This Buttermilk Pie recipe is a classic dessert that’s easy to make with simple pantry ingredients.
This pie has a sweet tangy flavor with a custard-like texture and is delicious served chilled or at room temperature.
Why You’ll Love This Classic
- It’s super easy to make.
- It’s a bit different than the usual pies we serve but so flavorful.
- This version has a slight lemon flavor from the juice but this recipe can be changed by adding extracts.
- It needs to cool completely before serving making it the perfect make ahead dessert.
What is Buttermilk Pie?
Buttermilk pie is an American favorite originating from the southern states. It’s sometimes referred to as chess pie, or even sugar cream pie. It’s has a vanilla flavor (or a slight hint of citrus if you use lemon juice).
The texture of buttermilk pie is similar to a thick custard a slightly caramelized top, so good! I have an old box of vintage recipes loaded with tons of classic desserts and that’s where this recipe came from.
What’s in Buttermilk Pie?
You don’t need a lot of fancy ingredients to create something amazing and you’ll likely have everything you need on hand for this dessert.
BUTTERMILK Of course this pie has buttermilk but it can be made without it! We make a buttermilk substitute with milk (1 cup) and vinegar or lemon juice (1 tablespoon).
You can also mix plain yogurt or sour cream with water/milk until it has the consistency of buttermilk.
PIE CRUST For ease and speed, use a pre-made crust or make this Flaky Homemade Pie Crust if time allows. With a store bought pie crust, it’s ready to go in the oven in under 10 minutes!
FLAVOR This recipe calls for vanilla, lemon juice (fresh squeezed is best), and nutmeg.
How to Make Buttermilk Pie
It’s so easy to make this recipe.
- Beat eggs until foamy. Add butter, sugar, and flour.
- Mix in the remaining ingredients until smooth.
- Pour into a pie crust and bake (per the recipe below.)
You’ll know it’s done when it has a browned caramelized sugar coating with a very slightly “jiggly” center. Insert a toothpick to make sure it comes out clean.
How to Store
Buttermilk pie should be stored in the refrigerator, and it tastes great chilled but can be set out to warm slightly before serving too.
This pie can be frozen. Freeze in double wrapped slices, or double wrap and freeze the entire pie. Defrost in the refrigerator overnight and serve warm or chilled with Whipped Cream or Easy Caramel Sauce.
Favorite Pie Recipes
- Pumpkin Cheesecake – full of warm fall spices
- Easy Banana Cream Pie
- Easy Pecan Pie – made without corn syrup
- Rhubarb Pie – sweet and tart
- Fresh Homemade Apple Pie
Did you enjoy this Buttermilk Pie? Be sure to leave a rating and a comment below!
Easy Buttermilk Pie
Ingredients
- 1 9 inch unbaked pie crust store-bought or homemade
- 3 eggs room temperature
- ½ cup butter softened
- 1 ½ cups white sugar
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon nutmeg freshly grated
Instructions
- Preheat oven to 350°F.
- Line a 9″ pie plate with unbaked pie crust.
- Beat eggs in a bowl until foamy. Beat in butter, sugar, and flour until fluffy.
- Add remaining ingredients and mix until smooth.
- Pour into prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean.
- Cool completely before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I am not a fan of nutmeg. could cinnamon be used in its place?
That should work just fine Joyce. I would start by adding half as much cinnamon and then add more to taste. If you try it I would love to hear how it turns out!
I’ve never heard of a buttermilk pie (probably because I grew up in the North) and I followed this recipe exactly. So easy to make and so very tasty!! My company just loved it. You won’t be disappointed. I’m actually going to make one tomorrow for absolutely NO OCCASION — just because it will be Thursday!
Is this the same recipe used to make an egg custard pie if substituting buttermilk with canned evaporated milk? Wishing you and your family a very Merry Christmas!
I haven’t tried making an egg custard pie so I can’t say for sure if that would work. Happy Holidays!
Can you use sugar free sugar???? I know I will never get an answer since I’ve tried for ever with this site an many more others with different questions on recipes.
Hi Linda, I haven’t tried making this pie with sugar-free sugar so I can’t be sure of the results but it should work. Some sugar-free sweeteners don’t caramelize the same so you may be missing the caramelized look on top though. You will have to let us know how it turns out!
the lemon juice curdled this, can i still bake it?
Hi Dawn, oh dear, we have not had that happen before when we’ve made this pie, so I’m not sure how it’d turn out. I’d suggest mixing it really well to see how it combines.
Mine curdled too. I should’ve known that it would happen since there was fresh lemon juice in it. Next time I would stick with extracts.
I ate the whole pie by myself it was so good.
Followed the recipe exactly and used real raw buttermilk – came out PERFECT! It was a hit at a dinner party and was fun to serve something unique. Absolutely love this Buttermilk Pie recipe!
❤️
This pie was amazing.. I was cruising Pinterest and came across recipe and had all the ingredients.. gave it a try and WOW! Never even heard of buttermilk pie until now and I have told a million people since making it.
Yum
I have used several of your recipes I find them very good I tend to look for your recipe when searching the internet. Thank you for always having a great recipe to go to.
Thanks so much Angela, we really appreciate that.
Can I use homemade buttermilk in this recipe?
I’m a North Carolina girl and I love buttermilk pie!
Glad you found us Joanne! Enjoy your tasty buttermilk pie!
May i use a gram crust for this pie ?
I haven’t tried it with a graham crust, the filling might be a bit wet for it. Let us know how it goes if you do try it.
This was so good! But I omitted the lemon juice. There’s no need to add it if using buttermilk as it was only added to the vintage recipe to sour the regular milk. The lemon juice could further sour/curdle the buttermilk. Otherwise, perfection!
So glad you enjoyed it Jamie!
OMG!!!!! I’ve looked for this recipe for so many years, it was one of my Grandmothers “Secret” recipe’s she would make for “All Her Babe’s” when we didn’t expect it.
All she would tell us is “it’s my Jeff Davis ” pie I made Just for You!”
I love this Pie!!! And can’t wait to make and remake.
Thanks so much for a Loving Memory and A Belly Full.
Thank you for sharing your memory Michael. I’m so glad you found this recipe!