermilk or sweet potato pie!!!!!! I make about 2 of these a week, keeps my fiancé happy and my elderly neighbors cholestorol up.

    I ALWAYS bake this at night just before going to bed, right as it’s done cooking, I turn the oven off and crack it and allow the pie to slowly come down to temp in there. Perfect consistency. We eat the slices with our hands as a snack (less dishes!).

    1. margie Barker

      Can I please have your recipe as i fail on chess pie, grandson says not enough butter flavor or it bombs. My sweet potato pie is ok but seem to lack the flavor my son-in-law from LA wants, margie

  5. April Browning

    I made this tonight. Used an organic cane sugar. And a graham cracker crust. Cooked just like recipe called for and it was burnt! I’m not sure if it’s the cane sugar? Or the fact the recipe did not specify when you lower the oven temps to take out and wait for it to cool before cooking it the rest? At 30 minutes at 350 it was brown and not cooked in middle. Any suggestions?

        1. Brenda Pinter

          Unbaked deep dish pie crust. It will bake beautifully and the pie is absolutely awesome “fresh” strawberries. You will not be disappointed. It’s easy to make, just go by the recipe, it’s perfection!

    1. Candace Rieske

      I use salted, so no need for the pinch of salt. I’ve made this for more than 30 years and have never been disappointed! However, my recipe is from my great grandma’s goodies and slightly different. All Come out the same!

  6. I used self rising flour because the recipe didn’t specify plain flour also in the video I didn’t see butter being used but in the recipe it states to use a half cup of melted butter. So st this point I don’t know how the pie is to taste . 🤷🏽‍♀️

    1. I used the butter but I substituted the sugar with stevia. (2 cups). Not sweet enough for me but it tastes really good still. I know it sounds weird but I tried it with pancake syrup… really good.

      1. Kathleen Hall

        You might add a bit of honey or another natural sweetener to the stevia. A mix so it doesn’t come out tasting of honey. Best of luck.

    2. Any time a recipe calls for flour that means plain flour. It will specify self rising if that is what it wants.

  7. I had a recipe book printed by my church to raise money in 1958. The years took it’s toll on my book. Could not find the recipe for the Buttermilk Pie, requested by my family every year. Sat down this morning to Google help. Lucky I found you. Same exact recipe, I am so pleased to find you. Merry Christmas to you and all your readers.

  8. My nine year old grand daughter and I made this pie and it turned out perfect!!!! Its her favorite.

  9. I didn’t have any Lemon juice so I sub white wine I think I like it better then with lemon juice

  10. Antonio Aguilar

    I tried your recipe because my cookbooks were still boxed from our move. I made 3 for our Potluck Thanksgiving at work, the lady’s kept asking me if I was bringing my famous buttermilk pie but I improvised with your recipe. It was awesome t they never knew the difference. Thanks for your help, I think I’m going with yours from now on. Mike in San Antonio, Texas.

  11. Can Splenda be substituted for the sugar and still turn out just as good being diabetic I don’t use sugar

  12. Rachel Holladay

    I always use lemon extract for this pie. Very traditional in my family. If your in a higher altitude use a tablespoon of cornstarch to avoid runny middles.

    1. Thank goodness I read this!! I was totally out of vanilla extract and used lemon… I feel much better now. It’s in the oven now so we will see if it works for me too!! 🤞🤞🤞

    2. Wish I had read this before I put them in the oven! I have lived here 4 years and am still not used to modifying every blessed recipe ! I haven’t tried the pie yet, but I’ll bet it has a gooey center. Ah, well, next time!

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