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This traditionally southern buttermilk pie recipe is simple to make and pleases the whole family. A flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
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.
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).
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Eggs. large eggs, beat em up!
- Buttermilk. I use low-fat buttermilk
- Vanilla
- Sugar
- Cornstarch. This will help the pie to set
- Salt
- Butter. I always use salted butter
- Pie Crust. I am all about convenience and use an unbaked pie crust from the freezer section at the grocery store. It’s a deep-dish pie crust, 9 inches. You may of course use a homemade pie crust.
How to make this recipe
Scroll for Recipe
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.
- Want more dessert recipes?
- No Bake Blueberry Cheesecake
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Old Fashioned Buttermilk Pie
Suggested Equipment
Ingredients
- 3 eggs beaten
- 1/2 cup low fat buttermilk
- 1 tsp vanilla extract
- 1 cups granulated white sugar
- 1 Tbs cornstarch
- 1/2 tsp salt
- 1/2 cup butter melted and cooled
- 1 9 inch unbaked pie crust
Instructions
- Heat the oven to 350 degrees F.
- In a large bowl, whisk together the eggs, buttermilk and vanilla and until thick and well mixed.
- In another bowl, mix together the sugar, melted butter, cornstarch and salt.
- Combine the 2 mixtures and whisk until thoroughly blended.
- Pour the filling into the 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).
Tips & 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
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
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)
April R - Uncookie Cutter says
We used to eat buttermilk pie all the time in the south. I love this version!
Kate says
I hadn’t had buttermilk pie in ages, but made this one the weekend. It’s really really good!
Kylee says
I’m on team #makeallthepies
Eva @ Eva Bakes says
You must have a secret webcam hidden in my house somewhere because I just made buttermilk pie this weekend too! 😉
Uma Srinivas says
Looks so delicious 🙂 This complete new to me. Love to try this soon.
Beth @ Binky's Culinary Carnival says
That looks delicious! I’ve never tried buttermilk pie!
Mackenzie says
Your pictures always make me hungry – even if I’ve just eaten! This looks so good!
Kylee says
Thanks, Mackenzie! I appreciate hearing that!
Regina Braun says
Our first Canadian Thanksgiving my aunt made buttermilk pie. Love it!
cookingontheweekends says
I’d say this is fantastic for “winging it!” So pretty and it looks so smooth and delicious. Putting it on my list. 🙂
peter @feedyoursoultoo says
Really cool recipe. Somebody looks like he was really enjoying it!
Kelly @ Mostly Homemade Mom says
I love buttermilk pie!! This one looks fabulous!
sarahlorrainebond says
This looks so tasty! I’ve just started getting into cooking with buttermilk and let’s just say it’s LIFE CHANGING!
Wandercooks says
No I haven’t had it before but yes I DO want to give it a try! That looks like the most delicious slice of cake-y heaven ever hahah. Yum 🙂
Jolina says
I absolutely will try this Kylee! I was wondering what it tasted like because I’ve never heard of it before but it sounds delightful and looks stunning. Can’t wait!!
sara says
I haven’t had buttermilk pie in a long time! My granny used to make this when she was alive and there is nothing in the world quite like her buttermilk pie. Your pics look very similar to the pie she baked. I have to try your recipe sometime!
Molly ~ EasycookingwithMolly says
OMG Kylee, this look so pretty and delicious! I’m sure it must be quite a treat for your co-workers.