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!
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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.
Frequently Asked Questions
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).
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make Buttermilk Pie
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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 degrees 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 Amy at House of Nash Eats.
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Old Fashioned Buttermilk Pie
Video
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
Directions
- 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).
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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.
Nutrition Facts
Disclaimer
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.
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)
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