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.
What Is The Origin?
Buttermilk Pie is a southern dessert that has been passed down through the generations. Interestingly, it is thought to have originated in England.
What Does Old-Fashioned Buttermilk Pie Taste Like?
Old-Fashioned Buttermilk Pie has a super smooth, custard-like filling that is really sweet. It has just a little tang from the buttermilk, but mostly it is very sweet. This pie is for people with a serious sweet tooth. 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.
What Is The Difference Between Buttermilk Pie and Chess Pie?
Buttermilk Pie is very similar to Chess Pie only a Chess Pie typically has cornmeal and a Buttermilk Pie does not. If you are looking for a Chess Pie Recipe, I love this Chocolate Chess Pie and this Lemon Chess 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.
Why Is My Pie Runny?
If your pie is runny, you most likely didn’t bake it long enough, or it could be that you didn’t add the full 3 tablespoons of flour. The flour acts as a thickener. It’s also essential to chill the pie before slicing.
How To Serve
You can eat this 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.
How To Store
It should be refrigerated. Wrap it well and it will keep in the refrigerator for about 5 days. It will weep some. This is normal.
Can it be frozen? Yes, this pie can be frozen for up to 2 months.
More Buttermilk Pie Recipes
Old-Fashioned Buttermilk Pie
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Help,,I picked up self rising flour instead of plan !!! Will it work????
I’m not sure how it will turn out using Self-rising flour.
Hi yes it will
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.
Can a use graham cracker pie crust for this
Yes
My nine year old grand daughter and I made this pie and it turned out perfect!!!! Its her favorite.
I make it every Xmas for the three years
I didn’t have any Lemon juice so I sub white wine I think I like it better then with lemon juice
Mine just came out of the oven. I cannot wait to try it.
Oh my, it is YUMMY!
Could I use gluten free flour instead of regular flour? Would it still work?
It should Claire, but I don’t cook with gluten-free flour so I am not sure.
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.
Can Splenda be substituted for the sugar and still turn out just as good being diabetic I don’t use sugar
I don’t think it will crystalize the same way that sugar does on the top of the pie.
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.
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!! 🤞🤞🤞
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!