Old Fashioned Buttermilk Pie (with Video)
This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
This classic Southern buttermilk pie is easy to make and always a crowd-pleaser. It’s got a flaky crust and a smooth, custardy filling that tastes like something your grandma would’ve made – sweet, simple, and full of nostalgia.
Try my Triple Chocolate Pie, and my Arkansas Possum Pie too! If you’d rather not bake, try Frozen Pink Lemonade Pie for a summer time treat!
Video below!
Ever heard of Buttermilk Pie before? No? I tried a slice of this at an old country store, in a rural area we pass through on our way to go camping in the woods and knew I’d need to be making this at home immediately.
I found out that it is originally from the UK, but the USA has claimed it as its own. I’m totally okay with that, because what if I’d never gotten to try this, ever?
This is a yummy pastry pie shell filled with a custard-like filling that is rich, tangy, creamy…dreamy…heavenly.
It’s creamy and vanilla-y, yet tangy and rich. Quite the delicious slice! Seems like it’s an old favorite of grandmas and great aunts… and now me. I shared this with friends, and heard immediately “oh, I haven’t had this in over 15 years” and “this takes me back”.
NAILED IT.
I begin with a pre-made pie crust, but you are welcome to make your own! I include a link to a recipe below. I love how fast I can mix this and get it in the oven, ready for dessert later in the day, or week. This pie will keep (if no one finds it) in the refrigerator for about 5 days. We have no ACTUAL data past 2 days though, because my family finds things despite my best efforts.
Expert Tip
Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.
Case in point: H enjoying his probably 8th slice of pie.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Frequently Asked Questions
Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set.
If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.
Yes, after it cools to room temperature, cover an store in the refrigerator.
No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does).
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
How to make Buttermilk Pie
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Preheat the oven to 350°F.
- In a large bowl, blend together the eggs, buttermilk and vanilla and until thick and well mixed
- In another bowl, combine the sugar, cornstarch and salt, then add the melted butter. Mix it up – it will be thick!
- Add the butter and sugar mixture to the egg mixture, and whisk until thoroughly blended.
- Pour into the pie crust, and carefully put in the oven (place on a baking sheet if you’re worried!)
- Bake for 55 minutes. The center will be jiggly, but not runny, and the top will be a light golden brown.
- Devour.
Kylee’s Notes
What to do with leftovers
Store in the refrigerator for up to 4 days.
Can I use my own pie crust vs a store bought pie crust? You bet your butt you can! If you need help, here is my favorite pie crust recipe from my friend Jamie at Love Bakes Good Cakes.
Want more dessert recipes?
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Old Fashioned Buttermilk Pie
Ingredients
- 3 large eggs beaten
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup melted and cooled butter
- 1 cup white sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 9 inch unbaked pie crust
Instructions
- Heat the oven to 350℉.
- In a large bowl, whisk together the 3 large eggs, 1/2 cup buttermilk and 1 teaspoon vanilla extract and until thick and well mixed.
- In another bowl, mix together the 1 cup white sugar, 1/2 cup melted and cooled butter, 1 tablespoon cornstarch and 1/2 teaspoon salt.
- Combine the 2 mixtures and whisk until thoroughly blended.
- Pour the filling into the 1 9 inch unbaked pie crust.
- Bake 55 minutes (your time may be different, depends on the oven).
- Let the pie cool completely.
- Devour. (Serve chilled or at room temp).
Video
Notes
Is Buttermilk Pie supposed to be runny? Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set. If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.
Should this pie be refrigerated? Yes, after it cools to room temperature, cover an store in the refrigerator.
Is Buttermilk Pie and Chess Pie the same? No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does).
Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This was originally posted in April of 2016, and has been updated to improve reader experience, including a video and updated photos. (The ones of my son, H, enjoying this pie remain, because I love it, and him)
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
My pie turned dark brown rather than golden. My oven was a perfect 350° on the middle rack.
Any suggestions to avoid this next time? I baked it for 55 minutes. It began to turn dark and bubble after 35 minutes.
Oh, that’s such a bummer! I would suggest covering it with foil for the first 30 minutes, and uncovering for the last bit of bake time. I bet it was still yummy.
Yes, it was delicious!
I have made this particular recipe for years even before I crossed this 1 because this is the one that My Mom gave me only difference is that We use All purpose flour instead of corn starch but I’ve prepared it with cornstarch also and both are Scrumptious!💯👌🏿😋🥰
Can you use sweetened condensed milk instead of buttermilk? Costa Rica doesn’t get buttermilk.
Hi Judy – sorry, no that won’t be a good swap. I suggest making your own buttermilk – whip cream into butter, then use the buttermilk that you get from that?
Add 1 t of vinegar to whole milk and wait a bit…it will sour the milk. Stir well and use!
This was perfect. I made it the other night for Thanksgiving. My sister made pumpkin and I wanted to do something different. I had never heard of buttermilk pie before because I live in the Northeast, but googling “quick and easy custard pies” brought me to your recipe.
The only thing I did that veered from your recipe was add some extra vanilla flavor in the form of scraping some vanilla beans because I had to be over the top.
My teenager loved this pie so much he wants me to make it again for Christmas.
Thanks!
Rich but good, Easy