Buttermilk Pie

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A quick and easy buttermilk pie. It’s an old fashioned recipe, made from scratch, using simple ingredients. The hardest part is waiting for it to cool!

Buttermilk pie, one of my favorite desserts. I can’t remember exactly when I first tried it, but I know it was an early childhood favorite.

Most of the time, I got it at diners or restaurants. It wasn’t until after Kim and I got married that we started making it home.

A few days ago she informed me that she was going to share the buttermilk custard pie to our blog.

Needless to say, I’m happy that she decided to post the recipe. It’s sweet, tart, and full of flavor.

Now, enough exposition, let’s get into the kitchen!

A slice of the buttermilk pie sitting on a white plate.

Buttermilk Pie Instructions:

To get started, preheat your oven to 350°F. and either grab your pie crust or make one. For this recipe Kim decided to make a homemade crust.

She used the pie crust recipe from her Granny Smith Apple Pie blog post.

Store bought ones work just fine, so if you’re pressed for time, just buy one. The important thing is that the crust is NOT pre-baked. Otherwise, it will burn.

The flour and sugar being combined in a large metal bowl.

After that, grab a large mixing bowl and a whisk or hand blender. Combine the sugar, flour, and whisk in the eggs.

Then pour in the buttermilk, melted butter, lemon juice, vanilla, and nutmeg. Give everything a good mixing to ensure all the ingredients are properly blended.

The buttermilk pie filling has been poured into the unbaked crust.

At this point, all you need to do is gently ladle or pour the batter into the crust and bake your buttermilk pie.

Place it in the oven for 40-45 minutes, or until the top is lightly browned.

Once the buttermilk pie is done cooking, remove it from the oven and let it sit on a cooling rack for an hour before placing into your fridge to cool for an additional 2 hours.

That’s it, you’re is pie done and after it cools you can serve it as-is or top it with whipped cream. Kim and I hope you enjoyed the recipe!

A large piece of buttermilk pie topped with whipped cream.

Easy Buttermilk Pie Tips:

  • Nutmeg can be very tricky. For me, I like it, so the 1/4 teaspoon in the recipe is fine. You, on the other, may not like that much nutmeg. I recommend leaving it out altogether or reducing it to 1/8 teaspoon.
  • If you don’t have the time or you forget to let the melted butter cool, then pour it in at the same time as the buttermilk. This step will prevent the eggs from scrambling due to the warm butter.

If you enjoyed our easy buttermilk pie recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter, and Instagram by searching for Berly’s Kitchen!

A large piece of buttermilk pie topped with whipped cream.

Buttermilk Pie

4.6 from 10 votes
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Author: Kimberly
Prep Time: 10 minutes
Cook Time: 45 minutes
Cool Time: 3 hours
Total Time: 3 hours 55 minutes
Servings: 8 Servings

Ingredients

  • 1 pie crust, unbaked; 9-inch crust
  • 1 ½ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted then cooled
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon ground nutmeg, or to taste

Instructions
 

  • Preheat oven to 350°F, and prepare a 9-inch pie plate with a homemade or store bought pie crust.
    1 pie crust
  • In a large mixing bowl, combine granulated sugar and flour. Whisk in eggs.
    1 ½ cups granulated sugar
    3 tablespoons all-purpose flour
    3 large eggs
  • Add the buttermilk, melted butter, lemon juice, vanilla, and nutmeg.
    1 cup buttermilk
    ½ cup unsalted butter
    1 tablespoon freshly squeezed lemon juice
    2 teaspoons pure vanilla extract
    ¼ teaspoon ground nutmeg
  • Pour the batter into the pie crust, and bake for 40-45 minutes or until the top is lightly browned.
  • Remove the pie from the oven, and allow it to cool at room temperature for an hour before transferring to the refrigerator. Cool completely before serving.

Notes

The calories listed are an approximation based on the ingredients and a serving size of 1 slice of pie when it has been cut into 8 equal sized servings. The calorie count does NOT include the whipped topping seen in the photographs. Actual calories will vary.
The buttermilk pie can be stored in your fridge for up to the 3 days.

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 234mg | Potassium: 95mg | Fiber: 1g | Sugar: 39g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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2 Comments

  1. This turned out delicious! I think i had to bake about 5-10 minutes longer than called for but it didn’t pose any problems to the pie

    1. Good Morning Heather, that’s wonderful to hear! Kim and I are thrilled you enjoyed the pie. I understand the variable cook time. We have a gas oven that tends to cook things a little faster than previous models. Thank you for coming by to comment on the recipe. We hope you have a lovely day 🙂

4.60 from 10 votes (10 ratings without comment)

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