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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
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).
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.
Nutrition
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)
Mark says
This pie is fantastic and so easy to make!
Dawn says
This pie was wonderful! Followed to the tee. Perfect! I bought a qt of buttermilk so I made pies all weekend, everyone loved them. Can you freeze pieces?
beth says
I LOVE this pie! so simple and so easy. my 80 year old grandma was in town visiting and i surprised her with this pie. she said it reminded her of the good ol days. two things i did add;
a TINY (and i mean tiny- about less than half a teaspoon) of almond extract as well as the vanilla extract and i think it just took this pie to the next level.
i also took some heavy whipping cream with a little vanilla and sugar and made my own whipped cream. seriously LOVE this recipe! thanks!
Kennedi Anne says
I made this pie for a small gathering a couple weeks back, ITS A KEEPER! Everyone LOVED it and so did I! This recipe is super simple, budget friendly, and delicious. I followed the recipe to the letter and it turned out perfectly. I did add one little thing though; I got this tip from Pinterest, sprinkle a little cinnamon over the top of your pie. Its pretty and adds a little fall flavor! <3 Thank you for the amazing recipe, Kylee!
Ecclesiastes 12:13-14
Cavet says
In the oven and I will see, but it has to be wonderful!! Thank you
Autumn Hamlett says
I made this pie and it was delicious.
I was wondering if I could make a deep dish version?
Kylee says
I would worry that the edges of the pie crust would burn before the filling had enough time to cook and set properly!
Edith Raney says
I always make mine deep dish. It comes out perfect. I’ve been making this pie for 50 yrs. A family favorite.
Nikki says
This is a delicious classic favorite! The perfect slice of yum!
Julie says
I don’t think that I’ve ever had Buttermilk pie before making this but this is amazing!
Damaris says
This was so easy to make and tastes so good. thank you
Chocoviv says
We loved this.
Sandhya Ramakrishnan says
I had never heard of buttermilk pie and I was so sad that I have never tasted it. This is such a simple recipe and love your video. I made it recently, and love the texture of the pie!
Byron Thomas says
I was so happy to see that I could use a store-bought pie crust for this buttermilk pie. I cannot make a decent pie crust to save my life! Up here in the great north, this pie is not something I’ve ever heard of. But, I plan to do everything in my power to change that. 🙂 I must say, to me the pie tasted a little bit like a creme brulee!
Danielle says
I love Southern pies for their flavors. There are just no other pies that taste as they do. I don’t recall ever making anything similar, so this was such a great experience – everyone loved it!
Emmeline says
I never made anything like this before, my family loved this! Good job!!
lalainemanalo says
This is a fantastic recipe. The pie is amazing! Your little model seems to have enjoyed as well. Thanks for sharing 🙂