This easy-to-make dessert uses simple ingredients.
Buttermilk pie has a sweet tangy flavor with a custard-like texture and is delicious served chilled or at room temperature.
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- Buttermilk pie is very easy pie recipe.
- It uses ingredients you likely have on hand.
- The pie filling is a creamy, velvety custard filling that melts in your mouth!
- This version has a slight lemon flavor from the juice but this recipe can be changed by adding extracts.
What is Buttermilk Pie?
This Buttermilk pie recipe is one of those classic Southern desserts that we can’t get enough of. Similar to chess pie, but made without cornmeal, its sometimes called sugar cream pie.
The texture of buttermilk pie is similar to a thick custard with a slightly caramelized top, it’s 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 does buttermilk pie taste like? It has a light vanilla flavor and slight hint of citrus if you use lemon juice.
Ingredients in Buttermilk Pie
- Buttermilk – The base of this pie is buttermilk. You can replace it by making a buttermilk substitute.
- Eggs – Eggs make help the batter to set. Ensure they’re room temperature.
- Butter – Use unsalted butter.
- Sugar – Granulated sugar adds sweetness.
- Flavor – Vanilla extra and lemon juice (freshly squeezed is best) add flavor. You can add a little bit of lemon zest if you’d like.
- 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!
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 until golden brown (per the recipe below.)
You’ll know the pie is 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.
Sweet Southern Favorites
Did you enjoy this Buttermilk Pie? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 1 single pie crust unbaked, store-bought or homemade
- 3 large eggs room temperature
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground nutmeg freshly grated
Instructions
- Preheat oven to 350°F.
- Line a 9-inch pie plate with unbaked pie dough.
- In a medium bowl, whisk the eggs until foamy. Beat in butter, sugar, and flour until fluffy.
- Add the buttermilk, vanilla extract, lemon juice, and nutmeg, along with a small pinch of salt, and mix until smooth.
- Pour the batter into the 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, Pie
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Jefferson Davis Pie. Jefferson Davis Pie, a variation of the Southern Chess Pie, is one of the most rich and decadent pies you will ever eat. It is made up of dates, raisins, and pecans, spices, and an insanely creamy custard. If you remember your history, Jefferson Davis was the first President of the Confederacy.A
Can this be made with less sugar or coconut sugar?
I’ve only tried this recipe as written
Hi – I just made this and it came out *really* buttery. Like, I found myself wondering if I put in too much butter, since it was oozing out of the top, but I double-checked and I didn’t. I had to take a bunch of paper towels and use them to absorb the butter off of the top, like you might with a pizza. What did I do wrong?
I can’t say for sure what went wrong as I haven’t had that issue with this recipe.
As it cools the butter will absorb into the pie.
Over the holidays, I made fresh bread and homemade butter as gifts for neighbors. As a result, I had a bunch of fresh buttermilk…this pie fit the bill perfectly. Smooth and velvety, with homemade fresh taste. And my neighbors think I’m a culinary genius. Shhhh…don’t tell them.
I am so glad you enjoyed this recipe and found good use of that buttermilk!
Hi i love to make this as soon as possible
can this be made chocolate?
I’ve have only made this as written. Let us know how it works out if you try it.
Once I added the buttermilk it curdled. Is that expected?
No, the buttermilk shouldn’t curdle.
I’ve made other buttermilk pies and while it can look curdled it will bake and turn out just fine.
Mine also curdled from the lemon juice.
This pie is amazing! I just made it!!
It turned wonderfully!
Debbie
So glad you loved it Debbie!
This looks great. But, I loathe nutmeg. What can I use as a substitute?
I have only tried this as written. I do think that you could either omit the nutmeg, or try cinnamon as a substitute. I think it would still be delicious. If you try making the recipe without nutmeg, please let us know how it works out for you!
I omit the nutmeg. It’s delicious! Always a request for me to make it.
I use cardamom instead and it’s amazing
Turned out picture perfect. I didn’t care for the lemon juice, Taste good.
Will leave out next time I make it.
Does anyone know if I use unbleached flour instead of all purpose flour would there be a difference? Thanks
Has anyone tried making this without the crust? Odd question, I know, but I have family members that hate pie crust and I have adapted a few recipes to make it work. Thanks. This does sound delicious.
I haven’t tried this one without crust however it does set up quite nicely like a thick custard.
Yes, I have made it many times without a crust. I butter the dish lightly.
Love it!!
I think the Jeff Davis pie would be,what I call, a Chess pie. It has cornmeal in it.
Your pie looks more solid and firm than mine was. Ours was tasty, but more custard like (closer to pumpkin pie). I baked for an hour and a clean toothpick inserted. I wonder if there are any hints?!
Did you chill your pie well before serving? I chilled my pie in the refrigerator before serving which helps it to firm up.
I love baki g pies especially these. It reminds me of baking with my Grandpa.He was a chef.in the Navy and came home and opened a Cafe.
What a special memory!
Hi I don’t live in US so what is buttermilk? Can I use something else?
Thanks
You can make a buttermilk substitute if you can’t find it at your local grocery store. Here’s how!
Holly, should this pie be stored at room temperature, or refrigerated?
I store it in the fridge and take it out about 30 minutes before serving.
Do I precook the pie crust before adding buttermilk mixture?
Thanks
No need to precook the crust.
Holly, I too have an old family recipe box with three to four generations of recipes? It can be a challenge sometimes. I will have to try your Buttermilk Pie next to my Cottage Cheese Pie. After the Holidays will let you know the difference, if anything. Love your site, Thanks!
Thank you Grandma Kiki! I have never tried cottage cheese pie but I bet I would love it!! Have a wonderful holiday!
I love buttermilk pie! I recently made a sweet cream pie and I know I would love yours! And I would kill for a vintage recipe box! My grandma never wrote anything down :( Happy Thanksgiving to you guys!
Thank you! I’m definitely going to have to check out your sweet cream pie! My neighbor requested this as his birthday cake this year! Happy Thanksgiving to you and your family too!